User:Dragonmanz2/Nshima or Bwali

Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the United Kingdom.

Types Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.

Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf

... see more Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the United Kingdom.

Types Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place.

Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes.

White cornmeal (mielie-meal) is more traditional in Africa. It is also popular in the Southern United States for making cornbread. Blue cornmeal is made from the rarer blue corn or by adding blue food coloring.

Regional usages Africa: synonyms and similar side dishes Nshima or Bwali and Nsima, Zambia and Malawi respectively Nomadi, Democratic Republic of the Congo Sadza, Zimbabwe Sorr ,in Somalia Ugali, East Africa (aka. Sima , and Posho in Uganda) Mielie-meal or mealie pap, southern Africa Recipes that may utilize cornmeal as an additional ingredient are Fufu (aka. foufou) in Central and West Africa, and Injera in Ethiopia, Somalia and Eritrea (aka Lahoh in Eritrea). Europe G'omi, Tchvishtari, Mchadi (Georgian: ღომი), Georgia- G'omi is similar to polenta, Tshvishtari- cheese cornbread, Mtchadi-cornbread Kachamak (Bulgarian and Serbian: качамак), Bulgaria and Serbia Mălai, Romania Farina di granturco, Italy (not the same as farina which is made from wheat.) Polenta, southern Europe - especially Italy Arapash or Harapash, Albania - similar to the Romanian style but often combined with lamb organs, or/and feta cheese (like the Greek feta) South Asia Makki di roti, A traditional Punjabi bread often eaten with Saag in India and Pakistan Meso- and South America Masa, used for making tortillas, arepas and tamales in Mexico, Central America, and South America Fubá, Brazil Caribbean Cou-Cou, is part of the National dish of Barbados which goes by the name "Cou-Cou and Flying fish." Funchi, a cornmeal mush cooked and cooled into a stiff pudding, sometimes eaten with saltfish and/or pepperpot, consumed on the island of Curaçao and part of the National Dish of Antigua and Barbuda. North America Made into bread, as in cornbread, spoonbread, jonnycake, hushpuppies, or corn fritters As a porridge, such as cornmeal mush, which is often then sliced and grilled Cheese curl-type snack foods, such ... see less

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