Maize Meal - White
An essential ingredient in African and Asian cuisines. White Maize Meal is used extensively in African and Asian cuisines to make various pancakes, flatbreads and porridges. It is a variation on ordinary cornmeal (polenta) which is a coarser texture and has a yellow appearance in its raw state.
Available in 1500g bags.
Try this recipe for Zimbabwean Chicken Stew with Sadza Dumplings:
Ingredients:
(Serves 4, 1,099 kcals, 54.5g protein)
Stew
2 onions, finely chopped
50g butter
2 cloves garlic, crushed
1 finely chopped chilli pepper
8 pieces of chicken, approx 675g (4 thighs and 4 drumsticks) skin removed
2 red peppers, roughly chopped
2 x 400g cans of chopped tomatoes
200ml water
200g smooth peanut butter
Dumplings
1.25 litres water
500g white cornmeal (maize meal)
Method
- Fry onions in large sauté pan with butter, add garlic and chilli pepper.
- Add chicken pieces and brown, add red pepper.
- Combine tomatoes and chicken mixture with 125ml of cold water, simmer for 10mins.
- Add remaining hot water to peanut butter to thin and add to chicken. Simmer for 15 minutes.
- Bring 750ml of water to the boil.
- Mix the remaining 500ml of cold water with 250g of the cornmeal.
- Add cornmeal paste to the boiling water and stir constantly to avoid lumps. Cook for 3 minutes.
- Stir in remaining 250g of dry cornmeal, a little at a time, over heat.
- Cool slightly, with wet hands shape dumplings into balls and serve with s
This all in one dish, is a wonderful winter warmer, full of essential immune-boosting vitamins such as A and C and minerals like selenium and zinc - perfect for warding off colds and flu.
