Cornmeal
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Cornmeal is flour ground from dried maize (corn) with usage ranging from bread to pesticides. It is a common staple food in many regions of the world.
Types
Steel ground yellow cornmeal, common 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 flavour and nutrition to recipes. It is more perishable, but will store longer if refrigerated.
White cornmeal (mealie 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 to the cheaper yellow cornmeal.
Regional usages
Africa: synonymous and similar
- Nshima, Zambia
- Sadza, Zimbabwe
- Ugali, East Africa (aka. Sima, and Posho in Uganda)
- Mielie-meal or mealie pap, southern Africa
Europe
- Kachamak (Bulgarian: качамак), Bulgaria
- Mămăligă, 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)
Meso- and South America
- Masa, used for making tortillas and tamales in Central America, and South America'
- Fubá, Brazil
- Funchi, a cornmeal mush consumed on the island of Curaçao
USA
Other uses
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