RECIPE: Local maize favourites Umdoko, Umqa and Maize Spiral Chips

KwaZulu-Natal small scale farmer Nokuthula Khoza is using her extended maize crops to make masa to create other dishes for her family to enjoy.

KwaZulu-Natal small scale farmer Nokuthula Khoza is using her extended maize crops to make masa to create other dishes for her family to enjoy. Photo: Supplied/Food For Mzansi

The people of Mzansi are known for their love of corn or mealies. It’s a staple food in most households that give us our much loved mealie pap.

KwaZulu-Natal small scale farmer Nokuthula Khoza has started doing things differently by using her extended maize crops to make masa to create other dishes for her family to enjoy.

Masa is a corn dough that comes from ground nixtamalized corn, traditionally used in Latin American dishes to make corn tortillas, tamales and pupusas (thick cornmeal flatbread).

To begin with, the maize is soaked and cooked in lime water. The outer covering is then washed off. This increases the nutritional value of the maize, making it easier to digest, the flavour is improved and it is more easily ground.

It is now called nixtamal and can be dried, cooked as whole kernels, or ground to make masa. This sticky wet mixture that can be used in various ways.

Here are some recipes to try:

Umdoko/Imbila

Ingredients

Method

Umqa (Porridge)/Isijingi

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Method

Soft Drink

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Method

Maize Spiral Chips

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Method

Mix together and fry in a dry pan (without oil)

Sopi (Xhosa meal)

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Method