We Africans love our corn. It is one of the most common staple foods, consumed very similarly in different countries of the continent.
Maize, also referred to as corn, is a grain that is common not only in Africa but throughout the world. It is high in fiber and very nutritious. Corn can be eaten as a grain, steamed, made into a pudding/porridge, etc.
Read on to learn more about how this staple is consumed across Africa. (Side note: There’s a surprise recipe at the end*, sourced from an exotic location!)
Here we go:
1. Sadza
Sadza is a common staple food in Zimbabwe. It is made from cornmeal (flour meal) that is finely ground and steamed in a pot to give a thick consistency that can be eaten with vegetables or soups such as muriwo unedovi or muboora.
2. Banku/Kenkey
Banku or Kenkey are popular foods in Ghana which are similar to Sadza. They are fufu-like but are made with corn and sometimes plantains or cassava. Kenkey is usually partially cooked before being steamed in banana leaves or banana skins to enhance local flavor. They also have a slightly grainy texture and can be eaten with a pepper sauce (shito) and tilapia or any soup.
3. Ugali
Ugali is a cornmeal popular in East Africa. Although ugali is primarily made from corn, it can be substituted for sorghum or millet flour and sometimes mixed with cassava flour. It can also be eaten with vegetables or stews.
4. Corn and Bush Pear (Oka na Ube)
This is a street side food that is predominantly eaten in West Africa. The yellow corn is usually roadside grilled or steamed and often accompanied with grilled/cooked ube (nsafu, butterfruit, African bush pear) or coconut.
5. Ogi
Ogi / Akamu (Nigeria) is a dish made from fermented corn. It is usually served for breakfast with moi-moi (steamed bean pudding) or akara (fried mashed beans). Newer variations incorporate fruit to add a fruity flavor to the mix.
6. Phutu Pap
Phutu Pap, also known as Krummel Pap, is another spin on cornmeal. Unlike sadza, kenkey, or ogi, it has a grainy, fluffy, and crumbly texture that can be scooped up with a spoon like rice. It is commonly eaten in South Africa and accompanied with stews such as chakalaka or sour milk.
7. Pap en Wors
South Africans love their boerwors, the region’s sausages cooked in a bun and eaten with just about anything, including mielie pap. The ailments are added to a sauce that serves as a delicious accompaniment to the Mielie Pap. Pap en woers can also be served baked. Pap, boerewors, cheese, sauce and spices are all combined in one bowl and baked to a stew goodness.
8. Ukpo Oka
This is a steamed corn pudding that is famous in the Niger Delta region of Nigeria. It’s usually wrapped in leaves to give it a sturdy but soft texture and earthy flavor. In some other parts of Nigeria it is eaten as a porridge with its own spices and vegetables. It can also be accompanied with yam, a bulbous fruit, or garri (fried cassava grains).
9. Samp
Samp is what you get when the corn kernels have been hulled or the husk removed. It can be cooked with peanut butter, beans, or steamed with sauces like chakalaka.
10. Popcorn
Popcorn, today’s favorite snack, is widespread in Africa. Although not native to Africa, it is quite common here. The popcorn kernels expand when heated in the oven, hence the “pop” in popcorn. It can be eaten as a roadside snack, sometimes with peanuts, as is common on some streets in Nigeria.
11. Cornflakes
This is another food that is not native to Africa but is now popular on the continent as a breakfast dish. The first cornflakes were made in 1894 by Dr. John Harvey Kellogg Made in the USA by toasting corn flakes. There are now many grains made from corn on the markets. The high fiber content and ease of preparation make it a popular breakfast staple.
Caribbean Corn with Love…
Cou-cou
Cou-Cou is the national dish of Barbados. Due to the similarity between Caribbean and African dishes, cou-cou is worth trying if you’re looking for a twist. Cou-cou is made with a cou-cou or mushroom stick and cornmeal. After the okra soup is made into a thick, fufu-like consistency with the addition of “flying fish,” it is added to the cooked cornmeal.
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