Maize (Corn)

Brought to Africa by visitors from the new world around the 16th century, corn has become on the hallmarks of the continent’s cuisine. Ubiquitous in daily lives of its indigenous, corn can found particularly in sub saharan and south african cuisines. It can be prepared boiled or roasted ( commonly sold by street vendors) to fufu (Ugali from Kenya Banku from Ghana) to soups (Mealie soup fro South Africa.)

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