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Maize flour is to Africans what wheat and potato flours are to Europeans and Americans.

It is harvested from the cub of the popular maize or corn plant, known botanically as Zea mays.

Cornmeal is a coarse form popularly used in making Polenta in northern Italy and indeed worldwide - in fact, polenta is more or less very identical to some meals made from corn flour in Africa too.

It is traditionally produced by pounding maize in a big mortar until a smooth powder is obtained.

Thanks to modern technology. This amazing flour from the maize seed is now produced in very large scale by mechanization.

Are you wheat intolerant? Maize flour is the answer. Maize flour can be used exactly as wheat flour in making bread, confectioneries, breakfast meals and more. Maize flour, also called corn flour is highly rich in protein, dietary fibre and very low in fat.

Maize flour is prepared as mealie meal or nshima if you are from around the Zambia basin or eaten as mswara or boboro.These maize based dough are eaten with sumptuous African vegetable stew relish cooked with bush meat or fish.

Maize or corn flour is by far the most widely eaten flour after wheat and rice flour. It is uniquely rich in dietary fibre, protein, vitamin B6, magnesium and omega 6 oils, vital for good heart, optimal bowel functions and fight against infections.

It is relatively less expensive to buy too.

Maize meal are called by different names: Boboro, Mswara, Nshima Oshifima - Namibia), Polenta - Italy, Sadza and Ugali - East Africa, Cou-cou - Caribbeans.