Mealie Soup Food

MEALIE SOUP

Mealie Soup image

Make and share this Mealie Soup recipe from Food.com.

Provided by Sascha

Categories Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 onion, finely chopped
2 tomatoes, chopped
3 cups chicken stock
1 (15 ounce) can whole corn, drained
1 (15 ounce) can creamed corn
1 (5 ounce) can evaporated milk
salt & freshly ground black pepper

Steps:

Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes.
Add the tomatoes and cook for 5 minutes.
Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for 10 minutes.

Nutrition Facts : Calories 360.2, Fat 12.5, SaturatedFat 6.2, Cholesterol 30.9, Sodium 684, Carbohydrate 56.2, Fiber 5.4, Sugar 12.8, Protein 13.2

MEALIE SOUP - SOUTH AFRICAN CORN SOUP

Mealie Soup - South African Corn Soup image

Make and share this Mealie Soup - South African Corn Soup recipe from Food.com.

Provided by Parsley

Categories Corn

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons butter
1 cup onion, finely chopped
2 medium tomatoes, chopped
2 cups frozen corn, thawed
2 (14 ounce) cans creamed corn
1 (12 ounce) can fat-free evaporated milk
3 cups chicken broth
1/2-1 teaspoon salt
1 teaspoon black pepper

Steps:

In a large saucepan, melt the butter over moderate heat.
Add the onions and sauté for 5 minutes.
Stir in the tomatoes and cook for about 5 more minutes.
Add the corn, creamed corn milk, chicken broth, salt, and pepper. Simmer for about 15 minutes.
Serve with crackers.

Nutrition Facts : Calories 302.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 22.6, Sodium 1108.8, Carbohydrate 48.8, Fiber 4, Sugar 13.7, Protein 11.6

PUTUPAP (SOUTH AFRICAN MEALIE PAP)

Putupap (South African Mealie Pap) image

Make and share this Putupap (South African Mealie Pap) recipe from Food.com.

Provided by Zookeenee

Categories Corn

Time 1h20m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 1/2 cups white coarse cornmeal (or yellow)

Steps:

Boil the water, salt and butter in a heavy-based saucepan.
Slowly add the cornmeal, so that it forms a mound surrounded by boiling water. Do not stir. Turn off the heat, cover and leave for 15 minutes.
Remove the lid and stir with a cutting motion to mix.
Using a fork, transfer the porridge to an ovenproof dish, so that it is loose and crumbly.
Cover with a lid and bake at 250 F for an hour.
Mix occasionally with a fork. If the pap (porridge is very moist, remove the lid so that it can dry out slightly.

Nutrition Facts : Calories 301.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 7.6, Sodium 346.3, Carbohydrate 58.6, Fiber 5.6, Sugar 0.5, Protein 6.2

SCOTTISH MEALY PUDDING

Scottish Mealy Pudding image

Make and share this Scottish Mealy Pudding recipe from Food.com.

Provided by Northern_Reflectionz

Categories Scottish

Time 3h10m

Yield 1 roll

Number Of Ingredients 5

Ingredients

1/2 lb oatmeal
2 medium onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 lb beef suet

Steps:

Mix all ingredients together in a bowl.
Do not add water.
Dip a cheesecloth in boiling water, and rub it well with flour.
Put the mixture into the cloth and tie securely.
Drop into boiling water but do not allow the water to come more than 2/3s up the pudding.
Boil for 3 hours, replenishing water as it boils away.
When cold, slice and fry with bacon or as an accompaniment to sausages, liver etc.

Nutrition Facts : Calories 2905.3, Fat 227.9, SaturatedFat 121.3, Cholesterol 154.4, Sodium 2357.5, Carbohydrate 175, Fiber 25.6, Sugar 12.7, Protein 41.9

UGALI

Ugali image

I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.

Provided by Elmotoo

Categories Grains

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

4 cups finely ground cornmeal (If you can find the kind that is so finely ground as to be like flour, grab it!!)
8 cups water

Steps:

Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
Top with a pat of butter or margarine, if desired.
Cover and keep warm.
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.

Nutrition Facts : Calories 294.4, Fat 2.9, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 62.5, Fiber 5.9, Sugar 0.5, Protein 6.6

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