It is a staple food in South Africa, [3] Mozambique, Lesotho, Eswatini, Zambia, Zimbabwe, Malawi, Botswana and many other parts of Southern Africa, traditionally made into uphuthu, Unga (Nshima), sour-milk porridge, pap, Munkoyo, and also umqombothi and Chibwantu (types of beer).

This maize meal is gluten-free, non-GMO and packed in convenient resealable packaging that keeps it fresh for longer.Introducing Iwisa Maize Meal, a traditional South African staple that is versatile, delicious, and perfect for any meal. It is a food that was originally eaten by the Voortrekkers during The Great Trek [ citation needed], but has become the staple diet of most Southern African countries. The raw ingredient of mielie meal is added to boiling water, the ratio of which produces either porridge [3] or the firmer pap/nshima/sadza.

Its versatility makes it perfect for both sweet and savory dishes, so whether you’re looking to make a traditional South African meal or simply want to add some extra flavor to your dishes, Iwisa Maize Meal is the perfect choice. It is a brand that has captured the hearts and minds of our nation, building trust and creating wonderful family memories with every delicious meal - whether for breakfast, lunch or supper - through consistent quality, taste and fill. Our instant maize porridge is a delicious breakfast solution that is quick and easy to make and can be consumed on the go or as a quick snack. Mugayiwa, also known in cultures as 'Umgayiwa', is a healthier alternative to your processed maize meal. maize product you choose, you will find it to be an excellent accompaniment to meat dishes as well as vegetable dishes, casseroles and stews.It is similar to Italian polenta except that, like grits in the Southern United States, it is usually made of a white rather than a yellow maize variety. Made from the finest quality white maize, Iwisa Maize Meal is milled to perfection to create a smooth and fine texture that makes it perfect for making pap (a traditional South African porridge). Maize Meal being a staple across the southern regions of Africa, it's long been the choice carbohydrate accompaniment for many a meal.