(6) Cindongwa, miser e. 



Sometimes small fragments of broken grain are separated at the first 

 pounding. Much more commonly those left after the second pounding usually 

 called miser e, are boiled until soft with water. The product has much the 

 consistency of semolina of wheat and is one of the first dishes that a little girl 

 learns to cook. It is used by many of the Dutch Missionaries as a porridge for 

 breakfast. 



(c) Oerm meal gruel, phala la gaga, mdzoole. 



A fraction rich in germ is sometimes separated from the bran. It is then 

 boiled and eaten with no further additions. 



Cooking of Whole Grain Maize. 



Unpounded maize is always at hand in the grain store except in times of hunger 

 and hence it forms the commonest snack. 



(a) Roasted or parched maize, cimanga cokazinga or cooca. 



The cobs are roasted whole, cimanga cooca or the grains are stripped off, 

 cimanga cokazinga, and held on a tin or piece of pot in the fire. The grains of 

 some kinds, popcorn, mhuluuli, swell up and burst the skin; these kinds are 

 especially well liked. 



(6) Cimanga copulitsa. 



As above in (a) except that the grains are covered over with ashes and are 

 pulled one by one from the ashes and eaten. 



(c) Boiled maize either alone or with beans, cingowe, m^kande, cimanga cophika, ngata. 



The whole cob may be boiled, cimanga cophika, until the grains are soft 



(3-4 hours). In this form maize is often taken on journeys. More often the 



grain is stripped from the cob and boiled either alone or with beans, ngata. 



Salt may be added. 



{d) Cifumbu (C), kutukutu (Y), cigodo (N). 



The grains are roasted, pounded until very fine and salt is added. The 

 mixture is eaten thus by the aged and toothless. 



(e) Green corn, mealies, cimanga caciwisi, mondokwa, dowe. 



The favourite method is to roast the cob contained in its sheath, in the ashes, 

 cimanga cooca. The cobs are also very commonly boiled cimanga cophika. 

 For the toothless whether old or young, the cob may be pounded while still in 

 its sheath imtil the grains are broken and soft and then roasted in the ashes. 

 In Karonga the grain is ground when fresh, then wrapped in a banana leaf 

 and boiled. In this form, cipipi, it can be eaten with a side-dish or relish. 



Dried green maize, cimanga cofutsa (N), muvusarere (Ngu). 



Green maize can be kept for the best part of a year by par- boiling it and then 

 hanging the cobs in bundles of four or five on the roof or on a tree to dry. When 

 thoroughly dry, they are stored in an earthenware pot. When needed they are 

 reboiled and are said to taste almost as good as when fresh. 



The Use of the Liquid from Soaked Maize, matsukwa, cisunje. 



Both the aCewa and the aNgoni women use the sour liquid obtained from 

 soaking maize for various purposes. For example, they cook leaves such as those of 

 sweet potato and a wild one mlomhwe {Thutibergia sp.) in this liquid and they fre- 

 quently make gruel with it especially if they have a baby feeding at the breast. 



Potashes from maize products. 



The empty sheaths and cobs of maize are very commonly burnt and the liquid 

 obtained from allowing water to percolate through them is called cidulo and is used 

 for softening and flavouring leaves. 



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