IWISA - Maize Rice 1Kg
Maize was domesticated in central Mexico around 1500 BC. It was then brought to the African continent around 1500 AD where it quickly spread to all corners of the continent in a relatively short period of 500 years. It is now Africa’s most important grain crop.
Maize production by region
In South Africa, maize was first introduced in 1655 and has since become one of the dominant food crops. The crop is produced in all the provinces of South Africa, but the most significant producing regions are the Free State, Gauteng, Mpumalanga and the North-West provinces, accounting for roughly 87% of overall production.
On average, between 2.5 and 2.75 million hectares of commercial maize are planted in the country each year. This accounts for nearly two-thirds of the commercial area in field crops.
Ingredients
- 500ml fast boiling water or stock of your choice (I used vegetable stock)
- 250 ml dried maize rice
- 1 teaspoon salt (omit if using stock)
- 15ml butter
Directions
- Place the water/stock into a saucepan. Add salt if using. Ensure it is on high heat and the water is boiling.
- Use a whisk to mix the maize rice into the water.
- Turn down the heat to the lowest setting.
- Cook for 40 minutes or until the maize is soft and cooked through.
- Turn off the heat and stir in the butter.
- Serve hot with a stew or gravy.