DOMESTIC AND SMALL SCALE PRODUCTS for particular uses, and packed(Gomez et aL., 85%, comprising 39% of coarse semolina, 16%of 1987) fine semolina, and 30% of four Tortillas are eaten alone, like bread, or fried Porridges made from cereal flours, such as (taco shells), or with fillings or toppings(nachos, sorghum flour, are the most important dishes con- tostadas, enchiladas, taquitos, burritos, tamales). sumed by the people living in Africa south of the In Colombia, maize grain is pounded with potash Sahara. Both thick porridges and thin porridges and a little water in the domestic preparation of are made, differing in the flour/water ratio required maize meal. The alkaline effect of the potash is Thick porridges use about 1 flour: 2 water, whereas to loosen the bran and also to unbind the bound thin porridges use 1 flour: 3 4 water. To make niacin the porridge, the flour of sorghum, millet or maize,or a blend of these, is just boiled with Kenkey water. Nasha is a thin porridge made from a fermented batter. Sorghum flour is mixed with a In Ghana, traditional foods prepared from starter and water, and left to ferment for 12-16 h maize are known as kenkey Cleaned maize grain The fermented batter is then diluted with water is steeped in water for 3 days, the grain ground cooked, and flavoured with spices or fruit juices to flour, dough prepared from flour and water, Wholemeal flour from sorghum may be cooked spontaneous fermentation of the dough allowed with water to make semi-solid dumplings for 3 days, part of the fermented dough partly From the flour or meal, unleavened bread or cooked and then mixed with the uncooked part, chapattis are made or the ground product may the dough mass moulded into balls, the balls be used to make a beverage wrapped in maize cob sheaths and boiled to Millet may be consumed in the form of porridge produce kenkey. Levels of niacin and lysine (called kasha in the former Soviet Union) made increase during the period of dough fermentation, from dry parched grain, or it may be cooked with but fall to the original levels during the partial sugar, peanuts or other foods to make desserts cooking. There is further loss of niacin during Massa is made from millet four by ooking a por- preparation of the kenkey(Ofosu, 1971) tion of the four to make a thin porridge, while making a batter from the remainder of the four Products made from sorghum and the mixing it in, and leaving the mixture to ferment overnight. The mixture is flavoured with salt, pepper and onions, and fried The product is Most of the products made from maize, men- spongy in texture, and eaten with sorghum, maize oned above, can also be made from sorghum, or millet porridge (Economic Commission for or from a blend of sorghum and maize, and some Africa, 1985) also from pearl millet. However, the traditional In Nigeria, sorghum and pearl millet are used methods of preparation vary from country to in four ways country, as the following brief survey indicates The traditional method of preparation in African 1. The dry grain is ground to make either(a)a countries and India where sorghum and the meal or four, from which porridge(tuwo) is millets form the staple food is simple pounding prepared, or(b) grits, from which burabusko in a mortar to loosen the husk and to reduce the a food resembling couscous, is prepared. The grain to wholemeal or semolina, followed by grits are agglomerated by blending with water winnowing. The grain is stored as such, and from and then steamed for three successive periods it the day's requirements of meal or four are of 15 min each(Galiba et al. 1987). Pancakes prepared. Preparation of larger quantities of meal may be made by frying a pasta is not practised because of the rapidity, in hot 2. The dry grain is roasted and then ground to climates, with which the unde-germed me make roasted meal or flour, from which snacks becomes rancid. The vield of edible (guguru, adun) are preparedDOMESTIC AND SMALL SCALE PRODUCTS 273 859'0, comprising 39% of coarse semolina, 16% of fine semolina, and 30% of flour. Porridges made from cereal flours, such as sorghum flour, are the most important dishes con￾sumed by the people living in Africa south of the Sahara. Both thick porridges and thin porridges are made, differing in the flour/water ratio required. Thick porridges use about 1 flour: 2 water, whereas thin porridges use 1 flour: 3-4 water. To make the porridge, the flour of sorghum, millet or maize, or a blend of these, is just boiled with water. Nasha is a thin porridge made from a fermented batter. Sorghum flour is mixed with a starter and water, and left to ferment for 12-16 h. The fermented batter is then diluted with water, cooked, and flavoured with spices or fruit juices. Wholemeal flour from sorghum may be cooked with water to make semi-solid dumplings. From the flour or meal, unleavened bread or chapattis are made, or the ground product may be used to make a beverage. Millet may be consumed in the form of porridge (called kasha in the former Soviet Union) made from dry parched grain, or it may be cooked with sugar, peanuts or other foods to make desserts. Massa is made from millet flour by cooking a por￾tion of the flour to make a thin porridge, while making a batter from the remainder of the flour, mixing it in, and leaving the mixture to ferment Products made from sorghum and the overnight. The mixture is flavoured with salt, millets pepper and onions, and fried. The product is Most of the products made from maize, men- spongy in texture, and eaten with sorghum, maize tioned above, can also be made from sorghum, or millet porridge (Economic Commission for or from a blend of sorghum and maize, and some Africa, 1985). also from pearl millet. However, the traditional In Nigeria, sorghum and pearl millet are used methods of preparation vary from country to in four ways: country, as the following brief survey indicates. The traditional method of preparation in African 1. The dry grain is ground to make either (a) a countries and India where sorghum and the meal or flour, from which porridge (tuwo) is millets form the staple food is simple pounding prepared, or (b) grits, from which burabusko, in a mortar to loosen the husk and to reduce the a food resembling couscous, is prepared. The grain to wholemeal or semolina, followed by grits are agglomerated by blending with water, winnowing. The grain is stored as such, and from and then steamed for three successive periods it the day's requirements of meal or flour are of 15 min each (Galiba et al., 1987). Pancakes prepared. Preparation of larger quantities of meal may be made by frying a pasta. is not practised because of the rapidity, in hot 2. The dry grain is roasted and then ground to climates, with which the unde-germed meal make roasted meal or flour, from which snacks becomes rancid. The yield of edible products is for particular uses, and packed (Gomez et al., 1987). Tortillas are eaten alone, like bread, or fried (taco shells), or with fillings or toppings (nachos, tostadas, enchiladas, taquitos, burritos, tamales). In Colombia, maize grain is pounded with potash and a little water in the domestic preparation of maize meal. The alkaline effect of the potash is to loosen the bran and also to unbind the bound niacin. Kenkey In Ghana, traditional foods prepared from maize are known as kenkey. Cleaned maize grain is steeped in water for 3 days, the grain ground to flour, dough prepared from flour and water, spontaneous fermentation of the dough allowed for 3 days, part of the fermented dough partly cooked and then mixed with the uncooked part, the dough mass moulded into balls, the balls wrapped in maize cob sheaths and boiled to produce kenkey. Levels of niacin and lysine increase during the period of dough fermentation, but fall to the original levels during the partial cooking. There is further loss of niacin during preparation of the kenkey (Ofosu, 1971). (guguru, adun) are prepared