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|Place of origin||Southern Africa|
|Cookbook: Pap Media: Pap|
Pap //, also known as mieliepap (Afrikaans for maize porridge) in South Africa or Sadza in Shona or Isitshwala in Isindebele language in Zimbabwe, or Ogi/ Akamu in Nigeria or phaletšhe in Botswana is a traditional porridge/polenta made from mielie-meal (ground maize) and a staple food of the Bantu peoples of Southern Africa (the Afrikaans word pap is taken from Dutch and simply means "porridge"). Many traditional Southern Africa dishes include pap, such as smooth maize meal porridge (also called slap pap or soft porridge), pap with a very thick consistency that can be held in the hand (stywe pap or firm porridge) and a more dry crumbly phuthu pap. Phuthu dishes are usually found in the coastal areas of South Africa.
Afrikaners in the northern parts of South Africa eat it as breakfast staple, with milk, butter and sugar, but also serve it with meat and tomato-stew (usually tomato and onion) at other meals, When they are having a braai, stywe pap or phutu pap with a savoury sauce like tomato and onion or mushroom and cheese is an important part of the meal.
In the Cape Province of South Africa it is almost exclusively seen as a breakfast food. Since mielie-meal is inexpensive, poor people combine it with vegetables. It can be served hot or, after it has cooled, it can be fried. Phutu porridge is sometimes enjoyed with chakalaka as a side dish with braais.
Pap is also called ugali in eastern and some parts of southern Africa; In Zimbabwe amongst the Shona speaking people it is called sadza and amongst the Ndebele it is called isitshwala; nsima in Zambia and Malawi; phaletshe in Botswana.
In Nigeria, it is called akamu amongst the Igbo and Ogi or Akamu amongst the Yorubas with a consistency similar to American pudding. Ogi/Akamu in Nigeria is generally accompanied with "moin moin" a bean pudding or "akara" which is a bean cake. A similar dish is polenta, from northern Italy. In the United States a similar dish is known as grits. The primary difference between the US and the Southern African dishes is that in the US the maize (or corn) used is a yellow kernel maize, whereas in Southern Africa maize is especially grown for human consumption with white kernels, allowing the whole kernel to be used for the maize meal.
Moi- moi is African dish peculiar to Yoruba tribe in the South-western Nigeria.
Moi- moi is made from kidney beans after decortication by rubbing the soaked beans against the palms, washed thoroughly and milled with milling machine into a paste -like consistency with African Pepper and onions.
Afterwards, portioned into leaves or low-density polyethylene bag and cooked for few minutes until a thick brownish- yellow cake is formed. It is usually eaten as an accompaniment with Pap (Ogi/Akamu).