UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
Cornmeal Stone-Ground on a Quern
Cornmeal is a coarse flour ground from dried maize, in coarse, medium and fine grades. Stone-ground meal keeps some of the hull and germ, so it spoils sooner than factory meal: store it cool and airtight.
The picture: uncooked cornmeal (Popo le Chien, CC BY-SA 3.0).
Oqalayo
1 hour per kilo
Imiyalelo
1
1
Clean the corn
Clean the corn
Use hard, fully dried maize kernels. Winnow them and pick out stones and bad kernels. Weigh them.
Izinto zokwakha zalesi sinyathelo:
Ummbila1 kgAmathuluzi adingekayo:
Ithileyi yokwela
Isikali sesilinganiso2
2
Grind
Grind
Feed a small handful at a time into the quern's eye and turn the upper stone steadily, collecting the meal at the rim. Grind once for coarse meal, again for finer.
Amathuluzi adingekayo:
Itshe lokugaya lesandla
Indishi3
3
Sift into grades
Sift into grades
Shake the meal through a sieve, then a fine sieve: what stays on top is coarse, the middle is medium, what passes is fine.
Amathuluzi adingekayo:
Isisefo
Isisefo EsicolekileIndishi4
4
Store
Store
Keep each grade airtight in a cool, dry place, or cold for longer keeping.
Amathuluzi adingekayo:
Izitsha zokugcina ezingangeni moya5
5
Your grades
Your grades
Ilayisha incwadi ye-Jupyter…
Amathuluzi Adingekayo
7- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
- Isibambeli
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