I have said it before from the time I got burnt by a splat, cooking this stuff can be dangerous business with pleasantly filling rewards. When we speak of subsistence farming, we are referring to the practice of growing crops or raising livestock, sufficient only for use without surplus for trade. Maize is the most popular crop grown in Botswana because it matures fast, takes a short time to harvest and still thrives in semi-arid regions with reliance on once off rains. It has become a staple food in many parts of the world with our nation being no exception. Maize is rich in fibre and plant compounds that may aid in digestive and eye health.
Like any other food when consumed in excess, one can make themselves vulnerable to unwanted discomfort if they over indulge. This is why it is always advised to eat phaleche in moderation, having controlled portions in the day time to give yourself time to digest and very little in the evening. As with many starches, maize meal has a high glycaemic index (GI) - a measure of how much a food increases blood sugar - although that GI varies depending on how it’s consumed, i.e. hot or cold, firm or runny. In many instances maize meal is consumed excessively because it is relatively affordable and is an African food security staple that can be eaten two or three times a day.
One of my favourite things about phaleche is that it is an, any time of day food. Breakfast, lunch or supper. I remember that when both of my boys were toddlers that was my go to meal for them ga ba gana dijo tsa bo purity yaana. Pap can be enjoyed with milk for breakfast or meat and vegetables for lunch and supper. Personally I like it with morogo wa Setswana and phane.
I asked a few friends how they love eating their phaleche and these were some of the responses; “A braai needs to have phaleche le chakalaka! I normally have my phaleche for dinner and personally like it ka nama ee besitsweng (braaied meat), gravy and chakalaka or coleslaw.” “Tota paleche e batla nama” “Nna ke santse ke le ngwana ke a e futswela”.
INGREDIENTS
Sechaba Super Maize Meal
Water
Salt (Optional)
INSTRUCTIONS
When you cook phaleche you first bring 2 Cups water to the boil Add 1 cup maize meal to ¼ cup cold water in a bowl, mix it up.
Pour it into the boiling water. Continuously stir, using a whisk or lefetlho makes everything so much easier When it comes to a boil again, you sprinkle dry maize meal inside, stirring consistently until you get to your desired consistency. The dangerous part of it all is when the water starts to boil once the mixture has been added. Always ensure the heat is reduced to low, allowing the phaleche to cook through thoroughly.
