The most popular maize flour in Uganda, Maganjo has been part of a stage diet for the Ugandan people since 1984.  Maize meal is a staple food enjoyed in almost all African countries. It can in fact be considered as the ” energy powerhouse for African populations”. Maize meal has different names in different countries/ regions; it’s called Zadza in Zimbabwe and other South African Countries,  Posho in Uganda and Ugali in Kenya and Tanzania. Maganjo brand is one of the trusted and most nostalgic of Ugandan maize brands
Maize flour is synonymous with masa and corn flour and is essentially dried corn that has been grounded into soft, fine particles. It is often soaked with lime during the softening process to make corn tortillas and shells, but this flavoring may be absent in flour used for baking. Once used primarily in the preparation of Mexican and other Latin American dishes, this flour is now widely used as a substitute to wheat flour in many food products and baking mixes that cater to people with wheat or gluten intolerance.
Maize flour is made from corn, which is one of the world’s largest crops. North America produces more corn than any other part of the world, but because of its vast usability in a wide variety of products and processes from food to fuel, it is used practically everywhere. Flour made with maize is low in saturated in fat and has virtually no cholesterol, though it has less protein than flour made from other grains. Still, it is preferable in certain recipes and is a viable alternative to wheat flour.