First domesticated over 10,000 years ago in Mexico, mealies have become a staple and favourite of all South Africans. Fresh mealies are eaten as corn on the cob or kernels are added to salads, rice dishes, soups and stews. Dried mealies are used as various forms of porridge both sweet and savoury.
This open pollinated variety maturing at 120 days, produces large cobs of green mealies which are perfect for cooking or braai. Has a long shelf life.
BOTANICAL NAME: Zea Mays
COMMON NAME: Maize Mealies Corn
AFRIKAANS NAME: Mealie