Scientific Name: Zea mays subsp. mays
Country of Origin: East Africa
African corn, also known as maize, has much tougher kernels than that of corn found in the United States. It was introduced to Africa in the 1500s and has been a dominant crop since. Maize can be cooked or ground into cornmeal for use in a variety of dishes around the world. Corn dishes are a central staple in Eastern African cooking, served as the starch staple of a meal. Although this crop is rich in vitamins A, C, and E, if it is depended on highly in one’s diet, it can lead to malnutrition.