Glossary M

Mishkaki is Kiswahili for the East African version of "shish kebab" that is usually made of beef, goat or mutton meats and can served as nice tasting snack. To prepare the Mishkaki, the meat is marinated, put on a skewer and grilled over hot coals and served with pure lime juice, a bit of finely chopped pili pili, and salt.

Malamba refers to a local sugar cane brew from Equatorial Guinea and one of their national drinks. Equitorial Guinea is a West African country located on the west coast of equatorial Africa, bordered by Cameroon to the north and Gabon to the south and east.

Mogodu is South African word for "Tripe". Mogodu is thoroughly cleaned then boiled for two to three hours. Once softened, allowed to simmer before being served with pap

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Mala is the South African term for " Intestines" especially those of chicken. Before cooking, the Mala is thoroughly cleaned, cooked in boiled water, then fried. Mala is mostly eaten with Pap.

Maotwana refer to the legs of a chicken. To prepare, the Maotwana are boiled to remove the hard skin, then thoroughly and carefully washed, salted, then fried. Friend Maotwana are sold in South Africa for a cheap price and therefore, often served to school kids because of their low cost. Maotwana is one of the foods found in South Africa..

Mazamorra Morada refers to Perus' purple maize and sweet potato starch jelly cooked with lemons, dried fruits, cinnamon and cloves. Mazamora Morada can be served warm or cold and with sprinkled cinnamon on the top.