Living below the “Grits Line” for many years in the southeastern United States made me appreciate this versatile and in many variations very tasty food. I frequently prepare it at home, not only for breakfast but to accompany fish and other fried dishes. During my excursion into Zululand the other day, I found the African variation: Mealiepap. It is a bit drier in consistency, but clearly a close cousin to grits. We had it several times during my two days in the northern part of the province, and I preferred it to rice. It went very well with a spiced tomato and onion stew together with bean and lentil dishes. Once I knew what I was looking for, I even found it in the restaurant of our hotel in Durban: Mieliepap Tert met Spek.