Mawe is a porridge made from dehulled and partially germinated white corn (maize), a traditional staple in parts of Africa. Dehulling removes the fibrous bran, and partial germination activates endogenous amylases that begin hydrolysing starch, improving digestibility and giving a smoother, thinner porridge. The germinated grain is milled and cooked into a soft porridge eaten as a staple food. From a food-safety perspective, the grain must be sound and free from mould and mycotoxins, the germination step kept brief and hygienic to prevent unwanted fermentation or microbial contamination, and the porridge cooked thoroughly and served fresh.