Southern cornbread traditionally used white cornmeal and buttermilk. It consists mainly of cornmeal (corn flour) and okra (ochroes). Hotcakes are often made with cornmeal, as well as, or instead of wheat flour. The dumplings may either be of the flour or cornmeal variety. Dishes include braai (barbecue meat), sadza, bogobe, pap (fermented cornmeal), milk products (buttermilk, yoghurt). Grits are a food made from a dish of boiled cornmeal. Empanada dough takes many forms, from those made with cornmeal to puff pastry. Powdered wax is made of silicone, cornmeal and sometimes compressed walnut shells. The menu includes items such as cornmeal cakes and rice gruel. This is made from toasted cornmeal, animal fat, fruit, and sugar. Another notable food is "chipa", a bagel-like bread made from cornmeal, manioc, and cheese. Sadza is made by mixing the cornmeal with water to produce a thick paste/porridge. Substitutes included corn (maize) in the form of cornmeal. Their diet is also supplemented by cornmeal, chicken eggs, wild herbs and honey. Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice.