The fortification of maize and kaffir-corn meal is discussed. Various additions were made, those of soya meal, food yeast, lucerne meal and guava powder to yellow maize meal being the most satisfactory. An analysis of the mixtures and of certain of the additions was made. The mixtures were palatable and attractive in appearance. Soya, guava and food yeast had no appreciable effect on the colour of the cooked product. The lucerne meal mixtures were slightly green early in cooking, but this colour soon disappeared. The effect of cooking on the Vitamin C content in our mixtures is studied. Lucerne meal, guava meal, food yeast and soya meal can be used to advantage in enriching maize and kaffir-corn meal.