South African Putu pap (also known as krummelpap and crumbly porridge) .... a recipe by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori (@stephendarori, #stephendarori, #stephendrus )

Pap – a porridge made from maize (corn) meal – is the staple food of southern Africa.

Putu pap is also known as krummelpap, which means "crumbly porridge". It is made with very little water, giving it a dry and crumbly texture.

It is usually combined with a tomato-and-onion sauce, such as sheba sauce or chakalaka sauce, and served as a side dish together with barbecued meat or boerewors (braaivleis).

People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.

4 generous portions

Ingredients

• 2½ cups (600 ml) boiling water
• 1 teaspoon (5 ml) salt
• 2½ cups (400 gram) Maize Meal
• A knob of butter

Method

1. Pour boiling water and salt into saucepan with a thick base and a lid. Bring to boil.
2. Add the maize meal to the boiling water.
3. Close the lid, without stirring.
4. Reduce heat. Simmer gently for 5 minutes.
5. Remove lid and stir well with a wooden spoon or a large kitchen fork.
6. Replace lid, reduce heat and steam for about half an hour, until done, but be careful not to burn it.
7. Fluff with a fork or wooden spoon a few times during cooking.

Notes: 

You can add frozen corn to the pap, before steaming it.

Add a knob of butter to the pap shortly before fluffing it for the last time, this adds to its flavour.