Pap

Ingredients

Instructions

1. 1

   Bring the water to a boil in a medium heavy-based saucepan with the salt. Use a pot with a lid if possible; it helps the pap steam evenly later.

2. 2

   Reduce the heat to low. Sprinkle in the maize meal gradually, letting it form a mound in the center rather than dumping it all in at once. Cover and leave it undisturbed for 2 minutes so the steam starts hydrating the meal.

3. 3

   Uncover and stir with a sturdy wooden spoon until the mixture starts coming together. It will look rough and lumpy at first; this is normal for stiff pap.

4. 4

   Add the butter and continue mixing, pressing the pap against the sides of the pot to break up dry pockets. Cover again and cook on very low heat for 10 minutes, stirring once or twice to prevent scorching.

5. 5

   Stir thoroughly again, folding from the bottom and pressing out any remaining lumps. Cover and cook for a further 8 minutes on low heat until the pap is firm, fluffy, and pulls cleanly from the sides of the pot.

6. 6

   Turn off the heat and let the pap rest, covered, for 3 minutes. Spoon or shape it into mounds and serve hot, ideally alongside braaied meat, tomato relish, chakalaka, or stews.

Nutrition per serving

Notes

• •For softer pap, increase the water by 30-50 ml; for a firmer, more traditional stiff pap, keep the ratio as written.
• •A heavy pot and low heat are the keys to avoiding burning on the bottom.
• •If you prefer a vegan version, replace the butter with 20 ml neutral oil or omit it entirely.
• •Pap is best served immediately while hot and fluffy.

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