Pap – a porridge made from maize (corn) meal – is the staple food of southern Africa.
Krummelpap, which means "crumbly porridge", 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.
- 2½ cups (625 ml) boiling water
- 1 teaspoon (5 ml) salt
- 2½ cups (400 gram) maize meal
- Pour boiling water and salt into saucepan with a thick base and a lid. Bring to boil.
- Add the maize meal to the boiling water.
- Close the lid, without stirring.
- Reduce heat. Simmer gently for 5 minutes.
- Remove lid and stir well with a wooden spoon or a large kitchen fork.
- Replace lid, reduce heat and steam for about half an hour, until done, but be careful not to burn it.
- Fluff with a fork or wooden spoon a few times during cooking.
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.