Pap
The starch of South Africa. Eaten by every South African regardless of background. Inseparable from braai and traditional cooking.
South African maize porridge — ground maize cooked with water and salt until thick. The starch that underpins South African cooking, eaten at every meal from breakfast to dinner.
Ingredients
Method
Bring water to boil with salt. Add maize meal gradually, stirring continuously.
Cook over low heat 15-20 minutes, stirring, until thick and pulling from the sides.
Add butter if desired. Serve with stew, snoek or chakalaka.
Stiff pap should be thick enough to be moulded — thinner pap is called slapap and served differently.
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