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Putu pap / krummelpap / crumbly porridge
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
- 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.
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.
Comments
Instead of adding frozen corn try adding a tin of sweetcorn 10min before you take it off the stove.
Either serve with shebo or for the sweet tooth serve hot with butter and syrup
try it with Amasi and little bit of sugar or Amasi with sour cream mmm.... the best.
I can imagine. Pity we can't buy Amasi in the local supermarkets, but buttermilk will be a good substitute I think.