Pap is a traditional staple food for South Africans. Try this delicious pap and gravy recipe on it’s own or with some braai vleis.
The perfect Krummel pap
3 cups boiling water
4 cups mielie meel
1 tsp salt
3 tbsp salted butter
Bring water to boil and add salt.
Turn down heat and put pap in a pyramid shaped heap in the middle of the pot of water.
Close lid and leave untouched for 1 hour.
Open lid and use long fork to mix up well into fine pieces.
Close lid for another 15 minutes.
After 15 mins open lid and use fork again. Repeat 2 more times at 15min intervals.
Now it’s ready to serve and enjoy with a tomato relish
3 medium onions
1/3 cup canned diced plum tomatoes with juice
1 teaspoon sugar
3 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons coarse salt
Pinch of cayenne pepper
Heat the oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until beginning to soften (about 7 minutes).
Reduce heat to medium. Add tomatoes and cook, stirring occasionally for about 10 minutes.
Stir in sugar, vinegar, salt, and cayenne pepper.
Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low).
Serve warm with the krummel pap.
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Chef Sharon Visagie (Capsicum Culinary Studio, Durban campus)