Pap is one of South Africa’s favourite foods; it goes perfectly with just about everything from grilled meat to stewed veggies.
Is’jabane is a pap variant that is packed with protein, iron, fibre and other nutrients. Adding beans and veggies to your porridge during cooking adds to your meals nutritional value and makes your pap so delicious you could eat it on its own.
Other Pap varients
Isijingi or isijeza is another pap variant cooked with pumpkin instead of beans and spinach. This pap variant is sugared and sweet and makes a delicious breakfast porridge served with peanut butter for extra flavour.
Other pap variants include sour, fermented porridges like the popular mageu, a filling and nutritious maize-based drink popular across Africa with variants across the globe like in India where it is served as a savoury dish.
- 3 cups of mielie-meal
- 2 cups dry sugar beans
- Finely chopped spinach
- ½ Onion (chopped)
- 1 Tbs Butter or margarine
- 1 stock cube
- 1 tsp Aromat
- 1 tsp mild curry powder
How to :
- Cook the beans until soft (this could take a few hours)
- Rinse the beans well
- Put the beans back on the stove with clean water and bring to a boil.
- Add all the other ingredients (except the mielie-meal ) and allow to cook for a few minutes
- Add mielie-meal gradually stirring it through to until you reach your desired texture
- Cover and cook for 30-45 minutes stirring occasionally
*Serve with meat, stew or vegetables
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Recipe and video by Ntokozo Miya and Mduduzi Miya from A Blog Like No Other