Krummelpap (South African Maize Porridge)
Africa Krummelpap is a type of slowly-cooked maize porridge. It is traditionally eaten at breakfast, mostly with a bit of milk, butter, and sugar, or at dinner, where it is served with a sauce like gravy.
Source and licence
"Krummelpap (South African Maize Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Krummelpap_(South_African_Maize_Porridge), revision 4495016), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Krummelpap_(South_African_Maize_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4495016
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tsp salt
- 250 ml hot/boiling water, or more as needed
- 700 ml maize meal
Method
- Combine maize and salt in a large pot (like the one used for rice).
- Add a third of the hot water, mixing with a fork to make little balls or crumbs.
- Very gradually stir in more water. Don't add too much water.
- Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.
- Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook.