Sadza /Pap Recipe
This is a basic recipe & many people change the ratio & cooking times to taste. Maize is still a staple food for many people in Africa. It can be served as porridge for breakfast, with milk & sugar – or made thicker to provide a starch for a lunchtime or evening meal. It is often covered in onion & tomato gravy & is popular at the braai / BBQ.
- 2lb/900g of white mealie/maize meal/corn meal
- Bring about 4½ cups of water to the boil in a heavy saucepan (quantity varies depending on use)
- Mix half the mealie meal with just enough water to form a lump free paste.
- Stir into the boiling water & use a wooden spoon to break up any lumps that form. (Quickly does it!)
- Bring back to the boil. Simmer while stirring constantly for around 5 minutes.
- Add the rest of the mealie meal – there is knack to this. It gets thick & hard to stir but continue stirring otherwise it will turn lumpy & spoil or burn.
- Reduce the temperature and cooking for another 5 or so minutes.
Serve according to purpose. Traditionally, it was rolled into balls for dipping. If you want to do this, then dishing it up into a bowl with cold water will make it easier to handle. Be careful. It is hot & thick & can burn skin quite badly. Click the IWISA pic below to buy some if you can’t find locally (UK)
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