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Friday, July 28, 2017

Sadza/Pap

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.

Ingredients

  • 2lb/900g of white mealie/maize meal/corn meal
  • Water

Method

  1. Bring about 4½ cups of water to the boil in a heavy saucepan (quantity varies depending on use)
  2. Mix half the mealie meal with just enough water to form a lump free paste.
  3. Stir into the boiling water & use a wooden spoon to break up any lumps that form. (Quickly does it!)
  4. Bring back to the boil. Simmer while stirring constantly for around 5 minutes.
  5. 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.
  6. 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)
Or pop down to our Shopping Centre  to browse our aisles for other goods

 

Image is CC Lic , Attribution included here

 

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