Stiff Pap

Add boiling water to a pot & bring to a boil on medium-high heat.

Add in the salt & butter or margarine.

Allow the butter or margarine to melt.

When the butter or margarine has melted, lower the heat & add in the mielie meal (maize meal), making sure it is in the center of the pot.

Do not mix the contents. Allow for it to simmer as is until the water around the maize meals begins to change colour, This usually takes about 5 minutes or so.

Once there is a change in colour of the water, I prefer to take a spoon & very gently spread the dry maize meal that hasn’t been in the water. Spread it out so that most of it is in the water.

After about 2 minutes, begin mixing it vigorously until the maize meal has been absorbed by the water.

Allow for the mixture to cook on low, mixing every 1-2 minutes.

Cook for ± 10 minutes.

Once the pap is cooked, allow it to cool until manageable to touch.

The pap shouldn’t be too cold when handling or else it will not mould together. Grab some of the pap in your hands & mould into balls.

Alternatively, divide the mixture into 4 equal portions & begin shaping.

This Stiff Pap can be served without moulding them into balls but this is how my late grandmother always served it & I find it much more presentable this way.

This Stiff Pap is best eaten with curries or chutneys. I prefer it with Fish Curry, Prawn Curry, Fish Roe Chutney & a whole lot more.

Some prefer to pour the curry or chutney over these but it’s completely up to you if you want to enjoy them on the side or soaked in the gravy.

They can be re-heated in the microwave & can also be stored in a container & can be refrigerated for up to a week.