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Mieliepap (Maize Meal Porridge)
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Breakfast
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Side Dishes
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Description
A cornerstone of South African cuisine, mieliepap is a thick porridge made from maize meal. It's incredibly versatile, served thick as a side dish (krummelpap or stywe pap) or thinner for breakfast (slap pap).
Ingredients
- For Stywe Pap (Firm Pap):
- 250ml (1 cup) Fine or medium maize meal
- 750ml (3 cups) Cold water
- 2.5ml (1/2 tsp) Salt
- For Krummelpap (Crumbly Pap):
- 250ml (1 cup) Coarse maize meal
- 375ml (1.5 cups) Cold water
- 2.5ml (1/2 tsp) Salt
- For Slap Pap (Runny Pap - breakfast):
- 250ml (1 cup) Fine maize meal
- 1 litre (4 cups) Cold water or milk
- Pinch of salt
Instructions
- In a heavy-bottomed pot, bring the specified amount of cold water (or milk for slap pap) and salt to a rolling boil.
- Gradually sprinkle in the maize meal, stirring continuously with a wooden spoon or whisk to prevent lumps.
- Once all the maize meal is added and the mixture thickens, reduce the heat to very low.
- For Stywe Pap/Krummelpap: Cover the pot tightly with a lid. Allow it to simmer and steam undisturbed for 30-45 minutes. Avoid lifting the lid often. After 30 minutes, stir vigorously to break up any lumps and ensure even cooking. If it's too dry, add a tiny bit of boiling water. Continue to cook for another 15-20 minutes.
- For Slap Pap: Simmer gently, stirring frequently, for 10-15 minutes until smooth and desired consistency is reached.
- Serving:
- Stywe Pap: Traditionally served with tomato and onion relish (smoor), stews, or braai meat.
- Krummelpap: Often served with braai meat and a rich gravy.
- Slap Pap: Served for breakfast with milk, sugar, butter, or syrup.