Porsies: 6-8

• 3 koppies mieliemeel
• 2 t sout
• 2 t bakpoeier
• 1.2 liter kookwater
• 2 E botter

1. Mikrogolf die droë meel in ‘n onbedekte mikrogolf bak vir 5 minute op hoog.
2. Verwyder en voeg die sout en bakpoeier by en meng goed deur.
3. Smelt die botter in die kookwater en giet by die droë meel mengsel.
4. Meng goed deur tot alle meel bedek is met die botter water.
5. Plaas ‘n deksel of bord op die bak en mikrogolf vir 8 minute op hoog.
6. Verwyder van mikrogolf en krap die pap deurmekaar met ‘n groot vurk tot krummelrig.
7. Plaas terug in die mikrogolf en herhaal die laaste proses (mikrogolf weer vir 8 minute bedek en krap deurmekaar met ‘n vurk).
8. Bedien met gebraaide wors en tamatie-en-uie smoor.
9. Kinders is mal oor dit met suiker en melk.

• 250ml water
• 500ml growwe mieliemeel/Impala
• 5ml sout.

1. Bring water tot kookpunt, voeg sout by en strooi mieliemeel daarin.
2. Verlaag hitte.
3. Kook vir 15 minute.
4. Roer met ‘n vurk of agterkant van ‘n houtlepel om krummeltekstuur te verkry.
5. Prut vir ‘n verdere 45 minute, halfbedek (Ek stel my stoof af na no 1)
6. Roer nog so 3 maal tydens die prutproses.

Translation

Crumb porridge for the Braai

• 250ml of water
• 500ml coarse cornmeal/Impala
• 5ml of salt.

1. Bring water to the boil, add salt and sprinkle cornmeal into it.
2. Reduce heat.
3. Cook for 15 minutes.
4. Stir with a fork or the back of a wooden spoon to achieve a crumbly texture.
5. Simmer for a further 45 minutes, half covered (I set my stove to no 1)
6. Stir about 3 more times during the simmering process.

Krummelpap, a variation of mieliepap, is an old-time South African favorite, probably eaten by all of the different race groups. Krummelpap is a variation on mielie pap, usually eaten as a side with meat (braai).

Course: Main
Cuisine: South African

Ingredients

• White mielie meal (corn flour)
• Water (about 1 1/2 to 2 cups per cup of corn flour)
• Salt
• Sauce pan with a tight-fitting lid (if it is not tight-fitting, seal it with a damp paper towel)

Instructions

1. Generally, the finer the corn flour is, the better the pap, and the more water it absorbs. The corn flour found in the Spanish section of supermarkets in the US is quite close to what we used in South Africa. American corn flour is usually coarser.
2. Pour the water in the sauce pan and bring it to a boil. (Choose a sauce pan that is small enough that there is at least 1/2 inch of water in the bottom.)
3. Pour the mieliemeal into the center in a heap without stirring and cover the pot tightly.
4. Then turn down the heat and allow it to steam for 5 or 10 minutes.
5. Once a skin has formed over the pile of mieliemeal, mix it all very quickly with a fork. Don’t try to incorporate everything into a uniform mass, just agitate the pile to break it up a bit. There will be very little ‘free’ water.
6. Replace lid and allow to steam very slowly for another 5 or 10 minutes. At this point the mixture will be quite dry and there may be a small amount of dry mieliemeal remaining.
7. Pour 1 or 2 tablespoons of water around the sides of the pot and then mix again. Be sure to redistribute and clumps of dry mieliemeal remaining. Again, don’t over-mix.
8. Replace lid and allow to steam very slowly for at least another 15 minutes (for a total of at least 40 minutes) and longer if possible.
9. Remove lid, mix and salt. Most of the content will be crumbly.