Mieliepap is similar to what we call “grits” in Texas. South Africans eat it as a cereal or as a side with meat.

Course: Breakfast, Main
Cuisine: South African

Ingredients

• 5 – 6 cups water (1/2 water, 1/2 milk for cereal)
• 1 cup corn flour
• ½ tsp salt
• 1 tbsp butter (optional, but it makes it taste better)

Instructions

1. Boil the water in a pot and add the salt and butter.
2. Slowly stir in the flour with a wok or fork.
3. Turn the heat to medium and wait for your pap to start bubbling.
4. Cover the pot with a lid and let the pap simmer for 30 – 45 minutes.
   (The longer and slower it steams, the better the taste.)
5. This can be eaten with milk and sugar for breakfast, or with brown gravy and braaivleis (BBQ’d meat).

PAPBALLE:
Maak lekker stywe mieliepap met ongeveer 1 1/2 koppies meel.
Meng daarby in:
– 1 blikkie suikermielies
– 2 pakkies gebraaide spek
– 1/2 blikkie tamatie & uie mengsel (met Worcester sous na smaak)
– 1 koppie gerasperde cheddar kaas
Laat die mengsel effens afkoel.
Roi dan stywe frikkadel grootte balle en pak in ‘n gesmeerde oondpan.

SOUS:
Meng 1 liter room met 1/2 pakkie sampioensop, en voeg oorblywende tamatie en uie mengsel daarby.
Voeg by na smaak: blatjang, speserye en Worcester sous.
Gooi die sous oor die pap balle en maak seker dat die pap balle goed bedek is, en gooi dan gerasperde kaas en origanum bo-op.
Bak 180°C vir 45min (of tot die room begin dik word).
Bedien warm en geniet!