Krummelpap (South African Maize Porridge)

Name: Krummelpap (South African Maize Porridge)
Ingredients: 1 tsp salt; 250 ml hot/boiling water, or more as needed; 700 ml maize meal

Krummelpap is a type of slowly-cooked maize porridge. It is traditionally eaten at breakfast, mostly with a bit of milk, butter, and sugar, or at dinner, where it is served with a sauce like gravy.

Ingredients

1 tsp salt
250 ml hot/boiling water, or more as needed
700 ml maize meal

Steps

Combine maize and salt in a large pot (like the one used for rice).
Add a third of the hot water, mixing with a fork to make little balls or crumbs.
Very gradually stir in more water. Don't add too much water.
Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.
Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook.

More recipes with cornmeal

Adapted from “Krummelpap (South African Maize Porridge)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.