PAP FINGERS

Our traditional mieliepap, eaten for breakfast or as a side dish when we braai, basically consists of white or yellow granular maize meal cooked to a crumbly dry porridge called ‘krummelpap’, or a stiff porridge referred to as ‘putu’ or ‘stywe pap’. I used leftover stywe pap for the pap fingers.

INGREDIENTS

6 x 250 ml water

550 ml maize meal

5 ml salt

INSTRUCTIONS

• Bring the water to the boil and add the salt.

• Add the maize meal gradually while stirring vigorously.

• Leave to simmer with the lid on for 30–40 minutes.

• Stir every now and then.

• Variation: Add 1 tin of whole corn kernels to the mixture before simmering.

TO MAKE THE PAP FINGERS

INGREDIENTS

1 portion of cooked stywe pap

200 g butter

Salt, pepper and BBQ spice to taste

INSTRUCTIONS

• Pour the cooked porridge into an oven tray and let it cool down and set.

• Cut into fingers and fry in butter until crispy.

• Season to taste with your favourite BBQ spice, salt and pepper

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