Recipe by Enjolinfam
This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Chakalaka (South African Vegetable Stir-Fry)). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele!
Top Review by Bugeah
I made this with garnet yams instead of potatoes and loved it. The kids and husband weren't too fond of it though. I thought it was naturally sweet and very filling. I think it would make a good breakfast porridge.
- 2 -3 cups cornmeal (I use 2 cups only but you may use more if you have really large potatoes)
- 3 -4 cups water
- 3 potatoes
- 1 tablespoon oil
- 1 tablespoon salt
Directions See How It's Made
- Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
- Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
- Serve hot and enjoy the Pap with Chakalaka.