Prep 20 mins
Cook 30 mins
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!
- 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
- 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.
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.
Given my fondness for creamy polenta, this recipe intrigued me. Though intended to accompany spicier dishes I opted to serve this with grilled steak prepared with a full flavored marinade and sauce. It was good a pleasant intermediate between mashed potatoes and polenta. Nice to have another tasty side dish that I can pull together in a jiffy with ingredients I always have on hand. Thanks!
Pap, it sounds like baby food! Well, whatever, I really liked it myself, better than plain old mashed potatoes and much better on the waist line too. I did serve it with the vegetable stir fry, and the 2 recipes went very well together, thank you. Mine neither burnt nor stuck to the pan (or maybe only a little bit on one side). I would made this as a side dish on its own too! Thanks, reviewed for ZWT IV.