Posted for "Look to Africa", African Cooking Forum, Jan 2009. This is the real African staple food (in Central and Southern Africa). And if you think it's straighforward, nope! This cornmeal (maize, polenta) recipe is changed to form a consistency varying from dry and crumbly ("krummelpap" in South Africa) to various stages of firmness and smoothness. It is a bland porridge which forms a basis for a tomato-onion sauce or a soupy stew. Traditionally, in deeply rural areas, everyone sits around the cooking fire. There will be two black, three-legged iron pots: one with pap, and one with the sauce or stew. The pap is taken with the fingers, formed into a ball, and dipped into the stew. SADZA is the Shona (in Zimbabwe) word for it, it is called UGALI in Kenya and Tanzania, NSHIMA in Zambia and Malawi, and POSHO in Uganda. In West, East and areas of Central Africa the generic staple is FUFU -- a close relation to PAP. FUFU is called GHAAT in Eritrea and Ethiopia. FUFU is made rather arduously by pounding starchy root vegetables like cassava or yams in large vessels (much like a pestle and mortar). In Ghana, for example, FUFU is often made from boiled cassava and unripe plantains beaten together. It's also made from cocoyam and yam. These products are now also made into powder form, which can be mixed with hot water to obtain the porridge-like final product, eliminating the hard work. The following is a basic PAP recipe.