PAP 3 WAYS

Pap is one of Mzansi’s most loved staples – and it’s easy to see why! There are so many ways to enjoy pap – here are our top three. Enjoy!

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What you’ll need for the maize meal soldiers:

• 2 cups beef stock
• 1 cup milk
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 3 cups maize meal
• 1 cup of parmesan
• Salt and pepper for seasoning
• canola oil

How to do it:

1. Heat beef stock in a large pot and add milk
2. Stir in garlic powder, onion powder and maize meal. Then leave to simmer. Stir occasionally until cooked.
3. Add parmesan to half of the mixture and season with salt and pepper.
4. Place mixture into a small greased baking tray to set – this usually takes about an hour.
5. Once set, slice into fingers or strips, brush with canola oil and sprinkle with maize meal
6. Fry until golden and crispy

Top tips:
You’ll know when the texture is right when it’s soft and porridge-like


What you’ll need for the maize meal pies:

• 2 cups beef stock
• 1 cup milk
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 3 cups maize meal

For the filling: we used bolognaise and peas

How to do it:

1. Use the other half of your mixture to make the pies.
2. With wet hands, shape the pap into a muffin mould and fill the pies with your favourite bolognaise filling.
3. Now make the lids by flattening the pap with your hands.
4. Bake in a preheated oven of 180°C until golden brown on top

Top tips:
Keep a bowl of water next to you to keep your hands wet when shaping the pies.


What you’ll need for the sweet phutu pap:

• 1 cup water
• 1 cup milk
• 1 rooibos teabag (you can use another flavour if you prefer)
• 2 or 3 cinnamon sticks
• 2 cups maize meal
• Serve with butter, cinnamon sugar and warm milk

How to do it:

1. Warm water and milk in a large pot and add a rooibos teabag and cinnamon sticks and bring to a boil. We used a rooibos teabag, but it can be substituted with any teabag of your choice.
2. Remove all the flavourants and add maize meal.
3. Cover with a lid and reduce the heat. After 20-30 minutes, remove the lid and stir with a fork.
4. Cover with a lid again and leave to steam for a further 15 minutes.
5. Serve with butter, cinnamon sugar and warm milk.

Top tips:
When the texture is crumbly, you know it’s just right.