Pap

Nutrition · per serving

Steps

1. 1

   Bring the water to a boil in a medium heavy-based saucepan with the salt. Use a pot with a lid if possible; it helps the pap steam evenly later.

   500 ml water4 g salt
2. 2

   Reduce the heat to low. Sprinkle in the maize meal gradually, letting it form a mound in the center rather than dumping it all in at once. Cover and leave it undisturbed for 2 minutes so the steam starts hydrating the meal.

   180 g maize meal
3. 3

   Uncover and stir with a sturdy wooden spoon until the mixture starts coming together. It will look rough and lumpy at first; this is normal for stiff pap.

   180 g maize meal
4. 4

   Add the butter and continue mixing, pressing the pap against the sides of the pot to break up dry pockets. Cover again and cook on very low heat for 10 minutes, stirring once or twice to prevent scorching.

   20 g butter
5. 5

   Stir thoroughly again, folding from the bottom and pressing out any remaining lumps. Cover and cook for a further 8 minutes on low heat until the pap is firm, fluffy, and pulls cleanly from the sides of the pot.

6. 6

   Turn off the heat and let the pap rest, covered, for 3 minutes. Spoon or shape it into mounds and serve hot, ideally alongside braaied meat, tomato relish, chakalaka, or stews.

Origin & History

Pap is one of Southern Africa’s best-known staple foods, made from maize meal and eaten across many communities in South Africa and neighboring countries. It is especially associated with braais, where stiff pap is served alongside meat, relishes, and stews. Its enduring popularity comes from its simplicity, affordability, and satisfying texture.