Krummelpap, a variation of mieliepap, is an old-time South African favorite, probably eaten by all of the different race groups.
This krummelpap recipe was sent to us by John Herber. He was taught this method as a kid by Johanna Sithole, a Zulu lady whom he holds in very high esteem.
- White mielie meal (corn flour)
- Water (about 1 1/2 to 2 cups per cup of corn flour)
- Sauce pan with a tight-fitting lid (if it is not tight-fitting, seal it with a damp paper towel)
- Generally, the finer the corn flour is, the better the pap, and the more water it absorbs. The corn flour found in the Spanish section of supermarkets in the US is quite close to what we used in South Africa. American corn flour is usually coarser.
- Pour the water in the sauce pan and bring it to a boil. (Choose a sauce pan that is small enough that there is at least 1/2 inch of water in the bottom.)
- Pour the mieliemeal into the center in a heap without stirring and cover the pot tightly.
- Then turn down the heat and allow it to steam for 5 or 10 minutes.
- Once a skin has formed over the pile of mieliemeal, mix it all very quickly with a fork. Don’t try to incorporate everything into a uniform mass, just agitate the pile to break it up a bit. There will be very little ‘free’ water.
- Replace lid and allow to steam very slowly for another 5 or 10 minutes. At this point the mixture will be quite dry and there may be a small amount of dry mieliemeal remaining.
- Pour 1 or 2 tablespoons of water around the sides of the pot and then mix again. Be sure to redistribute and clumps of dry mieliemeal remaining. Again, don’t over-mix.
- Replace lid and allow to steam very slowly for at least another 15 minutes (for a total of at least 40 minutes) and longer if possible.
- Remove lid, mix and salt. Most of the content will be crumbly.
Thanks to John Herber for sending this krummelpap recipe to us!