PAP FINGERS
Extract from Life on a Table by Antoinette de Chavonnes Vrugt
Life on a Table recipe #192 – Pap Fingers
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Our traditional mieliepap eaten for breakfast or a s a side dish when we braai, basically consists of white or yellow granular maize meal cooked to a crumbly dry porridge called ‘krummelpap’, or a stiff porridge referred to as ‘putu’ or ‘stywe pap’. I used leftover stywe pap for the pap fingers.
INGREDIENTS
6 x 250 ml water
550 ml maize meal
5 ml salt
METHOD
Bring the water to the boil and add the salt.
Add the maize meal gradually while stirring vigorously.
Leave to simmer with the lid on for 30 – 40 minutes.
Stir every now and then.
Variation: Add 1 tin of whole corn kernels to the mixture before simmering.
TO MAKE THE PAP FINGERS
1 portion of cooked stywe pap
200 g butter
Salt, pepper and BBQ spice to taste
Pour the cooked porridge into an oven tray and let it cool down and set.
Cut into fingers and fry in butter until crispy.
Season to taste with your favourite BBQ spice, salt and pepper.
Photo ©Hentie Burger
Photo ©Hentie Burger
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