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Krummelpap

A South African maize porridge cooked slowly with water and salt.

From the Wikibooks Cookbook · 3 ingredients
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Krummelpap

Timeapproximately 50 minutes

Ingredients

Directions

Prepare

  1. Combine maize and salt in a large pot (like the one used for rice).

  2. Add a third of the hot water, mixing with a fork to make little balls or crumbs.

  3. Very gradually stir in more water. Don't add too much water.

Cook

  1. Put the pot over low heat and cover with a lid.

  2. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.

  3. Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking.

  4. It takes approximately 50 minutes to cook.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Maize meal
Forms the porridge's body and sets as it cooks, giving it its thick texture.
Hot water
Hydrates the maize meal so the grains swell and soften as they cook.

The step that matters

Adding the water gradually. Maize meal absorbs water unevenly; adding too much at once makes lumps or a soupy result, so water is stirred in slowly and the crumbs are kept separate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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