Stywepap (Stiff Maize Porridge) is a traditional South African recipe for a classic accompaniment of maize meal cooked in water until stiff, which is typically served with stews or barbecues. The full recipe is presented here and I hope you enjoy this classic South African version of: Stiff Maize Porridge (Stywepap).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This should be a very stiff porridge (thicker in consistency than mashed potatoes) and it's typically served as an accompaniment with stews, similar to the paps of East and West Africa.
Ingredients:
1l water
2 tsp salt
450g mealie meal (white maize meal)
Method:
Pour the water into a heavy-based saucepan and bring to a boil. Add the salt and, whist whisking constantly, pour in the maize meal in a steady stream. Reduce to a simmer and continue cooking, stirring constantly, for about 25 minutes.
By the end you should have a very stiff porridge that should be served as a starchy accompaniment.
As well as a traditional accompaniment for stews, stywepap is also often served as an accompaniment at South African braais (barbecues).
)
Click on the image, above to submit to Pinterest.