Miele pap is the Afrikaans corn porridge made from ground white field corn or maize meal, similar to the soft grits you find throughout the southern USA. It is usually served with a chunky tomato-and-onion sauce and as an accompaniment to meat dishes. Peter Goffe-Wood, a South African chef, gives this family recipe which he frequently includes on his menu at the Phoenix restaurant in Putney, London.
Another version is krummel pap, a much thicker and stiffer porridge made with only one-third of the amount of water. A classic country way of serving pap is with kaiings, which is made from fatty lamb cuts rendered down by slow cooking rather like rillettes. The kaiings are then shredded with forks and mixed through the pap.’
‘Traditionally you stir it precisely seven times during cooking, then remove it from the heat before beating in the butter,’ Peter explained.
© 1998 Alastair Little. All rights reserved.