Krummelpap (South African Maize Porridge)
Krummelpap is a South African maize porridge cooked slowly until it turns into soft, separate crumbs rather than a smooth paste. The method is simple: a little hot water worked into the meal with a fork, then steam under a tight lid on low heat. It is very forgiving, since extra time does no harm. Eat it at breakfast with milk, butter and sugar, or at dinner under a gravy.
Instructions
Put the maize meal and salt in a large pot, the kind you would use for cooking rice.
Pour in about a third of the hot water and mix with a fork until the meal forms small balls or crumbs.
Stir in the rest of the water very gradually, a little at a time. Go carefully, because too much water will spoil the crumbly texture.
Set the pot over low heat and put the lid on. Stir with a fork every 10 minutes, and keep the lid on between stirs, since the steam is what cooks the maize.
Taste the porridge after 35 minutes. If it still tastes of raw maize, keep cooking. It usually takes about 50 minutes, and it is done when the maize flavor has mellowed. It is hard to overcook, but it can burn, so keep the heat low.
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