Maize porridge is the ultimate heritage food. It is an integral part of the treasured tradition of the braai.
Celebrating Heritage Month tomorrow as well as National Braai Day, herewith pap with a twist from Chef Christian. recipe for Pappoffers (maize puffs). Add tomato relish and serve the for breakfast, as a snack or as a side to a braai. And in Mpumalanga, wash it down with good old Klippies and Coke. (It would also help to alleviate the pain while discussing the rugby.)
100ml maize meal (mieliemeel)
1 egg, whisked
15ml baking powder
Sunflower oil for deep frying
Mix mielie-meal with water and heat until boiling point. Put on the lid and cook for 15-20min until runny/ slap.
Stir now and again and Voila, the real thing!
For the VEGANS
Add 5ml (1 tsp) olive oil to a potjie over moderate coals. Add 300g baby corn, 200g peeled baby carrots and 200g button mushrooms and fry for 2 minutes. Whisk together 50g brown onion soup powder and 4 cups cold water and pour over the veggies
Drain 1 x 410g tin chickpeas, but reserve the liquid. Add the chickpeas, 200g fresh peas and 60ml (4 tbsp) couscous. Simmer for 15 – 20 minutes. Season with salt and freshly ground black pepper to taste. Blitz 45ml (3 tbsp) of the reserved chickpea liquid with 10ml (2 tsp) Dijon mustard, 10ml (2 tsp) vinegar and 5ml (1 tsp) finely chopped garlic with a stick blender until smooth. Continue blitzing, while slowly adding 125ml (½ cup) olive oil. Blitz in 15ml (1 tbsp) chopped basil and season with salt and freshly ground black pepper to taste. Serve the potjie topped with a little of the sauce and garnish with basil leaves. Veggies should be tender (al dente).