Phaletjhe

Michelle Phetlhe | Tuesday July 11, 2023 06:00

 

There is porridge, then there is soft pap, then medium (nna ke wela ha) then there's the hard type that almost seems to break up when attended to. I might have mentioned it before in passing.

I think in the house we all like soft pap while Shalom lives for porridge. I have been cheating and just softening pap from our pot with milk and some honey and he loves it. However, a few weeks ago dad stopped by and was amazed at the instant A1 porridge I'd made. It had him super nostalgic a re that's what they used to have growing up. He was intrigued and same time questioned the insta porridge.

Round about the same time, I saw a video online of someone making pap porridge and I realised it wasn't difficult to do. It was just something I don't remember having as a child, but I do recall something similar at YWCA. I used to be petrified of making pap until one day I just did it. It was a mess of a first try. Firstly, I had salted like a crazy person. It was super salty. Yes, I am that girl who puts salt in her pap, just a pinch is all it needs. That was the only thing wrong with it in actual fact, the consistency and my cooking method was spot on.

I used a whisk as opposed to a wooden spoon like I'd seen my mom use growing up. Kana lefetlho that I had seen used at weddings. I felt like a whisk was a great way to get started. Something about the process was a lot like custard from scratch. I’ve since mastered the art of pap making, though I once burnt it so bad, it bubble-boiled at me and a spot landed on my arm. I wiped it off fast because it was so hot and it came right off with my skin. Craziest thing to ever happen to me in the kitchen. Have you ever had to buy a packet of mixed vegetables just to get one or two items from it because they aren't on the shelf? I did that last week for some bell peppers, the rest was a stir-fry mix. Which was then in the fridge for a minute because I had not planned for it. Strange enough it ended up being a side to some pap.

INGREDIENTS

3 cups water

2 cups maize meal

2 tbls butter

INSTRUCTIONS

In a large saucepan, bring two cups water to a rapid boil. Mix one cup water and the maize meal in a bowel. Add to boiling and whisk same time before you cover. Reduce the heat to medium-low and leave the pap for eight to 10 minutes. Resist the urge to stir. Remove the lid, then stir vigorously for one minute with a wooden spoon. Repeatedly mash the pap against the side of the saucepan for approximately two minutes to get rid of any lumps. Gradually add more maize meal, stir vigorously and mash again to reach required consistency. Reduce the heat to the lowest setting, replace the lid and let the pap steam for 10-15 minutes. Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir again. Add one to two tbsp of butter and stir. This is completely optional. Serve warm with a wholesome winter stew or some meat and salad. Pap can be served with such a huge variety of things. Different meats, different salads. An ideal portion is advised. My son said to me the other time I was dishing; “don't put too much for me, I don't want to be sleepy”. I had a big chuckle, because what does he know of (it is). Urban Dictionary itis. The drowsy sleepy feeling you get after eating a large meal. Usual meals like big Sunday dinners, and Christmas meals. Man that itis done got me. I'm fixin' to take a nap.