Shisanyama and phuthu.

• 400 ml water
• ½ teaspoon salt
• 500 ml (2 cups) braai pap flour
• 30 ml butter

Boil the water, add the braai pap in a pile in the middle of the saucepan. Do not stir.
Cook for 2 – 3 minutes.
Stir well with a large fork (I use my large meat fork) to loosen and to form a crumbly texture.
Place dollops of butter on top of pap.
Cover with lid and cook on low heat for 30 minutes, stirring with fork twice throughout cooking.

Recipe and photo: Elize de Kock