KRUMMELPAP
Vandag het ons ‘n lekker SA aandete gehad hier in ander land. Wors en krummel-pap met ‘n marinade wat oorgebly het van my sosaties gister. Gewoonlik maak ek ‘n smoortjie met tamaties, uie, bietjie sout, peper en suiker.
En vir nagereg het ons die lekker gebakte Korslose melktert gehad wat ek vandag op hierdie blad ge-post het.
My man sê altyd een van sy gunsteling dinge oor ‘n braai is dat hy die volgende oggend krummelpap kan eet vir ontbyt. Terloops, ons kry net geel mieliemeel waar ons bly. Proe maar dieselfde, dink ek.
- 1 cup mielie meal
- 2 cups water
- ¼ teaspoon salt
- sauce pan with a tight-fitting lid
Pour the water in the sauce pan with salt and bring it to a boil. (Choose a sauce pan that is small enough that there is at least ½ inch of water in the bottom.)
Pour the mieliemeal into the center in a heap without stirring and cover the pot tightly.
Turn down the heat and allow it to steam for 5 or 10 minutes.
Once a skin has formed over the pile of mieliemeal, mix it all very quickly with a fork.
Put little dabs of butter on top of the crumbs.
Replace lid and allow to steam very slowly for another 5 or 10 minutes.
Pour about a ¼ cup of hot water around the sides of the pot and then mix again. Break big pieces up. It must be crumbly.
Again put dabs of butter on top of porridge.
Replace lid and allow to steam very slowly for at least another 20 minutes.
Remove lid, mix and salt. Most of the content will be crumbly.
Recipe posted by Drienie Hattingh
Photo: Drienie Hattingh
