Simple South African Pap – Great Side for BBQs and Stews
South African pap is more than just a side—it’s a staple that brings people together. Serve at a family gathering, a weekend braai (BBQ), or as an easy side for a weeknight dinner. It’s warm, hearty, and incredibly versatile, made from just maize meal and water, and it makes the perfect base for rich and flavorful stews, like South African chicken stew, green bean and lamb stew, and Denningvleis (mouthwatering sweet and sour lamb).
Pap is to South Africans what potatoes are to Americans, what congee is to the Chinese. It can be part of breakfast, sort of like oatmeal, and it’s very commonly served as a side everywhere from traditional dinners to casual braais (aka barbecues). You could add milk and cinnamon, you could add meat and veggies.
It can be sweet, it can be savory. And however it’s served, it’s a staple of the culture.
Why You’ll Love This Dish
- Budget-friendly: Just three ingredients—cornmeal, salt and water—make this an easy, affordable dish that feeds a crowd.
- Perfect for pairing: Whether served with stew, sauce, or simply butter, pap is the ultimate side dish.
- Hearty and satisfying: It fills you up and keeps you full for hours, making it a great comfort food on its own or a great side to a comfort food, too.
Ingredients for South African Pap
- Maize meal: White or yellow maize meal works, but traditional South African pap is made with white maize meal.
- Water: The amount depends on whether you want a soft porridge-like texture or a firmer consistency.
- Salt: A pinch enhances the flavor.
- Butter (optional): Adds richness to the final dish.
Serving Suggestions
There are 3 traditional ways to make pap – as a soft porridge for breakfast, a thick side dish for braais, or in a crumbly style known as “krummelpap.” This recipe is somewhere in between medium and crumbly, and makes a great side for stews and meats. You could go classic and pair it with a rich tomato sauce or even just a dollop of butter and salt.
- With tomato and onion sauce: A classic pairing that brings out the best flavors.
- Alongside boerewors: The ultimate South African braai combination.
- Topped with butter and cheese: A simple but delicious way to enjoy pap.
- With chakalaka: A spicy vegetable relish that adds a bold kick.
How To Make South African Pap
Tips & Notes
- Stir constantly! This dish needs a lot of attention just for the few minutes of cooking time. It takes about 10 minutes total, and you have to watch carefully for bubbles spitting hot liquid at you. It’s not a science – it’s an art!
- The more cornmeal you add, the thicker and stiffer it gets. For a style with more of a mashed potato softness, you want to use a little less and for something like firm polenta use a little more.
- Pratice patience: The more you practice making it, the better you’ll get at it and figuring out the exact ratios of cornmeal and water. The first time or two is a little more of an experiment, another reason to add cornmeal in small amounts at a time.
Storing & Reheating
- In the fridge: Store in an airtight container for up to 5 days.
- In the freezer: Freeze for up to a month and reheat with a splash of water.
- Reheating: Warm on the stove over low heat, stirring occasionally to bring back the original texture. Microwave if lazy, it’s fine.
Love All Things South African?
Finish your stew with a serving of tea and rusks for dessert. Rusks are crunchy, sweet baked goods (similar to biscotti) packed with whole grains and dried fruit.
Dipped in sweet rooibos tea with milk and sugar? Simply delicious.
South African Pap
Ingredients
- 5 cups water
- 1.5 tbsp salt
- 3-4 cups cornmeal
Instructions
- Add water to a pot, add salt to the water and bring to a boil.
- When the water is boiling, begin adding cornmeal. Add half a cup at a time, stirring frequently if not constantly. You may not use the full amount of cornmeal. Keep adding until you feel the pap is the right consistency for you – it won't change much once you take it off the heat. Less cornmeal = softer , runnier pap. More cornmeal = firmer, denser pap (which some people like with a stew or a lot of sauce). Watch out for bubbles spitting at you while stirring.
