- 2 cups water
- 1 tsp salt
- 3 cups maize meal
It’s quite common for the maize meal to form a crust at the bottom of the pot. This is delicious served warm with a bit of butter.
Braai temperature medium then gentle coals
- Bring the water to the boil and add the salt.
- Remove pot from flames.
- Pour all the maize meal into the water, aiming for the centre of the pot. You should now have an ‘iceberg’ of maize meal in the pot, with the lower part underwater and the top part sticking out.
- Put the lid on and place a few coals under the pot. You want a slight bubble every now and again, but essentially the rest of the water now needs to steam into the maize meal.
- You can check once or twice that there is enough heat and that steam is in fact being generated, but don’t check too often, as steam will escape every time you lift the lid, and that steam is supposed to go into the maize meal, not into the clear, blue sky.
- After 20 minutes remove the lid and use a two-tined fork to break the iceberg. Vigorously stir all the porridge and any leftover water drifting around in the pot until the contents look like putu pap.
- If you think it looks a bit dry, add some water (cold or hot) and stir it in with the two-tined fork.
- Replace lid and steam for another 20 minutes.
- Serve hot.
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