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Mielie pap (Namibia) or Ugali

Mielie Pap (or simply pap ) is a staple food in South Africa, Namibia, and many other African countries (where it's known as Ugali). Made from cornmeal (polenta), it comes in several varieties depending on the texture: smooth (fine) or grainy. Here is the traditional recipe for mielie pap, often served with stews or grilled meats (braai). It can also be served for breakfast, sweetened and with fruit.

Cooking time 30 minutes
Total time 30 minutes
Difficulty: Beginner
Servings: 4
Special diet: naturally gluten-free
Description

Ingredients
  • 2 cups of cornmeal (polenta or cornmeal)
  • 4 cups of water
  • 1 teaspoon of salt
  • 1 tbsp butter (optional, for added flavor)
Preparation
  1. 1
    Boil the water:
  2. 2
    In a large saucepan, bring the water to a boil. Add the salt to the boiling water.
  3. 3
    Add the cornmeal:
  4. 4
    Reduce the heat to medium. Gradually pour the cornmeal into the boiling water, stirring constantly with a whisk to prevent lumps from forming.
  5. 5
    Mix and reduce the heat:
  6. 6
    Once the flour is well incorporated, reduce the heat to low and cover the pan with a lid.
  7. 7
    Cooking:
  8. 8
    Let the pap cook gently for 20 to 30 minutes. Don't stir too often, but check regularly that the bottom isn't burning. If necessary, add a little more water if the pap becomes too dry.
  9. 9
    Once the pap is cooked and thickened, add the butter for extra flavor and richness. Mix gently.
  10. 10
    Serve:
  11. 11
    Mielie pap can be served on its own or with sauces, stews, or grilled meats. It is traditionally served with dishes such as braaivleis (grilled meat), boerewors sausages, or even vegetables in sauce.
  12. 12
    Variants:
  13. 13
    Stywe Pap: A firmer, grainier version of pap, made using less water. It is often used as an accompaniment to richer, saucier dishes, such as stews.
  14. 14
    Slappap: A more liquid and creamy version, similar to porridge, often served at breakfast with milk, sugar, or honey.
  15. 15
    Phutu Pap: A crumbly and drier version of pap, cooked with slightly less water, often served with vegetables or meat.
  16. 16
    Mielie pap is a versatile and nourishing dish that can accompany a wide variety of meals, both sweet and savory, and plays a central role in traditional Namibian and South African meals
Keywords: pap, ugali, African recipe, gluten-free recipe
Read it online: https://glutenevasion.fr/recette/mielie-pap-ou-polenta-de-namibie/