Pap: the best recipe for African cornmeal porridge

African pap or cornmeal porridge is a delicious hearty dish that's similar to Italian polenta. Pap comes from Botswana, where it's enjoyed as an inexpensive staple meal to enjoy with stews, meats, and vegetables.

Also called mieliepap, African pap is incredibly easy to make. Traditionally it is eaten with fingers and it goes with a variety of dishes ranging from stews to barbecues, sausages, and more, thanks to its phenomenal ability to soak up flavors. All you need to make cornmeal porridge is beef, chicken, or vegetable stock and cornmeal. That's it! You'll love this tasty, wholesome cornmeal porridge – try making it today.

Tips for African Pap

Fine grind or medium grind cornmeal is the best for making African pap.

White cornmeal is the cornmeal of choice in Botswana. It's more flavorful than yellow cornmeal and will make your pap even tastier.

Use any kind of broth for your cornmeal porridge. Chicken or beef broth will infuse your cornmeal porridge with a wonderful flavor. Vegetarians can use vegetable broth.

Cornmeal porridge can also be enjoyed at breakfast as a hearty way to start your day. Mix in a little butter and sugar to make breakfast pap.

Make sure to serve African pap immediately. The longer it sits, the stiffer it will become.

How to Store Cornmeal Porridge

Transfer cooled African pap to an airtight container and refrigerate it for up to 5 days.

How to Make Pap

Bring the broth to a boil in a medium pot.

Slowly add in the cornmeal, whisking as you pour it in.

Allow the porridge to simmer over low heat for about 20 minutes, or until it reaches desired consistency.

Season with salt and pepper to taste, then serve.

Notes

Make sure you whisk as you pour in the cornmeal. This will prevent it from clumping.