Comments on: Pap en Sous Recipe

By: Traditional South African Recipe: Pap-en-Sous

Traditional South African Recipe: Pap-en-Sous — Thu, 27 May 2010 11:26:09 +0000

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By: Editor

Editor — Tue, 15 Dec 2009 12:28:12 +0000

Fiona, recipes tend to be more tricky when you increase quantities to make larger portions, you will therefore need to monitor the mix more carefully, if you find that the pap is too dry, then add more water, add more maize meal if the mix is too wet. But the trick is to stir and monitor the cooking process. The fact that your end result was rock hard would indicate there was not enough stirring involved. Also be careful about converting measurements to a different unit if you don’t have the exact weight to volume ratio i.e a cup of rice will have a different weight to that of a cup of flower.

By: fiona

fiona — Tue, 15 Dec 2009 09:49:46 +0000

THe quantity of water and pap is wrong . I was cooking for a large crowd and 1.5 kg pap required 5 l water and it was rock hard . i can’t seem to find the right quantities

By: Bernhard

Bernhard — Mon, 02 Nov 2009 06:15:11 +0000

To get the special Zulu pot taste with its slightly burnt undertone, one should fry one part of the pap in a heavy iron pan with hardly any fat, until it starts getting a little brown. Mix this with the rest, and one has a virtual zulu pot taste!