Food Ekasi, Uncategorized

How to cook Pap, Ukupheka Ipapa

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This dish is part of the staple food enjoyed by most if not all African people whether it’s for a special occasions or a family supper.

Also known as;

 

Pap in South Africa

Sadza in Zimbabwe

Nsima in Malawi

Ugali in the Eastern African countries, Uganda & Kenya

Ingredients:

[Dependent on your needs] 1 cup of maize

1 litre of water

pinch of salt [optional]

The above dish was able to feed 2 people, again depending on your needs you can vary the ingredients to feed more people.

Cooking times: 

Low to Medium Stove heat – 40min

Medium to High Stove heat – 30min

Cooking Steps:

Step 1 – Boil water using a kettle

Step 2 – Pour the hot water into pot & bring to boil

Step 3 – Pour the maize into the boiling water [lower the stove to a desired temperature] and mix thoroughly with a wooden spoon. Continue to stir until there are no visible clots.

p.s. be careful of the reaction when adding anything onto boiling water

Step 4 – Stir the pot occasionally

Step 5 – Before switching off the stove [30/40 min] stir thorough and your dish is ready to serve.

Tips:

Increase or Decrease the ingredients size according to your catering needs

5 thoughts on “How to cook Pap, Ukupheka Ipapa

  1. This is how to cook proper pap, “isitshwala” in Ndebele/Zulu. First place your medium pot half full of water/ amount optional on a stove and allow it to boil. Then add a half full cup of mielie-meal and use something to stir in a manner of stirring some eggs. This will be just a little thick water like white stuff. Leave it to boil again, pot closed, but now be careful not to let it run out of the pot when in full boil, sometimes some potions even jump out of the pot at this stage, but if it runs out like a melted ice cream it means the watery stuff wasn’t thick enough. But if the maize powder was too much it gets thicker and thicker during this second boiling stage. After about five minutes of boiling and jumping then use the thick wood (uphini) in Zulu/Ndebele to mix while adding more mielie-meal, make sure you stir thoroughly to avoid some lumps. The amount you add is optional but make sure it is not too much, up to your desired thickness, and leave it to simmer for about another five to ten minutes stirring in turns, say 2 minute intervals you think its ready. This is how it’s prepared in kwaBulawayo as a staple food.
    Preferably eaten with meat and vegies or milk especially amasi.

  2. I do it a little bit differently, which explains why it doesn’t work out like I usually hope it does. I’ll try it this way.

    Thanks Sihle.

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