Papa — Lesotho Maize Porridge

Shopping list

• 300 g maize meal — white or yellow, finely ground

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• 1 l water

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• 1 tsp salt

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• 30 g butter — optional, for richness

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Step by step

1. 1

   Bring 750 ml of the water to a rolling boil in a large heavy-bottomed pot.

2. 2

   In a jug, whisk the maize meal with the remaining 250 ml cold water until smooth and lump-free.

3. 3

   Add the salt to the boiling water, then slowly pour in the maize slurry, stirring constantly with a wooden spoon.

4. 4

   Reduce the heat to low and continue stirring for 2– 3 minutes until the mixture thickens noticeably.

5. 5

   Cover the pot with a tight-fitting lid and simmer gently for 20– 25 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.

6. 6

   The papa is ready when it pulls away cleanly from the sides of the pot and has a smooth, thick consistency.

7. 7

   Stir in the butter if using, then remove from the heat.

8. 8

   Serve hot in mounds alongside meat stews, chakalaka, or any saucy dish.