Krum­mel­pap with kai­ings

Sarie - - Contents -

TRUST ME, YOUR DAY WILL BE SO MUCH BETTER IF YOU START IT THIS WAY!

Ser­ves 6 • 450 g lamb fat, cu­bed • 15 ml w­ho­le cu­min seeds • 250 ml wa­ter • 1 ml salt • 500 ml mai­ze me­al (pap) Cut the lamb fat in­to small cu­bes. Pla­ce in a lar­ge sau­ce­pan o­ver me­di­um he­at until it starts to fry. In­cre­a­se the he­at and fry for 10–15 mi­nu­tes or until all the fat has ren­de­red down and any re­mai­ning bits are gol­den bro­wn and cris­py. S­witch off the he­at and add the cu­min. Le­a­ve for 1 minute. S­train the hot fat through a sie­ve and set a­si­de the cris­py bits. Dis­card the run­ny fat. Bring the wa­ter and salt to a boil in a sau­ce­pan. Whisk the wa­ter with a fork and gra­du­al­ly add the mai­ze me­al – don’t wor­ry a­bout any lumps. Im­me­di­a­te­ly co­ver the sau­ce­pan with the lid and cook for 15 mi­nu­tes so that the wa­ter e­va­po­ra­tes. U­sing a fork, gi­ve it a­not­her s­tir until it makes co­ar­se crumbs. S­witch off the he­at and co­ver with the lid. Let the pap ste­am for 10–15 mi­nu­tes. Sprin­kle the kai­ings on top and ser­ve.

KRUM­MEL­PAP WITH KAI­INGS

MALVA PUDDING WITH ICE CRE­AM & CUSTARD

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