Krummelpap with kaiings
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
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