Maize stands shoulder-to-shoulder amongst all things truly South African. It’s right up there with biltong, braais and vuvuzelas. It’s a simple yet delicious staple that forms the foundation of our great nation. Everyone has their take on a hearty bowl of maize, which makes it perfect for any occasion. Every dish is an a-maize-ing one with Pride Maize Meal!

As a longstanding South African favourite, maize is always in season and never out of style! This is why Pride offers a wide range of affordable and versatile products fit for an entire nation. Traditional pap, creamy porridge, crispy polenta fries – the possibilities are endless!

With Pride’s wide range of delicious products backing you all the way, every meal is guaranteed to turn out tops every time! Get cooking with Pride Super Maize Meal, Pride Braai Pap, Pride Samp, Pride Maize Rice, Pride Creamy Maize, Pride Polenta and more. Remember to look out for participating 12.5 kg bags in store to get your share of R4.5 Million in airtime. There’s guaranteed airtime in every bag! Terms and conditions apply. Click here to find out how to enter! And once you’ve grabbed your bag of Pride Super Maize Meal and entered the competition, use it in one of these delicious recipes.

1. Loaded breakfast pap

SERVES 4 / PREP TIME 10-15 min / COOK TIME 35 min

INGREDIENTS
1 cup Pride Super Maize Meal
2½ cups cold water
1½ cups milk
½ tsp salt
2 tbsp butter
Sweetener of your choice, to taste
4 tbsp peanut butter
2 bananas, peeled and sliced
2 handfuls blueberries, halved
½ cup granola

METHOD
1. Mix the maize meal and 1 cup of the water together.
2. Bring the remaining water to the boil in a large pot along with the milk and salt.
3. Stir in the maize mixture and continue stirring for 2-3 minutes, until smooth and lump-free.
4. Reduce the heat to low and cook, covered, for 20-25 minutes, stirring occasionally.
5. Add the butter and mix until smooth and fully incorporated.
6. To serve, dish the pap up into bowls and add your sweetener. Top with peanut butter, bananas, blueberries and a sprinkling of granola.

You can add any combination of your favourite fruits to your breakfast pap. We also love stewed apples, dried fruit, pears and strawberries. Yum!

2. Krummel pap health bowls with zesty lemon dressing

SERVES 4 / PREP TIME 15 min / COOK TIME 40 min

INGREDIENTS
For the dressing
¼ cup olive oil
2 tbsp lemon juice
Zest of 1 lemon
1 tsp Dijon mustard
For the bowls
2 cups water
½ tsp salt
2 tsp stock powder
2 cups Pride Maize Meal
1 tbsp butter
1 small red cabbage, shredded
2 carrots, peeled and ribboned
½ cucumber, ribboned
½ cup baby tomatoes, quartered
½ red onion, thinly sliced
4 chicken breasts, cooked and shredded (optional)
2 spring onions, thinly sliced
¼ cup coriander, chopped

METHOD
For the dressing
1. Whisk all the ingredients together until well-combined.
For the bowls
1. Bring the water, salt and stock powder to the boil.
2. Add the maize meal, cover and reduce the heat to low-medium. Cook for 5 minutes.
3. Add 1 tbsp of the butter and fluff the maize meal. Cover, reduce the heat to low and cook for 30 minutes, checking on it regularly to ensure it doesn’t burn.
4. Remove from the heat, fluff again and divide between 4 bowls.
5. Add veggies and chicken (if using) to each bowl. Top with spring onion and coriander and drizzle with the lemon dressing.

You can also use any of your favourite vegetables here. Popular choices include kale, spinach,roasted butternut, beetroot and avocado.

Pap & blueberry cake

SERVES 6 / PREP TIME 20 min / COOK TIME 50 min

INGREDIENTS
For the cake
200 g butter, at room temperature
200 g caster sugar
200 g flour
100 g Pride Maize Meal
1½ tsp baking powder
3 eggs
Zest of ½ lemon
1 tsp vanilla essence
½ cup blueberries
For the syrup
½ cup lemon juice
⅓ cup caster sugar

METHOD
For the cake
1. Preheat oven to 160°C. Line the bottom and sides of a springform cake tin.
2. Cream the butter and sugar together, until pale and smooth.
3. Mix the flour, maize meal and baking powder together. Whisk into the butter mixture.
4. Add the eggs one at a time, beating well after each addition. Whisk in the lemon juice and vanilla.
5. Transfer to the prepared tin and scatter over the blueberries. Bake for 40-50 minutes, until a skewer comes out clean. Cool in the tin on a wire rack.
For the syrup
1. Bring the lemon juice and sugar to the boil in a pot, until slightly reduced and thickened.
2. Prick the top of the cake a few time and pour over the warm syrup. Allow to cool completely before removing from the tin.

Serve your cake topped with whipped cream.

Words: Robyn Simpson
Recipes: Kate Turner
Photography: Courtesy images; Unsplash