From the silky comfort of semolina to smooth, stretchy pounded yam, Lichelle May dives into the centrepiece of any feast  carb-loaded African sides – perfect for soaking up rich sauces and bringing people together. 

Ditch the spoon! Some foods are just meant to be broken, torn and moulded by hand to soak up fragrant soups and stews. Across the African continent, starchy side dishes that absorb every last bit of taste and texture are the ideal complement to many dishes. From the pillowy softness of injera to the comfort of creamy pap, these table essentials are more than just sides  they have a sense of history while adding warmth and cosiness to every meal. 

To better understand them, I’m breaking bread with two amazing people who add just as much flavour to the table as the meal itself. Let’s start with Sharon, my Kenyan culinary school partner-in-crime, whose love of African cuisine is as contagious as her joy. Years later, after spending countless hours honing our knife skills and discussing how to best balance texture and spice, she remains my go-to person for anything amazing in food.  

Here’s what Sharon had to share on the topic of traditional African sides: “Starches often play a quiet but essential role in our meals. They do much more than fill our stomachs: They carry with them traditions and stories which connect us. Take ugali, a simple dish made from maize flour in Kenya, or Eba made from cassava flour in Nigeria: These dishes are deeply rooted in our cultures and remind us of where we come from.” 

 “I remember my grandmother in her kitchen, skilfully preparing ugali. ‘This is the heart of our meals,’ she would say, as we gathered around the table to eat together. The kitchen was filled with laughter and the wonderful smell of cooked vegetables, showing how simple foods can create a warm family atmosphere,” says Sharon. “On another occasion, I found myself in my husband’s kitchen in Lagos, watching him make Eba. ‘This is something to be respected,’ he told me as he shaped it into neat balls. He showed me how to enjoy Eba by scooping up Afang soup with it, using just my fingers. I discovered that eating with my hands is not only practical but also creates a deeper connection with the food we share.” 

 “Starches such as ugali and Eba do more than just provide nourishment; they are part of our stories and family traditions,” says Sharon. “They’re best enjoyed in good company, reminding us of the importance of sharing meals with open hearts and hands.” 

Samp — A traditional staple  

A popular starchy side dish in many African cuisines, samp is a hearty, customary staple made from coarsely crushed dried maize kernels. In contrast to its sister, maize meal, samp maintains its chewy texture, making it a delightful addition to hearty stews and meaty recipes. It is frequently combined with beans in South Africa to make samp and beans (umngqusho), a dish that is well-known for being one of Nelson Mandela’s favourite meals. This comforting, versatile dish absorbs the flavours of broths, spices, and even smoked meats when cooked. Outside of South Africa, samp is also found in other African countries, where it is occasionally eaten with savoury sauces or combined with coconut milk. Due to its ability to stretch meals and feed large families, this starch has been a staple in numerous homes. 

Maize — The heart of African meals 

With its diverse variations found throughout the continent, maize forms part of the foundation of African food. It is a staple grain that is ground into flour to make meals like sadza (Zimbabwe), ugali (East Africa), and pap (South Africa), all of which pair well with hearty, slow-cooked stews. Some people enjoy it soft and porridge-like or dry and crumbly, while others make it firm enough to scoop up sauces and break apart with their hands. It’s perfect for soaking up the strong spices and tastes of African cooking because of its neutral flavour.  

In addition to its use in savoury dishes, the versatility of maize is seen through its usage in traditional fermented porridges and beverages. In African homes, maize continues to be a staple food due to its affordability and nutritional content.  

Personally, crumbly pap is one of my favourite dishes, dotted with sweet corn kernels. I also enjoy it with boerewors, accompanied by a tomato and onion relish. In my household, it’s a necessity to make more pap than needed to enjoy with milk, brown sugar and a knob of butter the next morning. 

Rice – A classic  

Despite not being native to Africa, rice has grown to be a crucial component of the continent’s cuisine. From the pilau of East Africa to the jollof rice of West Africa, rice dishes are often linked with history, culture and friendly culinary competitions. As a side dish, plain white rice absorbs flavours from spicy curries to peanut stews, making it the ideal base for hearty, saucy recipes. On important occasions, families in a number of African homes get together to cook lavish feasts, including rice that has been flavoured or infused with coconut. Rice, despite its simplicity, has profound cultural meaning as a symbol of celebration and community. Rice is still one of the most beloved starches on the African table, whether it is steamed, fried or cooked slowly in broth. 

Fufu 

In several African sub-Saharan countries, fufu is a staple food. It’s a starchy African side dish with a consistency similar to mashed potatoes. Cassava flour, boiled plantains, corn flour, yams, and other ingredients can be used to make this dough. The name “fufu” originates from the Twi language, spoken by the Akan people of central and southern Ghana and southeast COte d’Ivoire. The word refers to the process of making fufu; to mash or mix. The flavour of fufu varies according to the ingredients used but generally speaking, it has a mild, somewhat sour taste. Its delicate flavour makes it the ideal side dish for hearty, robust African soups. 

Learning to make fufu as a child is a significant apprenticeship milestone. You may be put in charge of providing food for others in the community once you’ve learned how to make fufu. It is said one should be able to create lump-free fufu by adolescence. For many Africans, fufu is like pasta for Italians – close to the heart. 

Pounded yam  

This Nigerian staple is an experience as much as it is a meal. Almost like a starchy marshmallow, picture a smooth, pillowy pile of pure delight that is both soft and gratifyingly dense. This West African starch is a masterwork of texture, made by cooking yam until it is fork-tender, then pounding it into the desired texture (hence the name). When you shape it into a small ball and use it to scoop up soups such as ogbono or egusi, both of which are thick and flavourful, the real magic happens. It’s substantial, slightly stretchy, and ideal for soaking up all those flavourful, spicy broths – it’s the gastronomic equivalent of a warm hug.  

Let’s face it: Pounding yams the old-fashioned way is a good workout. However, thanks to the invention of blenders and mixers, you can still have this creamy treat without exhausting yourself. The finest aspect? Because it is naturally gluten-free, it can be your go-to carbohydrate – whether you’re following dietary guidelines or just in the mood for something satisfying. Consider pounded yam as the African relative of mashed potatoes, with a bit more bounce and a lot more character.  

Semolina  

In the world of starchy side dishes, semolina, the underrated smooth operator, is a humble overachiever. It may not receive the same attention as pounded yam, but don’t let that deceive you. Semolina is essentially the silkier, smoother sibling of fufu, made from finely ground durum wheat. It’s ideal for scooping up spicy soups and stews because of its soft, flexible texture as well as its mild, somewhat nutty flavour. Semolina happily absorbs whatever magic is taking place in your bowl and plays well with strong flavours. The most amazing part? Making semolina is quite simple. Simply bring some water to a boil, mix in the flour and stir as it becomes a smooth, lump-free masterpiece. It’s just positive energy and a winner side dish to your favourite African cuisine -no stress or hammering. Semolina also has a lot of protein and slow-burning carbohydrates, which will keep you feeling fuller for longer. It is therefore always prepared to step up your meals, so whether you’re diving into a creamy peanut soup or a spicy goat stew -it will be smooth, delicate and incredibly satisfying.  

Fried plantain  

Plantains belong to the banana family and are starchy tropical fruits. Compared to bananas, plantains are bigger, have thicker skins and contain more starch. It is used in both sweet and savoury recipes and can be consumed while ripe (yellow or brown skin) or unripe (green skin).  

Dodo (not the bird) is a popular dish in Nigeria that is made simply from sweet, ripe plantains. It is eaten as an addition to rice and beans, sliced and deep-fried as a snack, or as the main course with stews, sauces, fried yams and sweet potatoes (another common street food).  

The next person I’m breaking bread with is my colleague Geraldine, from Uganda. She is the senior copy editor of MK and a master wordsmith who has a talent for transforming even the most ordinary dinner into a fascinating story. She enjoys more than just tasting food; she enjoys the culture, the experience, and the discussions that emerge over a shared dish.  

Here’s what Geraldine had to say on one of her favourite starchy side dishes: “Food has always formed a major part of staying connected to my Ugandan roots. One of the dishes I absolutely love is plantain! Whether dried and eaten as a snack or fried and served warm, it always hits the right spot,” she shares. On my most recent trip back to Uganda, we had various events surrounding the wedding of a close family friend. Each time we gathered for food, I had to scramble for the plantain because it’s often one of the first things to go! Although cooked like a vegetable, it’s actually a fruit – but the way we eat it, you’d never tell. A testament to tropical African cuisine, it’s the tastiest way to add a sweet spot to any main dish!”  

Garri  

Fermented and processed cassava tubers are used to make garri, a common staple in West Africa. In particular, the use of palm oil before frying it gives yellow garri its unique rich hue and slightly buttery flavour. This multi-purpose granular flour is frequently used to make Eba, a starchy side dish that goes well with soups like ogbono, egusi, or okra. In various West African homes, garri is still an essential source of carbohydrates due to its low cost and lengthy shelf life.  

Injera — The Ethiopian tables spongy star  

The foundation of Ethiopian and Eritrean cuisine, this spongy, somewhat acidic flatbread serves as a side dish and has a special serving role. Imagine it as a soft, edible platter that absorbs every sauce and spice, creating the ideal texture and flavour balance in every mouthful. Injera has a mild yet pleasing bite because of its distinctive frothy appearance, which is the result of the natural fermentation process when making it. Injera is more than just food; it’s tradition, culture and comfort all combined into one -whether you’re pulling off a piece to scoop up a hearty stew or rolling it like a savoury pancake.  

Teff Injera —The Real Deal 

The VIP version of injera would be made entirely from teff flour. An ancient grain that is naturally gluten-free and high in protein, iron, and fibre, teff is as nourishing as it is tasty. The distinctively acidic flavour and light texture of traditional teff injera is produced by fermenting it for a few days. The method is simple but time-consuming: combine teff flour and water, allow it to rise and bubble, then fry it on a hot griddle until it develops its distinctive little holes or “eyes.” These tiny pockets are ideal for scooping up strong, spicy soups such as Misir Wat (spicy lentils) and Doro Wat (spicy chicken). Teff injera is a flavourful powerhouse that can stand up with the most decadent dishes, despite being light. It’s also a fantastic opportunity to sample centuries of East African tradition in just one bite.  

Rice Injera – a lighter substitute  

This type of injera is fermented, which gives it a mild sourness and a soft, flexible texture – even if it misses the deep, earthy tang of teff. For those who prefer a softer, milder version, rice flour is a fantastic substitute in injera. It is frequently combined with other flours for a milder flavour or used in areas where teff is less readily available. The outcome? A somewhat sweeter, lighter injera that retains its characteristic chew and frothy top. It’s the ideal choice for people who are just starting out with fermented flatbread or who want a softer, more subdued base to go with stews. Rice injera shows that there are other ways to enjoy this traditional side dish, even if traditionalists may insist on teff.  

Injera serving suggestions  

The key to serving injera is sharing food and being generous. A variety of stews, curries, as well as salads are frequently spooned over a huge, round injera that is presented on a platter. On the side, you’ll find more injera rolls that can be broken into delicious scoops. It goes well with hot, saucy foods such as Shiro (chickpea stew), Gomen (braised collard greens), or Kik Alicha (mild split peas). The best part? Just food, company, and hands – no knives or forks. Injera turns every meal into a communal, multisensory experience, whether shared at home or in an Ethiopian restaurant. Not sure about you, but I can’t wait to jump in the kitchen and cook up a hearty stew to enjoy with some of these starchy sides.  

By: Lichelle May
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine  

Also read: Local substitutions for an African pantry

The post Starchy side dishes perfect for any feast appeared first on MyKitchen.

A nostalgic staple, this is a take on the Zimbabwean dish Bota Une Dovi – peanut butter porridge. 

Peanut porridge with brûléed banana

Serves 4

Ingredients

2 cups cold water
1 cup plain instant maize porridge
½ tsp salt
¼ cup unsweetened peanut butter
¼ cup cream
Brown sugar, to taste 

For the brûléed banana 

Butter, for frying
2 Tbsp brown sugar
3 bananas, halved
Honey, for drizzling 

Method

1. Place water, maize meal and salt in a pot and whisk through.
2. Bring to a simmer and cook for 10-15 minutes, until thickened and creamy.
3. Remove porridge from the heat and stir through peanut butter, cream and sugar to taste.
4. Add a large knob of butter to a pan over medium heat and sprinkle over sugar. Stir to melt together. 
5. Add bananas face down and caramelise for 3-5 minutes, until sticky and golden. Flip and remove. 
6. Spoon porridge into bowls and top with bruleed banana. Finish with a generous drizzle of honey and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

Also read: One-bowl spiced banana Bundt cake recipe

The post Peanut porridge with brûléed banana   appeared first on MyKitchen.

Is there anything more comforting than a warm bowl of malva pudding on a chilly day? Try one of these four recipes and cosy up with this traditional South African dessert. 

Chocolate and caramel malva pudding 

Serves 6–8 // Total Time 40–45 Min  

Ingredients 

For the malva 

2 cups (400 g) dark brown sugar  
5 large eggs  
1 tsp (5 ml) vanilla essence  
1¾ (263 g) cups cake flour  
½ cup cocoa powder  
2 tsp (10 ml) baking powder  
1 tsp (5 ml) salt  
2 cups (500 ml) cream 
80 g dark chocolate, melted 
2 tsp (1 ml) bicarbonate of soda  
1 Tbsp (15 ml) white spirit vinegar     

For the sauce  

¼ cup (60 ml) butter
1 cup (250 ml) brown sugar
1 can (410 g) evaporated milk
Fresh blueberries and mint leaves, for serving 

For serving   

Blueberries
Fresh mint   

Method  

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold in melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20×25 cm oven dish and bake for 25 to 30 minutes. Remove from oven and poke holes into pudding using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Recipes and photography: Fresh Living Magazine 

Maize malva pudding

Serves 4 // Hands-on 20 minutes // Hands-off 45 minutes 

Ingredients 

200 g caster sugar
2 eggs, at room temperature
1 Tbsp (15 ml) smooth apricot jam
250 g maize meal
1 Tbsp (15 ml) bicarbonate of soda
1 tsp (5 ml) salt
2 Tbsp (30 ml) butter
½ cup (125 ml) milk
1 Tbsp (15 ml) vinegar
1 Tbsp (15 ml) vanilla essence

Method 

1. Preheat oven to 180°C.
2. Beat the caster sugar and eggs until fluffy. Whisk in the jam.
3. Sift the maize meal, bicarb and salt into a separate bowl.
4. Melt the butter in a small pot over medium heat. Add milk, vinegar and vanilla essence.
5. Add both the butter mixture and the egg mixture to the dry ingredients and mix well. Pour into a 2 L ovenproof dish.
6. Bake for 45 minutes, until the top is nicely browned. Serve with custard.

Chocolate & Orange Malva Pudding with Custard 

Serves 8–10 //  Total time 1 hour 45 minutes 

Ingredients

For the custard  

2 cups (500 ml) cream 
2 tsp (10 ml) vanilla essence
3 Tbsp (45 ml) castor sugar
4 egg yolks  

For the pudding 

1 cup sugar
3 eggs 
3 Tbsp (45 ml) apricot jam, heated 
1½ cups (375 ml) flour 
1½ tsp (8 ml) Bicarbonate of soda 
1 tsp (5 ml) salt 
25 g butter 
1½ tsp (7.5 ml) vinegar 
⅔ cup (150 ml) milk 
150 g dark chocolate, roughly chopped 
Zest of 2 oranges  

For the sauce 

1 cup (250 ml) cream 
150 g butter 
¾ cup (150 g) sugar 
¾ cup (180 ml) hot water   

Method 

For the custard 

1. Place the cream and vanilla in a pot over medium heat.
2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.
3. Just before the cream starts simmering, remove from the heat. 
4. While whisking the egg-yolk mixture, add around half a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, to not overheat and curdle the eggs.
5. Move the custard back into the pot and place over a low heat.
6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.
7. Strain the custard into a jug through a fine mesh sieve to remove any bits. Place a layer of cling film on the surface of the custard and refrigerate until needed. Adding the cling film to the surface of the custard prevents a skin from forming. 

For the malva 

1. Preheat the oven to 180°C.
2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.
3. In a separate bowl, sift together the flour, bicarb and salt.
4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.
5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

For the sauce 

1. Just before the pudding is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.
2. Remove the pudding from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.
3. Slowly pour the warm sauce over the pudding, stopping to let it absorb the liquid before adding more.
4. Serve the malva pudding with the vanilla custard.

Chocolate malva pudding with apricot ganache 

Serves 6 // Cooking time 30 minutes 

Ingredients  

For the pudding 

2 cups (500 ml) milk
2 tsp (10 ml) bicarbonate of soda
2 tsp (10 ml) baking powder
2 cups (300 g) flour
1 cup (200 g) white sugar
½ (3 ml) tsp salt
2 eggs
2 Tbsp (30 ml) vinegar
4 Tbsp (60 ml) apricot jam  

For the sauce 

1 tin (410 g) evaporated milk
¼ (50 g) cup sugar
1 tsp (5 ml) vanilla essence 

For apricot ganache 

100 g dried apricots, chopped
200 g dark chocolate, melted
200 ml cream, heated 

Method 

For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. In a separate bowl, mix together the remaining ingredients, and then add the milk mixture and stir until smooth.
3. Pour the batter into a baking tray or individual baking ramekins, filling them 3⁄4 of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan until the sugar has dissolved.
2. Pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

1.  Add all the ingredients into one bowl and mix through until incorporated. Serve with the malva pudding.

Also read: Creamy condensed milk rice pudding

The post 4 warm and wonderful malva pudding recipes   appeared first on MyKitchen.

Registered dietician Aziwe Booi celebrates local grains and shares a healthier take on braai sides.  

September is a month dedicated to our South African cultural heritage. We are privileged to have such cultural diversity as a nation – it even extends to our palates! We highlight some of our most nutritious traditional grains and show you how to make them even more delicious!  

Super sides for your next braai  

Is there anything more South African than pap and chakalaka?! This is our take:  

Ingredients

For the pap  

4 cups boiling water, salted
2 cups braai pap

For the chakalaka  

½ onion, chopped
1 tsp oil
1 tsp garlic, crushed
1 tsp cumin
2 tsp curry powder
¼ tsp each salt and pepper
1 medium green pepper, chopped
1 medium tomato, blanched, peeled and chopped
1 Tbsp sweet chilli sauce
1½ Tbsp tomato sauce
1-2 cans (410g each) lite baked beans

Method 

1. Gradually stir the braai pap into the salted boiling water. 
2. Consistently stir for about 20-25 minutes or until cooked. Set aside. 
3. For the chakalaka, sauté onion in oil at medium heat for 3 minutes. 
4. Add garlic, cumin, curry powder, salt and pepper. Cook for a few minutes. 
5. Add remaining ingredients and simmer for 5 minutes. 
6. Serve hot or cold with warm braai pap and braai meat.

1. Sorghum  

Sorghum, a nutrient-dense grain with a flavour similar to molasses, is commonly enjoyed in the form of porridge or pap. It is naturally gluten-free whilst also being high in fibre meaning it accounts for gluten allergies, intolerances or restrictions thereof. It has a variety of B vitamins (B3, B6, B9) which have health benefits including promoting a healthy brain and nervous system, cell growth and healthy development.   

Sorghum also contains iron which is important for blood cells to carry oxygen around the body; calcium for bone health; and zinc which helps the immune system to fight off bacteria and viruses. Phosphorus, found in sorghum, is an important energy component and helps our bodies carry out important metabolic processes.  

Sorghum is also rich in magnesium and potassium which are important for nerve and muscle health. When preparing porridge, be mindful of your sugar intake. Rather add a banana or grated apple to sweeten your porridge and for extra nutrients.

2. Millet  

Millet is a grain often enjoyed in the form of porridge. It is high in dietary fibre with 8.5g per 100g and also contains plenty of vitamins and minerals like iron, calcium, magnesium, potassium, phosphorus, zinc and B vitamins. It also contains polyunsaturated fats which are heart-healthy fats. Millet tastes a bit like corn and can be enjoyed in a salad, with a hearty stew or can be used in baking pancakes, bread, cake or muffins.  

3. Maize 

In South Africa, maize is genetically modified and has been fortified with nutrients and tends to have a more neutral taste. Maize, globally, refers to the crop in the field while corn usually refers to a sweeter variety (with a higher sugar content) that arises in certain maize varieties once harvested.  

Maize meal is a staple widely enjoyed in the form of pap, crumbled pap or porridge. It is gluten-free and contains a variety of nutrients which include zinc, iron, vitamin A, folic acid and B vitamins.  

It is also considered a source of dietary fibre. Normal maize meal can be substituted for braai pap alternatives as a way to increase dietary fibre as it contains 7g per 100g. This results in a more satisfying portion, making you feel fuller for longer whilst also resulting in a slower release of energy.  

4. Chakalaka  

This popular South African staple is an affordable side dish. There are plenty of ways to make it more nutritious just by making it yourself – because homemade is wholesome! When making your own, add plenty of red peppers and tomatoes (which are a source of vitamin c and antioxidants) and grated carrots which contain fibre and vitamin A.   

Using a lite version of baked beans is ideal to reduce added salt and makes for a healthier alternative. Aim to use minimal oil in the cooking process by using a cooking spray or use a spray bottle to add the oil to the dish. The suggested serving size is 1/3 cup of chakalaka per day.  

Photographs: Fresh Living Magazine  

The post Dietician Aziwe Booi shares a healthier take on braai sides appeared first on MyKitchen.

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

The post Make every day an a-maize-ing one, from brekkie to dessert! appeared first on MyKitchen.