|750 ml||maize meal|
|60 ml||spring onions — diced|
|60 ml||celery — diced|
|60 ml||Granny Smith apples — diced|
|125 ml||peas — frozen, blanched|
|rump steak — cooked and sliced|
|prepared mushroom sauce|
1. Bring 500ml water to the boil in a heavybase pot. Add
2. Add the mealie meal, aiming for the middle of the pot. You
should see a tower of mealie meal with its base in the water and top
protruding. Don’t touch it.
3. Put the lid on and leave to steam over medium to low heat
for 15 minutes or until all the water is absorbed.
4. Using a fork, stir or fluff until it looks like
5. Add about 125ml water, depending on how moist you
want the result to be. All the water you add should be instantly absorbed by
the pap. Stir with a fork again.
6. Put the lid on and steam for another 15 minutes. Resist
the temptation to keep opening the lid, but do open it twice to stir and check
that the pap isn’t burning.
7. Heat the butter in a pan and fry the spring onions for
about 2 minutes.
8. Toss in the putu pap and fry for another 2 minutes.
9. Add the celery, apple and peas just before serving and
taste to check the seasoning. Serve hot with the steak and a mushroom sauce.