It’s made into rounded scoops the way Pedi, Tsonga and Venda people like it.
|625 ml||maize meal|
|oil — for frying|
|1||onion — chopped|
|5 ml||garlic — cloves, crushed|
|5 ml||curry powder|
|6||tomatoes — peeled and grated|
|to serve — to serve|
1. Pap: Fill
a medium-size pot with salted water and bring to the boil over medium heat.
Measure 500ml (2c) mealie meal and lightly whisk into the water using a whisk (lefehlo)
– whisk quickly to avoid the pap boiling over. Simmer for 10 minutes, then stir
well with a wooden spoon or leho, adding the rest of the mealie meal and mixing
well to ensure no lumps form. Reduce the heat, cover with a lid and cook over
low heat for 15 minutes.
2. Using a
wooden spoon, dish the pap in rounded scoops onto plates. The pap will stiffen
as it cools.
relish: Heat the oil in a pot. Add the onion, garlic and curry powder, and fry
until the onion is cooked. Add the tomatoes, sugar and salt to taste. Simmer
for 20 minutes over medium heat.
serve: Plate the pap scoops and serve with the tomato relish and marogo.