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Fried Krummelpap Side

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The more water you add to maize meal, the runnier it becomes. Add a little and you get a crumbly porridge (krummelpap) adored by most warm-blooded South Africans, especially at a skaapbraai (sheep-on-the-spit barbecue). This delicious side evolved during my first (illegal) braai in France, and I’ve never looked back.

INGREDIENTS

TIME: 1 hour / SERVES: 4

 

for the krummelpap

600 ml boiling water

5 ml salt

600 ml White Star Super Maize Meal

100 g (110 ml) butter

 

for the tomatoes and mushrooms

600 g heirloom baby tomatoes

60 ml olive oil

2 sprigs of fresh thyme

salt and freshly ground black pepper

100 g (110 ml) butter

250 g Portobellini mushrooms, sliced in quarters

250 g white baby mushrooms

1 garlic clove, crushed

100 g finely grated parmesan cheese

METHOD

for the krummelpap

+ Pour the boiling water and salt into a saucepan with a lid. Bring to a boil.

+ Pour the maize meal into the centre of the boiling water. Close the lid, without stirring.

+ Reduce the heat and let it simmer for 5 minutes.

+ Stir well with a wooden spoon or fork. Replace the lid and steam at a low heat for half an hour, until done. Keep a watchful eye on your krummelpap to ensure it does not burn at the base.

+ While steaming, fluff with a fork a few times to check on the texture.

+ Melt the butter in a large saucepan. Add the krummelpap and fry for about 1 minute.

 

for the tomatoes and mushrooms

+ Heat the oven to 200 °C. Place the tomatoes in an oven dish and drizzle with the olive oil. Add the thyme and season with salt and pepper.

+ Roast in the oven for about 15 minutes.

+ Melt the butter in a saucepan and add the mushrooms and garlic. Season with salt and pepper and fry for about 15 minutes.

+ Serve the krummelpap topped with the tomatoes and mushrooms.

+ Sprinkle with parmesan cheese.

FOR MORE GREAT WHITE STAR MAIZE MEAL RECIPES GET THEM IN JAN THE JOURNAL VOLUME 6 OUT NOW!
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