“Pap is a strong source of carbohydrates from South Africa. Chef Duncan Welgemoed said it was “like soft polenta. It's subtle and perfect for acting as a vehicle for a stronger feel." An essential in every braai (South African barbecue), it is made with chicken stock and full of flavour. Cornstarch is sold as a 'pan' at specialty grocery stores.” Maeve O'Meara,

Materials needed  :

  • 3 liters (101 fl oz/12 cup) light chicken stock
  • 250 g (9 oz) butter
  • 450 g (1 pound/3 cup) cornstarch

Cooking Method:

  1. In a large saucepan, bring the stock to a boil over high heat. add butter and let it melt.
  2. Gradually rain on all the ground corn, stirring constantly as it cooks and thickens. start by boiling it, while stirring. Reduce the heat to medium to thicken it, then to a low heat for a few minutes.
  3. After about 5-10 minutes, it should come off the sides of the pan. This is a sign that it is ready.
  4. Cover, remove from heat and let steam for 15 minutes.
  5. Season with salt before serving.

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