Mielie Pap – Maize Meal Porridge from Namibia
Pane-Bistecca
No typical meal in Namibia is complete without Mielie Pap, the corn porridge that is very popular there. Actually, it is known in many African countries, but they are called differently everywhere. It is made with thin corn flour, not as coarse as the polenta flour, or even with semolina. Since it tastes very neutral, it also goes well with all meats and vegetables and makes every hungry stomach full!
This post participates in the Culinary World tour of Volkermampft traveling to Namibia this month.
This post participates in the Culinary World tour of Volkermampft traveling to Namibia this month.
Ingredients
Here is the original from Esterkocht.com
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500 ml Water
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95 g Fine Corn Meal
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1 Pinch of Salt
Instructions
1
Step 1
Heat the water until it is about lukewarm, then add half of the corn flour. Add a pinch of salt. Mix well.
2
Step 2
Continue mixing with a wooden spoon, bring to a boil, being careful because it spits. Now add the rest of the corn flour and mix quickly so that nothing sticks, until it is a homogeneous mass. Simmer for 1-2 minutes, then serve.
3
Step 3
Notes
Ester’s tip: Immediately add water to the pot so you can clean it afterwards, otherwise everything will settle like cement.- Wilma von Pane-Bistecca mit Schwarzaugen-Kuhbohnen Dip aus Namibia und Papaya Chutney aus Namibia und Mielie Pap – Maismehl Pappe und Kapana
- Regina von bistroglobal mit Rusks
- Susanne von magentratzerl mit Pap en Wors
- Petra aka Cascabel von Chili und Ciabatta mit Erste Erfahrungen mit dem Potjie – Wildgulasch mit Kartoffeln und Möhren
- Kathrina von Küchentraum & Purzelbaum mit Namibische Milktarte
- Britta von Brittas Kochbuch mit Namibischer Bananenkuchen und Namibisches Straußengulasch und Rock Shandy
- Simone von zimtkringel mit Mielie Bread
Und hier nochmals ein paar Bilder aus Namibias Tierwelt!
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And here again a few pictures from Namibia’s wildlife!
[envira-gallery id=’154930′]