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Krummelpap (South African Maize Porridge)

Name: Krummelpap (South African Maize Porridge)
Yield: 3 servings
Ingredients: 1 tsp salt; 250 ml hot/boiling water, or more as needed; 700 ml maize meal

Krummelpap is a type of slowly-cooked maize porridge. It is traditionally eaten at breakfast, mostly with a bit of milk, butter, and sugar, or at dinner, where it is served with a sauce like gravy.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

1 tsp salt
250 ml hot/boiling water, or more as needed
700 ml maize meal

Ingredients for 3 servings (720 g) · the original recipe

Method

1
Combine maize and salt in a large pot (like the one used for rice).
2
Add a third of the hot water, mixing with a fork to make little balls or crumbs.
3
Very gradually stir in more water. Don't add too much water.
4
Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.
Stovetop
5
Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.