If there’s one dish that instantly brings the warmth of a South African kitchen to mind, it’s krummel pap (crumbly maize porridge). A staple across many households, krummelpap is the perfect accompaniment to a hearty tomato-and-onion relish and sizzling boerewors on a sunny braai day. Whether you’re proudly South African or curious to try something new, this guide will show you how to make krummelpap the traditional way.
What is Krummelpap?
Krummelpap (sometimes spelled krummel pop) is a maize-based side dish with a crumbly, fluffy texture—somewhere between couscous and polenta, but with its own unique bite. It’s typically served with boerewors and sous (a tomato-and-onion sauce) and is beloved for its ability to soak up flavor while still holding its own.
How to make krummel pap – Ingredients You’ll Need:
- 2½ cups maize meal (coarse cornmeal)
- 450 ml boiling water
- 1 tsp salt
- A fork (or traditional pap tool)
- Optional: extra water for adjusting consistency
Tip: If you’re not in South Africa, you can often find maize meal in African or international food stores—or substitute with polenta-style cornmeal in a pinch.
How to Make Krummelpap (Step-by-Step)
1. Boil the Water
Start by boiling 450 ml of water in a large pot. Add the salt once the water begins to boil.
Use a medium-sized pot—remember, maize meal fluffs up as it cooks!
2. Add the Maize Meal
With the water at a rolling boil, switch off the heat completely. Slowly add 2½ cups of maize meal directly into the water.
Don’t stir right away! This helps form the “crumbs” later on.
3. Mix and Fluff
Now comes the key part. Using a fork (or traditional wooden pap spoon), mix the maize meal into the water by gently fluffing and stirring. Add a small splash of water if it’s too dry.
Think of it like fluffing couscous—don’t mash or press too hard. You want a crumbly texture.
4. Let It Steam
Turn the heat back on—but this time as low as possible. Cover the pot with a lid and allow the pap to steam for about 50 minutes.
Every 2–3 minutes, lift the lid and fluff the mixture again with your fork to prevent clumps from forming and ensure even steaming.
5. Be Patient – Don’t Burn It
Krummelpap can burn if the heat is too high or there isn’t enough water. But on a very low heat, it should just form a slight crust at the bottom—nothing a good soak won’t fix.
That crust is actually a sign you’ve done it right!
Serving Suggestions
Once your krummelpap is light, fluffy, and crumbly—it’s ready to serve! The traditional way to enjoy it is with:
- A rich tomato-and-onion sauce
- Grilled boerewors (South African sausage)
Scoop the krummelpap onto your plate, smother it in sauce, and top with slices of juicy wors for the ultimate South African comfort food.
Final Thoughts
Krummelpap isn’t just food—it’s a cultural experience. It’s what families gather around the table for, what sizzles beside the fire at a braai, and what makes you feel at home no matter where you are in the world.
So the next time you want to try something proudly South African, give krummelpap a go. It’s simple, satisfying, and full of soul.
Have you tried making krummelpap before? Got a secret tip or favorite way to serve it? Let us know in the comments below!