Coconut-and-peanut butter mieliepap

Coconut-and-peanut butter mieliepap

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Ingredients

  • 1.25 litres
  • a pinch salt
  • 1 x 400 ml can coconut milk
  • 120 g, Woolworths Super maize meal, plus 4 T water to make a paste
  • For the topping:
  • 4 T peanut butter
  • 4 T coconut oil
  • 4 T coconut flakes
  • 4 T pumpkin seeds
  • 4 t honey (or to taste), for drizzling

Cooking Instructions

Bring the water, salt and coconut milk to the boil. In a jug, mix the extra water with the maize meal to create a paste.

Add the maize meal to the boiling liquid, whisking continually, to make sure that there are no lumps. You can alternate with a wooden spoon to make sure you reach the edges of the saucepan.

Bring to the boil and simmer for 25–30 minutes, half covered, stirring occasionally until thickened and cooked.

Remove from the heat and pour into bowls. Top each bowl with coconut oil, peanut butter and coconut flakes and pumpkin seeds. Drizzle with honey and serve immediately.

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