Pap and eggs
4
Easy
10 minutes
35 minutes“Technically, this isn’t a street food, or exclusively South African, but our people have co-opted and claimed it as their own, just as we’ve done with house music, Carvelas and Aromat. I first experienced this combo in Pretoria – the women at the restaurant where I worked would scramble eggs for lunch and eat them by hand with pap, ripe avocado and lashings of hot, hot atchar. I’ve swapped the avo for fresh tomato.” – Khanya Mzongwana
Ingredients
Method
- 6 cups water
- sea salt and freshly ground black pepper, to taste
- 360 g maize meal
- 2 T canola oil
- 1 onion, finely chopped
- 10 large free-range eggs
- 1⁄4 cup cream
- atchar, for serving
- tomato, sliced, for serving
Method
Ingredients
1. Place the water and salt into a large saucepan and bring to a boil. Gradually whisk in the maize meal. Whisking in the maize meal helps to disperse the grains into the water without forming lumps.
2.Stir with a wooden spoon until smooth and thick, then reduce the heat to low
and cook with the lid on for 20 minutes, stirring occasionally. Add a little water if
the pap becomes too thick or dry. Cover and cook for a further 10 minutes, stirring occasionally. The pap is ready when it’s smooth.
3. To make the scrambled eggs, heat the oil in a pan. Gently fry the onion until translucent, then add the eggs and cream. Scramble until cooked to your liking. Season and remove from the heat. Serve with the atchar and tomato.
Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana
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