This is the perfect meal for a hot summer’s day and mine and my mom’s favourite prelude to a late afternoon braai. Some people enjoy this simple dish with a sprinkle of sugar, although it differs depending on where you are from.
- 1 t salt
- 400 g maize meal
- 1 litre full-cream amasi
1. Bring 4 cups water to the boil and add the salt. Using a fork, stir the maize meal into the water to create lumps. Stir through to get a dry, crumbly consistency.
2. Once the water has “evaporated”, reduce the heat and cook for 25 minutes, covered. Once the umphokoqo is ready, fluff with a fork and turn out into a container to cool. Serve at room temperature with cold amasi poured over the top.
Photograph: Toby Murphy