Cookbook | Ingredients | Recipes | South Africa

Krummelpap 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.

It is slowly cooked on a stove.


  • 1 tsp. salt
  • 250 ml water (boiling/hot) or more as needed
  • 700 ml maize


  1. Add maize and salt to a large pot (like the one used for rice).
  2. Add a third of the water and mix with a fork so that it makes little balls or crumbs.
  3. Add more water but only a little at a time while mixing. Make sure that you don't add too much water.
  4. Put the stove on a LOW heat and stir with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.
  5. Taste it after 35 minutes to test if it is done. If it still tastes like maize, leave it - the wonder of this porridge is that you can't overcook, but you can burn it.
  6. It takes approximately 50 minutes to cook.
Last modified on 22 September 2010, at 12:12