RECIPE: Isidudu / Mealie Pap/ Ipapa ka Milimili – The Way Gogo Likes It

 

Call it mealie pap or Isidudu but this breakfast porridge is very popular especially among Xhosa people. I can guarantee you almost every Xhosa person, famous or not they grew up on this pap….. i.e. the older generation,self-included haha! (not the children these days).

Its best served hot from the stove before the thick layer starts forming on the surface.  A lot of people who love this mealie pap enjoy it with sugar and one or two of the following; butter/margarine or peanut butter or vinegar or milk.

Personally, I prefer mine with sugar and some peanut butter, I mean lots and lots of peanut butter something like two to three tablespoons.  I especially like the crunchy one…..the idea of biting into a peanut every now and then gives me the thrill.

Growing up my mom prepared it with vinegar for us kids, I can still taste that sour taste even today.  Until this day she wakes up and prepares the porridge but now there’s no pressure…..you can dish yourself up if you like or just have one of the ready-made cereals e.g. cornflakes

Nowadays you really have to love mealie pap to wake up and prepare it or let me rather say you really have to miss it.  There’s too much competition in terms of breakfast porridge offerings available to a consumer.

Anyways, I make up my porridge because it has a feel-good connotation to it.  I grew up on it……How do you like your mealie pap?

Isidudu / Ipapa ka Milimili

 

Mealie Pap / Isidudu Recipe

Serves: 3

750ml boiling water

150ml maize meal

1.25ml salt

250ml cold water

  1. Transfer the boiling water to a saucepan.
  2. Make a paste with maize meal, cold water and add salt to the paste.
  3. Add the paste to the boiling water and stir with a wooden spoon until it boils.
  4. Simmer for 5 minutes.
  5. Serve with sugar and milk.

Thuli’s Tip:

If you’re looking for a pap with a thicker consistency to serve with your veggies and meat.  Click below.

RECIPE: Africa’s Most Prominent Staple Food – Pap / Stywe Pap / Umqa / Sadza

About Author

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 5 )

  • Marieka

    Hi Thuli, this is nearly exactly how my mum taught me to prepare mieliepap – only difference is that she adds part milk to the boiling water for a creamier taste. If I am not too lazy over a weekend I prepare mieliepap for my little one to have as breakfast. I like the soft texture; could never get used to krummelpap!

  • Andie

    I still love this! My mom cooks it everytime when im home. Prefer mine with margarine.

  • Ayanda

    This is so true and yes I’m Xhosa too. I remember a couple of decades ago me and my brother would take turns waking up in the morning to make wood-fire so as to prepare isidudu with a potjie pot. I still do (have myself some) every now and then but as you say, it faces great competition these days. By the way, we used to enjoy ours with OROCRUSH.

    • Whooow Ayanda! What did you say Oro Crush on ipapa kamili mili? I have to try that! I have to make me some very soon hey! Thanks for sharing your memories 🙂

      Xx

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