Putu (Krummelpap)

South African Putu (Krummelpap) Recipe - Vegetarian Food

Region / culture: South Africa | Servings: : 4 |

Vegetarian diet

Introduction

Putu, also known as Krummelpap, is a traditional South African dish made from maize meal or fine white cornmeal. It is a staple food in many South African households and is often served as a side dish with meat or vegetables.

History

Putu has been a popular dish in South Africa for centuries, with its origins dating back to the indigenous tribes of the region. The dish was traditionally made by grinding maize kernels into a fine powder and cooking it with water to create a porridge-like consistency. Over time, different variations of the recipe have emerged, with some adding salt or sugar for flavor.

Ingredients

500 ml water (2 cups)
1.5 tsp salt
675 g maize meal or fine white cornmeal (1.5 lb (680 g))

How to prepare

Bring the water to a boil in a large saucepan. Add the salt and pour the meal into the center of the pan, forming a pile without stirring.
Remove the pan from the heat, cover it with a lid, and let it sit for 5 minutes.
Using a large fork (preferably a 2-pronged meat fork), stir the mixture until the pap has a fine-grained crumble, similar to couscous.
Re-cover the pan, place it over low heat, and let it simmer gently for 45 minutes.
Serve the pap hot as a substitute for rice or mashed potatoes.

Variations

Add sugar or honey for a sweeter version of Putu.
Mix in grated cheese or herbs for added flavor.

Cooking Tips & Tricks

Make sure to stir the mixture well to ensure that the pap has a fine-grained crumble.

- Cooking the pap over low heat and simmering it gently will help to achieve the perfect texture.

- Serve the pap hot for the best taste and texture.

Serving Suggestions

Putu can be served with a variety of dishes, such as grilled meats, stews, or vegetables.

Cooking Techniques

Stirring the mixture well and cooking it over low heat is key to achieving the perfect texture for Putu.

Ingredient Substitutions

Fine white cornmeal can be substituted with maize meal or polenta.

Make Ahead Tips

Putu can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Putu in a bowl and garnish with fresh herbs or a drizzle of olive oil for a more elegant presentation.

Pairing Recommendations

Putu pairs well with grilled meats, stews, or vegetables.

Storage and Reheating Instructions

Putu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

One serving of Putu contains approximately 250 calories.

Carbohydrates

One serving of Putu contains approximately 40 grams of carbohydrates.

Fats

One serving of Putu contains minimal amounts of fats.

Proteins

One serving of Putu contains approximately 5 grams of proteins.

Vitamins and minerals

Putu is a good source of iron and magnesium.

Alergens

Putu is gluten-free and suitable for individuals with gluten allergies.

Summary

Putu is a nutritious and filling dish that is low in fats and high in carbohydrates. It is a good source of iron and magnesium, making it a healthy addition to any meal.

Summary

Putu is a traditional South African dish made from maize meal or fine white cornmeal. It is a nutritious and filling dish that is low in fats and high in carbohydrates. Serve it as a side dish with grilled meats, stews, or vegetables for a delicious and satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Putu (Krummelpap). It was many years ago, during a visit to my dear friend Emma's house in the countryside. Emma was a fantastic cook, always experimenting with new dishes and flavors. On that particular day, she had invited me over for lunch, and I was eager to see what culinary creation she had in store for me.

As I entered her cozy kitchen, the aroma of spices and herbs filled the air, making my mouth water in anticipation. Emma greeted me with a warm smile and motioned for me to take a seat at her kitchen table. She was busy stirring a pot on the stove, and I couldn't help but sneak a peek at what she was cooking.

"It's a traditional South African dish called Putu," Emma explained, noticing my curiosity. "It's a staple in many households here, and I thought you might enjoy trying it."

I watched as she poured a mixture of maize meal and water into the pot, stirring it slowly to prevent lumps from forming. The steam rising from the pot carried the scent of cooked corn, bringing back memories of my own childhood in the countryside.

As Emma continued to cook, she shared with me the story of how she had learned to make Putu from her grandmother, who had passed down the recipe through generations. The dish was a simple yet comforting meal, often served with a savory sauce or stew on the side.

I was fascinated by the history and tradition behind the recipe, and I asked Emma if she would be willing to teach me how to make it. She agreed with a smile, happy to pass on her knowledge and skills to a friend.

Over the next few hours, Emma guided me through the process of making Putu step by step. I learned how to cook the maize meal until it was soft and fluffy, and how to crumble it with a fork to create the signature texture of Krummelpap. Emma showed me how to season the dish with salt and pepper, and how to serve it hot with a delicious tomato and onion relish.

By the time we sat down to eat, I felt a sense of accomplishment and pride in my newfound cooking skills. The Putu was delicious, with a hearty and comforting flavor that reminded me of home. Emma beamed with joy as she watched me enjoy the dish, knowing that she had successfully passed on a piece of her heritage to me.

From that day on, Putu became a regular feature on my own dinner table, a reminder of the special bond I shared with Emma and the culinary traditions we had explored together. I continued to experiment with the recipe, adding my own twist with different spices and ingredients to make it my own.

Whenever I cook Putu now, I think of Emma and the wonderful day we spent in her kitchen, sharing stories and recipes. I am grateful for her guidance and friendship, and for the opportunity to learn something new and exciting in the world of cooking.

So, whenever I make Putu (Krummelpap), I am reminded of the beauty of tradition and the joy of learning from others. Cooking is not just about preparing food; it is a way to connect with our past and create lasting memories with those we love. And for that, I am forever grateful.