The most classic salad at a braai is a greek salad, but sometimes, nobody eats the salad. So here is a great recipe where you combine your salad with mieliepap, and you know the potjie will be empty at the end as all your guests will love this combination.
For the stywe pap:
- 3 cups water
- 2 cups maize meal
- 1 teaspoon salt
For the salad:
- 1 red onion, chopped
- 2 tomatoes, chopped into quaters
- 1 sweet pepper (red, green or yellow)
- 1/2 cup pitted olives
- 2 rounds (about 200g) feta cheese
- fresh oregano
- Pour 2 of the 3 cups of water and the teaspoon of salt into a pot and get the water boiling. If you’re cooking with a fire, place the pot on the flames; if you’re making it on a stove, set the temperature to whatever the highest setting is.
- In a separate bowl, mix the 2 cups of maize meal with the remaining cup of water. The water you use should be normal room temperature water from a tap or bottle. My father taught this step to me – it is important and should be done properly. If you throw all the maize meal straight into the boiling water your chances of lumps forming in the porridge are greatly increased.
- As soon as the water in the pot boils, stir this maize meal-and-water mixture into the boiling water using a wooden spoon. Mixing it in properly should take you between 1 and 2 minutes.
- Put the lid on the pot and let it simmer for 25 minutes on low heat. On a fire this means removing the pot from the flames and placing it on a few coals.
- You may check on the pap once or twice during this time to make sure it’s simmering (not boiling – too hot; or standing still – too cold) but don’t lift the lid too often as too much water will then escape in the form of steam. After 25 minutes the pap will de ready.
- While the pap is cooking, place the chopped onion, pepper and tomato in a pan and flash fry for 3 – 5 minutes.
- Add the onion mixture to your pap and still lightly.
- Next add the olives and feta cheese and top with fresh oregano.
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