Creamy Breakfast Mieliepap recipe (Maize meal porridge)-RECIPE

[Nat Quinn]

• 75 grams creamy maize flour or fine white maize meal approximately 125ml or ½ cup

• 375 ml water approximately 1 1/2 cup

• 2 cm cinnamon stick

• 1 ml fine cardamom or 2 cardamom pods

• 1.25 ml of salt approximately 1/4 teaspoon

• 250 ml milk approximately 1 cup

• 15 ml butter approximately 1 tablespoon

• 125 ml Extra milk, for thinner consistency of fine white maize meal approximately 1/2 cup

Berry compote

• 15 ml sugar or honey approximately 1 tablespoon

• 85 grams blackberries approximately 125 ml or 1/2 cup

• 15 ml water approximately 1 tablespoon

Garnish

• 50 grams granola approximately 125 ml or 1/2 cup

• 85 grams strawberries, chopped approximately 125 ml or 1/2 cup

INSTRUCTIONS

• Place the maize flour or fine maize meal and water into a small saucepan. I prefer the Iwisa Creamy maize flour as it has a smoother finer consistency for porridge.

• Add the cinnamon stick and cardamom pods to the maize slurry.

• Turn on the heat to low and allow the water to come slowly to simmer.

• Stir occasionally to ensure that the it doesn’t form one big clump and increase the heat after 5 minutes. (10 minutes if you are using the fine maize meal as it takes longer to cook than the maize flour)

• Add the salt.

• When the slurry begins to simmer vigorously whisk or stir continuously and add the butter and milk. If you like a thinner consistency, add an additional 125 ml of milk if you are using the fine maize meal.

• Be careful as the mixture may begin to splutter at this point.

• Cook the maize flour mixture for 8-10 minutes on low, stirring occasionally to prevent clumping. If using fine maize meal the cook for 15-20 minutes.

• While the porridge is simmering, start on the compote.

• Place the berries in a small sauce pan with the water and sugar and bring to the boil on medium high.

• Mash the berries to release the juice and cook on low until you see a syrup, about 7-10 minutes.

• Remove the saucepan from the stove top and remove the cinnamon and cardamom pods from the porridge.

• Spoon the porridge into two bowls and top with berry compote, fresh berries and granola and serve immediately.

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