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Pap (stywe pap and krummelpap)

Maize porridge

Pap is the everyday staple of South Africa, eaten in Soweto kitchens and Limpopo villages at almost every evening meal, and in a three-legged pot at every braai. It is plain white maize meal cooked in water, in two main styles: stywe pap (stiff pap), smooth enough to roll into balls and dip into relish, and krummelpap (crumbly pap), steamed into dry, fluffy crumbs. Both are eaten with chakalaka or a tomato-and-onion sauce. Chef's tip: wet the meal to a paste before it hits the boiling water, or you'll be fighting lumps for the next 20 minutes.

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