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Loading...A comforting staple across South African homes, this smooth maize meal porridge is gently cooked from fine mielie meal until silky and creamy. Traditionally enjoyed at breakfast with fermented milk or alongside a hearty stew for supper.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 4 gFat
- 0.5 gSaturated Fat
- 68 gCarbs
- 7 gFiber
- 1 gSugar
- 8 gProtein
- 590 mgSodium
- 360 mgPotassium
- 25 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the porridge
- 2 cups fine white maize meal (mielie meal)
- 4 1/2 cups water, divided
- 1 tsp fine sea salt
Optional accompaniments
- 1 cup amasi (fermented milk) or full-cream plain yogurt
- 2 cups prepared vegetable or bean stew, warmed
- 1 tbsp butter per bowl
Directions
- Bring 3 cups of the water to a rolling boil in a heavy-bottomed pot over high heat, then reduce the heat to medium.
- Meanwhile, whisk the remaining 1 1/2 cups of water with 1/2 cup of the maize meal in a small bowl until completely smooth with no lumps.
- Pour the maize slurry into the boiling water in a thin, steady stream while whisking constantly; keep whisking for about 2 minutes until the mixture thickens and looks glossy.
- Sprinkle the remaining 1 1/2 cups of maize meal into the pot a few tablespoons at a time, stirring vigorously with a wooden spoon after each addition so the meal incorporates smoothly without forming dry pockets.
- Reduce the heat to low and continue to stir and press the porridge against the sides of the pot for 8 to 10 minutes, until it pulls away from the pot in a soft, pliable mass and looks glossy.
- Stir in the salt, taste, and adjust seasoning; if the porridge feels too stiff, splash in a little hot water, and if too loose, sprinkle in a touch more maize meal and cook 1 minute more.
- Cover the pot, turn off the heat, and let the porridge rest for 5 minutes so the interior sets up to a soft, spoonable texture.
- Scoop into warm bowls, press a small well into the center of each portion if serving with amasi or stew, and serve immediately while hot.
Cook’s Notes
- Stir in the same direction the whole time to keep the texture smooth and prevent the maize from clumping or sticking to the pot base.
- For a thinner drinkable porridge, increase the water to 6 cups and reduce the maize meal to 1 1/2 cups; cook only 5 minutes after the final addition.
- Always use fine mielie meal rather than coarse polenta-style maize for that classic silky, spoonable South African texture.
- Add a knob of butter at the end for a richer, glossier finish traditionally served at family suppers.
- Leftover porridge can be cooled, cut into slabs, and pan-fried the next morning for a quick breakfast side.
