Slap pap

🥣 Slap pap is the soft, runny form of corn pap.

Ingredients

• 150 g white corn flour for pap
• 1.1 liter water
• 1 g salt, optional

Preparation

Take 250 ml of cold water and whisk all the flour into it. The mixture must be smooth before heating.

Bring the remaining 850 ml of water to a simmer in a tall saucepan. Add salt if desired.

Gradually pour the flour mixture into the hot water, whisking constantly. Reduce the heat as soon as the porridge thickens.

Cook gently for 20 to 25 minutes, stirring often, especially in the bottom corners. Protect hands from hot porridge splashes.

Taste a small cooled spoonful: no powdery taste should remain. If the grind requires longer cooking, extend with a little water.

Adjust fluidity with boiling water. Immediately divide into four bowls: the porridge continues to thicken as it cools.