Page 47 - Through the eyes of an African chef

Insima – Herby pap
INSTRUCTIONS
For insima rolls (pap): In a bowl, combine 2 cups of maize meal with cold water. Pour the boiling water into a pot on a medium heat, and bring to simmer. Then stir in the maize mixture. Stir continuously to prevent the mixture from setting at the bottom of the pot. Allow to simmer for 15 minutes, until the mixture becomes of porridge consistency.
With great caution, stir in the remaining maize meal to the simmering porridge. Once added, stir briskly to prevent lumps. Continue stirring until the mixture becomes thicker. (Being right-handed, I stir in a clockwise direction, using a wooden spoon in a folding motion from the bottom up to the sides, stirring continuously.) Mix well then close lid, lower the heat and allow to cook another 10 minutes.
For the herbs: In a small pan, fry onion in butter until translucent. Add the herbs and stir. Season with salt, and it’s ready in 5 minutes. Stir the onion mixture into the warm pap and mix well.
While still warm, using a tablespoon, spoon the insima into your hand and form small rolls.
TO SERVE
Plate the insima rolls and serve with the ushatini (relish) and mukoki (biltong). You can also serve as a starch with meat or vegetable dishes.
INGREDIENTS
31⁄2 cups maize meal
450ml cold water
200ml boiling water
5g of fresh chopped basil, marjoram and oregano
1 small onion, diced Knob of butter
Salt for seasoning
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 10
PREPARATION TIME 10 MINS COOKING TIME 25–30 MINS
[ chapter two ] MAINS AND SIDE DISHES 45