How To Make Stiff Pap With Rama
Have you ever struggled with making stiff pap to accompany your delicious South African braai or meal? Look no further than Rama, the perfect ingredient to create the perfect consistency of pap. Here's a step-by-step guide on how to make stiff pap with Rama.
- Benefits of using Rama:
- 2 cups of maize meal
- 4 cups of boiling water
- 1 teaspoon of salt
- 2 tablespoons of Rama margarine
Step 1: Prepare your ingredients
Measure out your 2 cups of maize meal and 1 teaspoon of salt, and mix them together in a separate bowl.
Step 2: Boil the water
Using a pot, bring 4 cups of water to a boil on medium-high heat.
Step 3: Add the maize meal mixture to the pot
Slowly add the maize meal mixture to the pot, while continuously stirring to avoid lumps.
Step 4: Add Rama to the mixture
Once the maize meal has been added, put in 2 tablespoons of Rama margarine to the mixture and continue stirring.
Step 5: Lower the heat and allow the mixture to simmer
Lower the heat to low and allow the mixture to simmer for approximately 30 minutes. Stir occasionally to ensure the pap does not burn to the bottom of the pot.
Step 6: Serve your delicious and perfectly textured pap!
The pap should be nice and stiff, ready to be served alongside your favourite braai meat, veggies or alternatively enjoyed as a meal on its own. Perfect every time!
Benefits of using Rama:
Incorporating Rama to your pap recipe has many benefits. Rama margarine is a source of vitamin A and D, with no cholesterol, trans-fats or hydrogenated oils. It's also a significant source of healthy fats, made with high-quality sunflower oil. Using Rama for your pap ensures a rich and indulgent flavour that complements many South African dishes.
With this step-by-step guide on how to make perfect, stiff pap with Rama, the possibilities are endless. Impress family and friends by incorporating this staple South African dish with the perfect texture and flavour using Rama margarine. Enjoy!