style="font-size:15px;"> Stovetop: simmer 4-5 minutes.
Taystee Wheat porridge
50 ml Taystee Wheat; 50 ml cold water; 200 ml boiling water; a pinch of salt
Microwave: 3-5 minute on medium-high.
Stovetop: simmer 7-9 minutes.
Maize meal/kreemymeel porridge
50 ml fine or sifted maize meal/kreemymeel, 50 ml cold water; 200 ml boiling water; a pinch of salt
Microwave: 4-5 minutes on medium.
Stovetop: simmer 7-9 minutes.
Braai pap/polenta
50 ml coarse maize meal; 50 ml cold water; 200 ml boiling water; a pinch of salt
Microwave: 8-10 minutes on medium.
Stovetop: simmer 10-12 minutes.
Hint: Soak the flour overnight in 100 ml cold water. Add 150 ml boiling water to the soaked mixture the following morning. The cooking time will then be shorter.
Sorghum-flour porridge (fine flour)
50 ml finely ground sorghum flour; 50 ml cold water; 200 ml boiling water; a pinch of salt
Microwave: 2½-3 minutes on medium-high.
Stovetop: simmer 3-5 minutes.
Sorghum-flour porridge (coarse flour)
50 ml coarsely ground sorghum flour; 250 ml boiling water; a pinch of salt
Microwave: 10 minutes on medium.
Stovetop: simmer 10-12 minutes.
Hint: Soak the flour overnight in 100 ml cold water. Add 150 ml boiling water to the soaked mixture. The cooking time will then be shorter.
Crumbly maize-meal porridge
MAKES 5 PORTIONS
| Free of: | W | G | Ma | E | Mi | L | So | C+P |
| • | • | • | • | • | • | • |
| Nutritional analysis per portion (± 200 ml): | |||
| 862 kJ | 40,0 g CHO | 4,5 g protein | 1,8 g fat |
| 0,6 g MUFA | 0,7 g PUFA | 0,5 g SF | 2,3 g fibre |
375 ml water
± 2,5 ml salt, to taste
500 ml sifted maize meal (250 g)
1.Bring the water and salt to the boil in a saucepan with a lid. Reduce the heat and pour the maize flour into the saucepan with the boiling water, making a heap on the bottom of the saucepan. Do not stir. Cover the saucepan with the lid and simmer for 3-5 minutes.
2.Stir the maize meal and water with a fork until the porridge has a fine and crumbly texture. Add a few drops of boiling water if the mixture is too dry. Cover the saucepan with the lid and simmer the porridge slowly for 40-50 minutes, until cooked. Stir occasionally with a fork while cooking.
Will it keep?
This porridge can be refrigerated for up to 24 hours and can be frozen for up to 30 days in user portions. Reheat the porridge in a microwave oven on medium-high after adding 10-15 ml boiling water to promote steaming.
Stiff maize-meal porridge
MAKES 4 PORTIONS
| Free of: | W | G | Ma | E | Mi | L | So | C+P |
| • | • | • | • | • | • | • |
| Nutritional analysis per portion (± 200 ml): | |||
| 776 kJ | 36,1 g CHO | 4,1 g protein | 1,6 g fat |
| 0,5 g MUFA | 0,6 g PUFA | 0,5 g SF | 2,1 g fibre |
500 ml water
± 2,5 ml salt, to taste
350 ml sifted maize meal (180 g)
1.Bring the water and salt to the boil in a saucepan with a lid. Reduce the heat and pour the maize flour into the saucepan with the boiling water, making a heap on the bottom of the saucepan. Do not stir. Cover the saucepan with the lid and simmer for 3-5 minutes.
2.Stir the flour and water with a wooden spoon to form a stiff mixture. Add a little more boiling water to the mixture if it is too stiff. Cover the saucepan with a lid and simmer the porridge slowly for 50 minutes, until cooked. Stir occasionally while cooking.
Will it keep?
This porridge can be refrigerated for up to 24 hours, but freezing is not recommended.
“Melkkos” with tapioca
MAKES 3 PORTIONS
| Free of: | W | G | Ma | E | Mi | L | So | C+P |
| • | • | • | • | (•) | (•) | (•) | • |
| Nutritional analysis per portion (±175-200 ml): | |||
| 737 kJ | 30,7 g CHO | 5,5 g protein | 3,3 g fat |
| 1,0 g MUFA | 0,1 g PUFA | 2,2 g SF | 0,2 g fibre |
65 g tapioca
100 ml boiling water
500 ml low-fat milk
1 cinnamon stick
10 ml sugar
a pinch of salt
2,5 ml vanilla essence (optional, it may contain tartrazine and caramel)
1.Soak the tapioca for 30 minutes in the boiling water.
2.Bring the milk and cinnamon stick to the boil and stir in the soaked tapioca and any remaining soaking water. Reheat the mixture and boil for 5 minutes while stirring, to prevent scorching, until the tapioca is translucent and the milk has thickened. Remove the cinnamon stick and stir the sugar, salt and essence into the cooked mixture.
3.Serve the melkkos with cinnamon sugar.
Will it keep?
This “melkkos” tastes best when it is freshly prepared, but it can be refrigerated for up to 24 hours. Freezing is not recommended.
| SUGGESTIONS AND VARIATIONS•“Melkkos” with sago: Replace the tapioca with the same quantity of sago.•Replace the milk with lactose-free milk, such as Parmalat EasyGest, then the dish is lactose free but not milk free.•Replace the milk with soya milk, then the dish is milk and lactose free but not soya free.•Replace the milk with coconut milk or rice milk, then the dish is milk and lactose free. |
Breakfast
