Mielie Pap is a native staple. It's basically corn meal porridge. Can be served sweet or savory. Sweet in the morning with sugar and cream or savory as a side dish, usually topped with tamatiesous (a spicy/chunky tomato sauce). Depending on the use and the cook I have seen just about every consistancy from souplike to little cakes. Usually served at a consistancy somewhere between porridge and crumbly. Very tasty and very South African. Akin to polenta.

Lekker!

[This message has been edited by FlyLots (edited 03-28-2003).]

[This message has been edited by FlyLots (edited 03-28-2003).]