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Braai Fit For A King – With a putu pap recipe

As a South African, I feel every man should know how to get a great Braai going, from starting the fire to creating great African meals.

As we all know a great braai comes from how you pack your coals, we all have a personal preference, Charcoal, Briquettes, or Wood.
I am not a follower of gas braai’s the meat is just not the same, so I am a briquettes man, I always try and create 2 or so great pyramids and light the fire lighter at the bottom which works for me giving me a great roaring fire.

The one thing that I find at many braai’s is people are just not patient enough trying to rush the fire, DON’T. Enjoy a cold one and talk as much shit as possible and let the fire reach the right temperature this is crucial.
I would say once it is glowing orange and you can hold your hand over the coals for about 2-3 seconds your fire is ready.

One thing that I like to do before I start to put the meat on is cut an onion in half and rub it all over the wire gauze, to clean it and give the meat a bit of flavour.
Once that is done go ahead get that meat on there, constantly turning over the meat so that one side doesn’t get more heat than the other is vital.

Something that I think every Braai needs and every South African should know is how to make Pap, so I have got it step by step how to make Putu Pap also known as Krummelpap.

4 generous portions


• 2½ cups (600 ml) boiling water
• 1 teaspoon (5 ml) salt
• 2½ cups (400 gram) Maize Meal
• A knob of butter


1. Pour boiling water and salt into a pot with a thick base and a lid. Bring to boil.
2. Add the maize meal to the boiling water.
3. Close the lid, without stirring.
4. Reduce heat. Simmer gently for 5 minutes.
5. Taste the mix – that is the raw taste (dumbbass you don’t eat it raw)
6. Remove lid and stir well with a wooden spoon or a large kitchen fork.
7. Replace lid, reduce heat and steam for about half an hour, but be careful not to burn it.
8. Fluff with a fork or wooden spoon a few times during cooking.
9. Enjoy with homemade tomato sauce as side dish.


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6 thoughts on “Braai Fit For A King – With a putu pap recipe

  1. Vincent Mancini

    Pap and the Italian “polenta” is the same. I have learned that if the corn meal is place in the water when the water is cold and then bring it to a boil string, it doesn’t get lumpy or stick. Stiring when making polenta to be soomth and silky needs to be stirred and kept at a low simmer.

  2. Yes Mate I agree with your sentiments regarding the fuel for the fire the Putu pap etc,just a thought once your pap is cooked I add a tin of sweet corn which has been drained of much liquid as possible, and man that enhances the taste.

  3. Joop de Vos

    As me, being a dutchman, you may think we cannot braai because we have not your braaihout.
    so, we have to use charcoal or gas.
    Since 1989 we visited SA every year, having a big bunch of relatives in SA. Western Cape.
    and also having very good friends in Joburg!
    Once I did a 4 night braaicourse at the pick’npay headquarters at Claremont/CT.
    And yes, we are different in braaing.
    Using a South African made gasbraai, Stingray Gas!
    Even cooking potjiekos!!! on it.
    My problem is not the braaing, it is the availablity of the meat and fish too.
    but I dare to say, that my braai is as good as from a real Afrikaner!
    Looking forward to your comments.
    Joop (without an URL)

  4. Matt

    When do I add the butter?

    1. Savage

      Regtig Matt?

      Most likely when it is done cooking ….

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