Contact us: [email protected]
Home of your favorite recipes
Pap 1

“Discover the soul-warming comfort of South Africa’s beloved staple, pap, as we dive into the art of cooking it to perfection with a touch of Rama. Get ready to embark on a culinary journey that will transport you to the heart of traditional South African cuisine. In this guide, we’ll unravel the secrets to achieving a fluffy and delicious pap, perfectly paired with the rich and creamy goodness of Rama. So, grab your apron, embrace the aroma of nostalgia, and let’s delve into the simple yet delightful process of creating a mouthwatering pap dish that will leave you craving for more!”

download 7

How to cook pap with rama

Pap with Rama refers to a popular South African dish made from pap (also known as mielie meal or maize meal) that is served with Rama, a brand of margarine widely used in South Africa. Pap is a porridge-like dish made from ground maize or cornmeal, and it holds a significant place in South African cuisine.
To prepare pap with Rama, you would typically follow these steps:
1. Boil water: Start by bringing a pot of water to a boil. The amount of water will depend on the quantity of pap you want to make.
2. Add pap: Slowly pour the pap (maize meal) into the boiling water while stirring continuously to prevent lumps from forming. The ratio of water to pap can vary, but a common proportion is about 4 cups of water to 1 cup of maize meal.
3. Cook the pap: Reduce the heat to low and let the pap simmer for about 30-40 minutes, stirring occasionally. The maize meal will absorb the water and thicken into a smooth and thick consistency.
4. Add Rama: Once the pap reaches the desired consistency, remove it from the heat. While the pap is still hot, add a generous amount of Rama margarine to the pot and stir it in. The margarine will melt and mix with the pap, enhancing its flavor and adding a creamy richness.
5. Serve and enjoy: Transfer the pap with Rama to a serving dish or individual plates. It is often served as a side dish alongside meat, stews, or vegetables in South African cuisine.
Pap with Rama is a comforting and filling dish that is commonly enjoyed across South Africa. The combination of the fluffy maize meal and the creamy Rama margarine creates a satisfying and flavorful experience.
No ratings yet
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine South African


  • 2 cups maize meal (white or yellow)

  • 4 cups water
  • 1 teaspoon salt (optional)

  • Rama margarine (to taste)


  • In a large pot, bring 4 cups of water to a boil.
  • In a separate bowl, mix the maize meal with a small amount of water to form a smooth, lump-free paste.
  • Slowly pour the maize meal mixture into the boiling water while stirring continuously. This helps to prevent lumps from forming.
  • Reduce the heat to low and cover the pot. Allow the pap to simmer for about 30-40 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  • After the cooking time, remove the pot from the heat. The pap should have thickened to a smooth, porridge-like consistency.
  • If desired, add salt to taste and stir well.
  • While the pap is still hot, add a generous amount of Rama margarine to the pot and stir it in. The margarine will melt and mix with the pap, enhancing its flavor and adding a creamy richness.
  • Serve the pap with Rama hot as a side dish alongside your favorite meat, stew, or vegetables. It can also be enjoyed on its own.



Note: The quantities provided in this recipe are adjustable based on the desired serving size. You can increase or decrease the amount of maize meal and water while maintaining the same proportions.
Remember to adjust the amount of Rama margarine according to personal taste preferences. Some prefer a lighter touch of margarine, while others enjoy a richer and creamier pap.
Enjoy your homemade pap with Rama, and savor the comforting flavors of this traditional South African dish!
When cooking pap with Rama, here are four important things to note:
1. Consistency: The consistency of the pap is crucial. Aim for a smooth and creamy texture that holds its shape but is still soft. Adjust the amount of water and cooking time accordingly to achieve the desired consistency.
2. Stirring: Stirring is essential throughout the cooking process to prevent lumps from forming and to ensure even cooking. Stir frequently, especially when adding the maize meal to the boiling water and while simmering.
3. Salt: Adding salt is optional but can enhance the flavor of the pap. Taste and adjust the amount of salt according to your preference. Remember that Rama margarine may already contain some salt, so consider that when deciding how much salt to add.
4. Rama Margarine: The quantity of Rama margarine can vary depending on personal taste. Start with a small amount and gradually add more, tasting as you go. Stir the Rama into the pap while it is still hot, allowing it to melt and distribute evenly. Adjust the amount of margarine to achieve the desired level of creaminess and flavor.
By keeping these four points in mind, you can create a delicious and creamy pap with Rama that will be enjoyed as a comforting and versatile staple in South African cuisine.


Serving: 100g
Keyword Pap with rama
Tried this recipe?Let us know how it was!
Leave a Comment

Close Bitnami banner