Creamy Breakfast Mieliepap recipe (Maize meal porridge)
Creamy Breakfast Mieliepap recipe (Maize meal porridge)
This Creamy Breakfast Mieliepap recipe is flavored with cinnamon and cardamom and sweetened with berry compote and served with fresh berries and granola.
Equipment
Ingredients
- 75 grams creamy maize flour or fine white maize meal approximately 125ml or ½ cup
- 375 ml water approximately 1 1/2 cup
- 2 cm cinnamon stick
- 1 ml fine cardamom or 2 cardamom pods
- 1.25 ml of salt approximately 1/4 teaspoon
- 250 ml milk approximately 1 cup
- 15 ml butter approximately 1 tablespoon
- 125 ml Extra milk, for thinner consistency of fine white maize meal approximately 1/2 cup
Berry compote
- 15 ml sugar or honey approximately 1 tablespoon
- 85 grams blackberries approximately 125 ml or 1/2 cup
- 15 ml water approximately 1 tablespoon
Garnish
- 50 grams granola approximately 125 ml or 1/2 cup
- 85 grams strawberries, chopped approximately 125 ml or 1/2 cup
Instructions
- Place the maize flour or fine maize meal and water into a small saucepan. I prefer the Iwisa Creamy maize flour as it has a smoother finer consistency for porridge.
- Add the cinnamon stick and cardamom pods to the maize slurry.
- Turn on the heat to low and allow the water to come slowly to simmer.
- Stir occasionally to ensure that the it doesn't form one big clump and increase the heat after 5 minutes. (10 minutes if you are using the fine maize meal as it takes longer to cook than the maize flour)
- Add the salt.
- When the slurry begins to simmer vigorously whisk or stir continuously and add the butter and milk. If you like a thinner consistency, add an additional 125 ml of milk if you are using the fine maize meal.
- Be careful as the mixture may begin to splutter at this point.
- Cook the maize flour mixture for 8-10 minutes on low, stirring occasionally to prevent clumping. If using fine maize meal the cook for 15-20 minutes.
- While the porridge is simmering, start on the compote.
- Place the berries in a small sauce pan with the water and sugar and bring to the boil on medium high.
- Mash the berries to release the juice and cook on low until you see a syrup, about 7-10 minutes.
- Remove the saucepan from the stove top and remove the cinnamon and cardamom pods from the porridge.
- Spoon the porridge into two bowls and top with berry compote, fresh berries and granola and serve immediately.
Notes
- Any other berries may be substituted for blackberries and strawberries.
- You could also serve the porridge with poached seasonal fruits.
Nutrition
Serving: 0gCalories: 486kcalCarbohydrates: 67gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 39mgSodium: 380mgPotassium: 617mgFiber: 7gSugar: 25gVitamin A: 675IUVitamin C: 34mgCalcium: 290mgIron: 2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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