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Putupap (South African Mealie Pap)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.4375
Energy (kCal)1189.6
Carbohydrates (g)238.443
Total fats (g)18.1495
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the water, salt and butter in a heavy-based saucepan. | 2. Slowly add the cornmeal, so that it forms a mound surrounded by boiling water. Do not stir. Turn off the heat, cover and leave for 15 minutes. | 3. Remove the lid and stir with a cutting motion to mix. | 4. Using a fork, transfer the porridge to an ovenproof dish, so that it is loose and crumbly. | 5. Cover with a lid and bake at 250 F for an hour. | 6. Mix occasionally with a fork. If the pap (porridge is very moist, remove the lid so that it can dry out slightly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 cups 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cornmeal 2 1/2 cups 1104.1 234.5145 24.766 10.9495

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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