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Wild Greens and Cheese Pap

Photo: Beatriz da Costa

BY The Editors

PUBLISHED October 23, 2024

The local name for this dish is pap. I have added a twist with wild spinach (morogo) and a local Ghanaian cheese called wagashi that I was introduced to through my travels. The cheese makes the dish creamier and earthier with a hint of tanginess. Serve in a big bowl with beef stew.

Corn is an affordable staple ingredient in South Africa. We grow it in the mountains of Kwazulu Natal, where everything—from the livestock to the crops—is sustainable. The rainy climate there is great for crops like corn. – The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa

 

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Wild Greens and Cheese Pap

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Makes 4 to 6 servings 1x

Time 45 minutes

Units Scale

Ingredients

  • Olive oil, for frying
  • 2 cups (3 1/2 oz/100 g) wild spinach greens (leaves) or collard greens (spring greens), finely shredded
  • 1 tablespoon granulated sugar
  • 3 cups (25 fl oz/750 ml) boiling water
  • 2 cups (8 oz/225 g) fine cornmeal (maize meal)
  • 1 cup (3 1/2 oz/100 g) grated wagashi cheese or Parmesan/Gouda cheese

Instructions

Heat a drizzle of oil in a large pot and sauté the greens for 5 minutes on high heat. Once the greens have sweated, reduce the heat to medium, and add the sugar to help retain the green color of the leaves.

Add the boiling water to the pot with the greens. Add half the cornmeal (maize meal) and cover. Reduce the heat to medium–low and let cook for 8–10 minutes. Resist the urge to stir.

Remove the lid, then stir vigorously for 1 minute, to incorporate any remaining cornmeal into the water. Repeatedly mash the pap against the side of the saucepan for about 2 minutes to get rid of any lumps.

Gradually add the remaining maize meal, stir vigorously, and mash again. Reduce the heat to the lowest setting and add the lid. Let the pap steam for another 10–15 minutes. Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir again. To finish, stir in the grated cheese. Serve hot.

– Adapted from The Contemporary African Kitchen by Alexander Smalls, with Nina Oduro. This recipe is from contributor Alfonso Videira.

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