PAP AND BREAD FOR BANK ANGLING
| Mealie Pap |
| Ingredients |
| 3 Cups maize meal |
| 2 Cups cake flour |
| 5 Cups water |
| 1 Tablespoon sugar |
| Method |
| Mix the maize meal and cake flour together. Add the sugar and water in a pot and bring it to boil. Lower the heat and add the maize meal mix while stirring. Cook on low heat until it's ready. |
| Tip |
| To add colour or flavour to your pap you can add essence or food colorants with the sugar. This pap is only for a one day angling session. |
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| Custard Pap |
| Ingredients |
| 3 Cups maize meal |
| 1 Cup cake flour |
| 1 Cup custard |
| 5 Cups water |
| 1 Tablespoon sugar |
| Method |
| Add the maize meal, flour and custard together in a bowl and stir. Add the sugar to the water in a pot and bring to boil. Adjust the heat to low and add the flour mixture to the boiling water while stirring. Cook further on low heat until done (about 20 to 30 minutes) while stirring frequently. Remove the pap from the pot and place on a open table cloth, spread it in order to let it cool down. After cooling, press the pap back together and knead with hands. |
| Tip |
| To get a bright yellow colour you can add tartrazine or egg yolk powder with the sugar when added to the water. |
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| Caramel Bread |
| Ingredients |
| ½ White bread (without crusts) |
| 2 x 30ml bottles Moir's caramel essence |
| 2 Teaspoons egg yolk powder |
| Method |
| Grate the white bread in a bowl. Add the egg yolk powder and mix together. Add15ml caramel essence now and knead the bread until it has n stiff texture(a pap like texture). While kneading the bread more caramel essence can be added. After kneading it thoroughly it can be stored in a tightly closed container. |
| Tip |
| Can be stored in your tackle box and is still useable after n year, if it is getting hard on the top the container isn't sealed tightly enough. |
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| Almond Bread |
| Ingredients |
| ½ White bread (without crusts) |
| 2 x 30ml bottles Moir's almond essence |
| Method |
| Grate the white bread in a bowl. Add 15ml almond essence and knead the bread until it has n stiff texture(pap like texture). While kneading the bread more almond essence can be added. After kneading it thoroughly it can be stored in a tightly closed container. |
| Tip |
| Can be stored in your tackle box and is still useable after n year, if it is getting hard on the top the container isn't sealed tightly enough. |
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| Cinnamon Bread |
| Ingredients |
| ½ White bread (without crusts) |
| 2 x 30ml bottles Moir's cinnamon essence |
| Method |
| Grate the white bread in a bowl. Add 15ml cinnamon essence and knead the bread until it has n stiff texture(pap like texture). While kneading the bread more cinnamon can be added. After kneading it thoroughly it can be stored in a tightly closed container. |
| Tip |
| Can be stored in your tackle box and is still useable after n year, if it is getting hard on the top the container isn't sealed tightly enough. |
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| Banana Bread |
| Ingredients |
| ½ White bread (without crusts) |
| 2 x 30ml bottles Moir's banana essence |
| Method |
| Grate the white bread in a bowl. Add 15ml banana flavouring and knead the bread until it has n stiff texture(pap like texture). While kneading the bread more banana can be added. After kneading it thoroughly it can be stored in a tightly closed container. |
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| Custard Brown bread "pappie" |
| Ingredients |
| ½ Brown bread (without crusts) |
| 1 Cup lukewarm water |
| 1 Teaspoon egg yellow powder |
| 1 Tablespoon custard powder |
| 1 Tablespoon honey(or syrup) |
| 1 x 30ml bottles Moir's caramel essence |
| Method |
| Grate the white bread in a bowl. Add the honey,custard and egg yellow powder and mix together. Add 15ml caramel essence and knead bread with hands. While kneading more caramel essence can be added. If needed some of the lukewarm water can be added until the "pappie" has the right texture. |
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| Red Brown bread "pappie" |
| Ingredients |
| ½ Brown bread (without crusts) |
| 1 egg |
| 10ml cherry essence |
| 10ml "Red cloud" essence |
| 10ml Almond essence |
| 10ml Strawberry syrup(The one for ice cream) |
| 1 Teaspoon sugar |
| Method |
| Grate the white bread in a bowl. Add the egg yolk, sugar and the rest of the ingredients in a different bowl and mix together. Add a little bit of the liquid to the bread knead with hands. While kneading more of the liquid mix can be added. |
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| Brown bread "pappie" |
| Ingredients |
| ½ Brown bread (without crusts) |
| 2 eggs |
| Method |
| Grate the white bread in a bowl. Add the egg yolks and knead with hands. If needed wet hands while kneading until the "pappie" has the right texture. |
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| Jelly Pap |
| Ingredients |
| 1 Cup Maize meal |
| ½ Cup cake flour |
| ½ Cup strawberry flavour jelly |
| 1 Cup boiling water |
| 2 Tablespoons sugar |
| 1 Tablespoon vanilla essence |
| Method |
| Pour the water into a pot, add the sugar and vanilla essence. Mix the maize meal, cake flour and jelly in another bowl. Add the flour mixture to the water while stirring. Cook slowly for 10 to 15 minutes, while stirring slowly. Remove the pap from the pot and place on a open table cloth, spread it in order to let it cool down. After cooling, press the pap back together and knead with hands. |
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| Caramel Mealie Pap |
| Ingredients |
| 3 Cups Maize meal |
| 2 Cups cake flour |
| 5 Cups water |
| 1 x 30ml Moir's caramel essence |
| 2 Teaspoons egg yellow powder |
| 1 tablespoon brown sugar |
| Method |
| Mix the maize meal and cake flour together in a bowl. Add the sugar, egg yolk powder and caramel essence and water in a pot and bring to boil . Adjust the heat to low and add the flour mixture to the water while stirring. Cook slowly for 20 to 30 minutes, while stirring continuously. Remove the pap from the pot and place on a open table cloth, spread it in order to let it cool down. After cooling, press the pap back together and knead with hands. | Tip |
| To make the same "pappie" but with a different flavour the caramel essence can be replaced with a flavour of your choice. To give the "pappie" colour you can add a teaspoon of colouring powder of your choice with the water mixture before adding the flour mixture. |
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