My Very Own Pap

I made my own Wors li Pap today (pronounced Vors li pop, by everyone I've talked to). Wors (sausage) is the only meat we can get at our local grocery that you don't have to bone before cooking (at least the way I like to cook). I had been using Wors like I would use sausage at home but tonight I thought I would try to make it how the locals do, it's pretty straight forward, you just saute it, the pap was another story. Pap, like many staples, requires a certain process and finesse to get right. You can do it differently however it'll probably taste like crap. Think undercooked rice or over cooked Pasta. I consulted Godfrey before starting.
The ingredients are water and maze meal.

1. Add a portion of water to your pot and put it on the heat. (the more water you put in the more meal you'll have to add. I filled the pot about a third of the way.)
   
2. Warm the water. (I don't know how warm, just make sure it's warm)
   
3. add enough meal so that the water takes on the consistency of a thin porridge. 
   
4. Mix thoroughly and allow it to boil. (usually should take about 5 minutes)
   
5. Once the mixture is boiling add more meal and stir continuously until your spoon will stand in the substance. 
   
6. Turn heat down to the lowest setting and leave it sit for a bit. 
   
7. It's ready to serve.
   

Pap is almost completely flavorless. So make sure you've sautéed your Wors in some kind of tasty sauce. I used tomato chutney and onions because that's what we have. It came out pretty well.