People argue about pap more than almost any other food in our house. Here is how I make all three kinds, and when I use each one.
Soft pap
One cup of maize meal to four cups of water. Whisk the meal into cold water first so it does not lump, then bring it to the boil and cook gently for twenty minutes, stirring often. Good for breakfast with milk and sugar.
Stiff pap
One cup of maize meal to two cups of boiling salted water. Pour the meal into the middle, leave it for a minute, then stir hard with a wooden spoon. Cover and steam on low for twenty minutes. This is the one for stews and chakalaka.
Fried the next day
Press leftover stiff pap into a dish, chill it overnight, then cut it into slices and fry them in a little butter until crisp. Serve with eggs.