Stamp Mealies

Place the dried maize kernels in a sturdy wooden mortar and pound them with a pestle until they are cracked and broken into coarse, irregular pieces. Work in batches if necessary to ensure even stamping.

Transfer the stamped mealies to a large bowl and cover with cold water, swirling to loosen any husks or fine debris. Pour off the floating husks and drain the water, repeating this rinsing process two or three times until the water runs relatively clear.

Place the rinsed stamp mealies in a large, heavy-bottomed pot and cover generously with cold water, using roughly three to four times the volume of water to mealies. Bring the pot to a rolling boil over high heat.

Once boiling, reduce the heat to low, cover the pot with a lid, and allow the mealies to simmer gently, stirring occasionally to prevent sticking to the bottom of the pot.

Check the water level periodically and add more hot water as needed to keep the mealies submerged, continuing to cook until the kernels have softened and swelled considerably.

Season generously with salt, stir well to incorporate, and taste to adjust the seasoning. Continue cooking until the mealies are completely tender and have reached a thick, porridge-like consistency.

Remove the pot from the heat and allow the stamp mealies to rest, covered, for five minutes so the texture can settle before serving.