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Prepare the liquid: Place your potjie or a heavy-based pot over moderate heat. Pour in the water, add the salt, and bring the liquid to a rolling boil.
Add the mealie meal: Pour the mealie meal directly into the center of the boiling water. Do not stir it yet. Let it sit in a pile.
The cutting technique: Use a wooden spoon to mix the mealie meal with the water. Instead of a circular stirring motion, use a cutting motion. Chop through the mixture to combine the water and meal without turning it into a dense paste.
Simmer and steam: Place a heavy lid on the pot. Allow the pap to simmer over low heat for about 20 minutes, or until fully cooked.
Maintain the texture: Lift the lid at short intervals to give the mixture a quick stir. This prevents the pap from scorching at the bottom and helps give it a remarkably light texture.
Finish with butter: Once cooked, gently stir in the butter for a smooth, rich finish.