South African

Pap en vleis

A South African plate of stiff maize meal pap served with smoky braaied boerewors and a rich tomato-onion sheba. It is hearty, familiar food, best eaten with the pap soaking up the spicy relish and meat juices.

Ingredients

• White maize meal1 cup
• Water2 1/2 cups
• Fine salt1 tsp
• Butter1 tbsp
• Boerewors300 g
• Sunflower oil1 tbsp
• Onion, finely chopped1 medium
• Garlic, minced1 clove
• Fresh tomatoes, grated or finely chopped2 large
• Tomato paste1 tbsp
• Mild curry powder1 tsp
• Sugar1/2 tsp
• Black pepper1/4 tsp
• Fresh chilli, finely chopped1 small, optional

Method

1. Make a medium-hot wood or charcoal fire and let it burn down to steady coals for braaiing the boerewors.
2. For the pap, bring 2 1/2 cups water and 1/2 tsp salt to a boil in a heavy pot.
3. Pour the maize meal into the centre of the boiling water in a mound, cover the pot, and let it steam for 2 minutes without stirring.
4. Stir and mash the maize meal firmly with a wooden spoon or pap spaan until it forms a thick, crumbly pap.
5. Reduce the heat to very low, cover, and cook for 30 to 35 minutes, stirring and scraping the base every 10 minutes so the pap steams through evenly.
6. Stir the butter into the cooked pap, cover, and keep warm off the heat.
7. For the sheba, heat the sunflower oil in a small saucepan over medium heat and fry the onion with a pinch of salt until soft and lightly golden.
8. Add the garlic, curry powder, and chilli if using, and fry for 30 seconds until fragrant.
9. Add the tomatoes, tomato paste, sugar, black pepper, and the remaining salt, then simmer uncovered for 15 to 20 minutes until thick, glossy, and well reduced.
10. Place the boerewors coil on the braai grid over medium coals and cook for 12 to 15 minutes, turning gently with tongs until browned and cooked through without piercing the casing.
11. Spoon the stiff pap onto two plates, ladle the tomato-onion sheba alongside, and serve with the braaied boerewors on top or beside it.

Common questions