Recipe
Pap & Boerewors
Soft maize pap with juicy boerewors and a rich tomato, onion and paprika gravy, served as a generous South African family supper with every plate balanced between creamy porridge, sausage and sauce.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Put the boerewors under a medium-hot grill or in a frying pan and cook for 15–18 minutes, turning, until browned and cooked through.
For the pap, bring the water and half the salt to a simmer. Whisk in the maize meal, cover and cook on low for 15 minutes, stirring twice. Stir in the butter.
Meanwhile, heat the oil and cook the onion for 6 minutes. Add garlic and paprika for 1 minute, then stir in tomatoes, purée, stock and remaining salt. Simmer for 12 minutes.
Slice the boerewors into portions and serve with pap and gravy.
Notes
Do not prick the sausage, as this lets the juices escape.
Use coarse maize meal for a more traditional texture and stir the pap thoroughly as it cooks.
About this recipe
Pap and boerewors brings together soft, buttery maize porridge, juicy browned sausage and a spoonable tomato-and-onion gravy. The gentle porridge balances the smoky sausage, while paprika, garlic and stock give the sauce a savoury depth.
Cook the maize meal slowly so it turns smooth and creamy, and simmer the gravy until the tomatoes have thickened around the softened onion. Slice the boerewors before serving so every plate gets sausage, pap and plenty of sauce. This is a relaxed one-pan supper with a filling texture and straightforward preparation for busy weeknights.
