Pap En Vleis
Aperçu
Pap en vleis is Afrikaans for porridge and meat, and the name describes the whole of it. Maize meal cooked to a smooth, firm mass, and grilled meat beside it. Two components, no sauce required, and a dish that the entire country recognises regardless of which language its household speaks. Its natural setting is outdoors and social. Pap en vleis is what comes off a braai and what is served at a shisanyama, the grill and gathering place where meat is bought, cooked over open fire and eaten on site. The dish exists in the same space as the fire and the people standing around it, and eating it indoors at a table is possible but slightly beside the point. Maize is the foundation of the South African diet, and pap is its most direct expression: nothing added, nothing disguised, judged entirely on texture. The meat is whatever the household or the grill has, and its variability is why the dish has stayed universal rather than becoming the property of any one community. A dish defined by two nouns leaves room for everyone's version.
Note de Patrimoine AFN
Maize reached southern Africa through Portuguese Atlantic trade from the 16th century and displaced sorghum and millet as the region's dominant grain, becoming the base of the stiff porridge known as pap in Afrikaans and by other names across the region's languages.
Ingrédients
Préparation
- 1
Bring the water and salt to a rapid boil in a medium saucepan. Add half the maize meal, reduce the heat to medium, cover and cook for 8 minutes.
- 2
Stir the mixture and add the remaining maize meal a little at a time.
- 3
Stir and beat the porridge against the sides of the saucepan with the back of a wooden spoon. This takes about 5 minutes.
- 4
Reduce the heat further, cover and cook for 10 to 15 minutes. Add the butter and mix. Remove from the heat and cool slightly.
- 5
Press two spoonfuls of pap into each cup of a greased muffin tray to form a basket shape. Set aside.
- 6
Marinate the beef strips in half the soy and teriyaki sauces for 10 minutes.
- 7
Heat the olive oil in a large frying pan and fry the onion, garlic and ginger for a minute. Add the marinated beef strips, season with pepper and stir fry for 3 minutes until browned and cooked through.
- 8
Add the remaining soy and teriyaki sauces, the sweet chilli sauce and the spring onion, and cook for 2 minutes.
- 9
Fill the pap baskets and serve immediately.
Notes de l’Africook
Notes personnelles de Laila Yetunde- Adding the maize meal in two stages and beating it against the side of the pot is what makes pap smooth. Tipping it all in at once gives lumps that will not come out.
- The pap is ready when it pulls cleanly away from the sides of the pot. That is the test South African cooks use, and it is more reliable than the clock.
- This version is a fusion treatment. A conventional pap en vleis is pap with meat grilled over coals, seasoned simply with salt and a braai spice blend, and served with a tomato and onion relish rather than an Asian glaze.
- Stiff pap for baskets needs less water than the softer breakfast version. If it will not hold a shape, cook it longer with the lid on rather than adding more meal.
Questions fréquentes
What kind of maize meal should I use for pap?
White maize meal, medium ground, is the South African standard and is sold as pap or mielie meal. Yellow maize meal gives a different colour and a slightly sweeter flavour and is less commonly used for this. Fine ground meal cooks faster but gives a pastier texture; coarse ground is used for a crumbly pap rather than a smooth one.
What is the difference between pap, phutu and krummelpap?
They are the same maize meal at different water ratios. Smooth stiff pap, the version here, uses the most water and is worked smooth. Krummelpap, also called phutu, uses much less water and is worked with a fork into loose crumbs. Soft porridge for breakfast uses the most water of all. The grain and the method are identical; the ratio decides the dish.
Is this an authentic pap en vleis recipe?
The pap is conventional. The meat in this version is treated with soy, teriyaki and sweet chilli, which is a modern fusion approach rather than the standard preparation. A conventional pap en vleis uses beef, chicken or boerewors grilled over coals with a simple salt and spice seasoning, and is served with chakalaka or a tomato and onion relish.
What is a shisanyama?
A shisanyama is a South African grill and gathering place, most commonly found in townships, where customers buy raw meat and have it cooked over open fire on the premises. The word comes from isiZulu and means burnt meat. It is a social institution as much as a food business, and pap en vleis is what it serves.
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That method of beating the maize meal against the side of the saucepan with wooden spoon almost broke my wrist sha! But the pap held its shape nicely in the muffin tray. The sweet chilli and teriyaki beef combo sweet o, though next time I will reduce the soy sauce a bit because the beef came out slightly too salty for me.
Is 15 minutes really enough for the maize meal to cook properly after adding the second batch? When I made it following the exact time, the pap still had that raw gritty texture on the tongue so I left it on low heat for another 10 minutes before adding the butter. The teriyaki stir fry part was good though.
Couldnt find proper white maize meal at my local store so I had to run to the African market off Southwest Freeway to grab coarse white cornmeal. Pressing the pap into the greased muffin tins to make baskets worked surprisingly well, they held the ginger and sweet chilli beef strips without falling apart.