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Down in South Africa, we’ve got this amazing dish called Pap & Sous. It’s super comforting and hearty, similar to grits or polenta, but with its own unique flair.
https://youtu.be/34F6oa5Ho5k?si=T0kCDjFfCeyi0sBM
Pap and Sous
Ingredients
Pap
- 2 cups maize meal
- 750 grm cold water
- 250 grm milk
- Salt to tase
- 100 grm butter
For sous / sauce
- 1 large red onion
- 3 ripe tomatoes
- 2 tbsp tomato paste
- 2 cloves garlic
- 1 red bid’s eyes chilli
- 1 red bell pepper
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 2 tsp smoked paprika
- 1 tbsp brown sugar
- 30 grm malt vinegar
- 50 grm butter
- 250 grm water
- Oil for frying
Instructions
For Pap
- Pour cold in deep pot. Season water with 2-3 pinches of sea salt.
- Add 2 cups of Millie meal (maize meal).
- On medium heat bring your maize slowly to a simmer.
- Cook till it starts thickening and comes together.
- Now add 250ml of cold milk.
- Carry on cooking on medium heat stirring regularly till it thickens again and becomes almost stiff (like a thick mash potato consistency).
- Take off heat, cover and set aside.
For sauce: (Tomato Gravy)
- Small dice the onion and pepper.
- Chop the garlic and chilli.
- Dice the tomato and set aside.
- In a medium high pan add a good amount of vegetable or your preferred neutral oil.
- Add the onion, pepper, chilli and garlic to the pan - cook till soft and translucent.
- Season well with 2-3 pinches of sea salt.
- Add oregano and paprika and cook for 30 seconds.
- Add tomato paste and brown sugar and cook till it just start catching.
- Deglaze pan with the vinegar and stir.
- Add fresh tomatoes and cook till tomatoes just start falling apart.
- Pour in 250ml of water and cook on medium heat till sauce thickens again (6-8minutes).
- Turn the heat down low and stir in 50g of cold butter.
- Taste and adjust seasoning (salt) if needed.
- Bring a portion of pap back to medium heat.
- Add butter and work the pap till it is smooth and creamy but still thick.
- Serve dollop of pap with your tomato gravy and enjoy just as it is or you can serve it alongside some grilled meats (braai) and/or sausages.
Notes
“DO NOT BE TO ALARMED IF THE BOTTOM OF THE PAN CATCHES A BIT. A LITTLE BIT OF BEARNT BOTTOM ADDS TO THE UNIQUE FLAVOUR OF THE FINISHED PAP”
Tried this recipe?Let us know how it was!
