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PAP & GRAVY WITH BOEREWORS

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DELICIOUS

Description

Mielie Meal is a staple food in South Africa. It is white in color and it’s very similar to polenta. It’s used to make pap (pronounced pup), which is served at all South African braais (barbeques) with onion and tomato gravy.

You can make the mielie pap stiff (Stywe pap pronounced STAYver) or cook it the way my dad loved it, dry and crumbly (Krummerl pap pronounced CROOmel). Mielie Pap is best enjoyed with your hands, using the pap as a spoon to scoop up the sauce.

I’m serving it with boerewors, a traditional Dutch sausage. It’s made from coarsely minced beef and spiced with toasted coriander seed, black pepper, nutmeg, cloves and allspice. You can serve it with chicken or turkey sausages, steak and chops if you prefer.

A huge big thanks you to my friends at “A Taste of Africa" for the Iwisa Mielie Pap and to “The European Deluxe Sausage Kitchen” for the borewors.

Dit is so lekker (translation.. it is so yummy) Xxx Chef MM

Mielie Pap & Gravy with Boerewors

US (Imperial)

Print Ingredients

FOR THE MIELIE PAP
4 cups of water
1 TBS coarse salt
2 cups of mielie meal

FOR THE GRAVY
4 TBS olive oil
1 -2 tspn chilli flakes
1 TBS coriander
28 oz –chopped and diced tomatoes
3 cups of white onions – diced
3 TBS tomato sauce/ketchup
2 TBS Woestershire Sauce
1 TBS brown sugar
1 cup of water
Coarse Salt & Black Pepper to taste

FOR THE BOEREWORS
2 pounds of Boerewors or similar sausage (preferably in a loop)

InstructionsFOR THE MIELIE PAP
Bring water and salt to a boil in a large heavy saucepan. Add the mielie meal and mix together well with a wooden spoon. (The consistency you get the pap will not change with cooking. So make sure it is the texture you want it at this stage.)

Reduce the heat to medium/low. Cover securely with a lid and simmer. Open the pot and stir occasionally during the cooking and reseal. Cook for 30 minutes

FOR THE GRAVY
Heat the oil in a sauté pan on medium heat. Cook the onions with the chilli flakes and coriander until golden brown (8 minutes). Add the tomatoes, ketchup, woestershire sauce, sugar and water.

Cook for 30 minutes till sauce thickens and water evaporates. Season with salt and pepper to taste.

FOR THE BOEREWORS
Heat the grill on high heat. Cook the borewors for 5 minutes. Flip and cook for another 5 minutes. (Do not prick the sausage while cooking. You don’t want to lose all the juice).

Remove from the grill and let it rest for 5 minutes.

TO SERVE
Place the borewors on a large platter or board. Serve alongside the mielie pap & gravy. Garnish with some green fresh herbs.

SERVES 4

EU (Metric)

Print Ingredients

FOR THE MIELIE PAP
4 cups of water
1 TBS coarse salt
2 cups of mielie meal

FOR THE GRAVY
4 TBS olive oil
1 -2 tspn chilli flakes
1 TBS coriander
800g –chopped and diced tomatoes
3 cups of white onions – diced
3 TBS tomato sauce/ketchup
2 TBS Woestershire Sauce
1 TBS brown sugar
1 cup of water
Coarse Salt & Black Pepper to taste

FOR THE BOEREWORS
1 Kg pounds of Boerewors or similar sausage (preferably in a loop)

InstructionsFOR THE MIELIE PAP
Bring water and salt to a boil in a large heavy saucepan. Add the mielie meal and mix together well with a wooden spoon. (The consistency you get the pap will not change with cooking. So make sure it is the texture you want it at this stage.)

Reduce the heat to medium/low. Cover securely with a lid and simmer. Open the pot and stir occasionally during the cooking and reseal. Cook for 30 minutes

FOR THE GRAVY
Heat the oil in a sauté pan on medium heat. Cook the onions with the chilli flakes and coriander until golden brown (8 minutes). Add the tomatoes, ketchup, woestershire sauce, sugar and water.

Cook for 30 minutes till sauce thickens and water evaporates. Season with salt and pepper to taste.

FOR THE BOEREWORS
Heat the grill on high heat. Cook the borewors for 5 minutes. Flip and cook for another 5 minutes. (Do not prick the sausage while cooking. You don’t want to lose all the juice).

Remove from the grill and let it rest for 5 minutes.

TO SERVE
Place the borewors on a large platter or board. Serve alongside the mielie pap & gravy. Garnish with some green fresh herbs.
SERVES 4

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