Pap and tomato-onion gravy is a dependable South African favourite. Soft maize meal carries the savoury sauce beautifully and makes an affordable base for grilled meat, chicken or beans.
Serves: 6 Difficulty: Easy
Total time: 45 minutes Estimated cost: R45–R60 total; R8–R10 per serving
Prices are estimates and vary by shop, brand and area in South Africa.
Ingredients
- 6 cups water
- 1 tsp salt
- 2½ cups maize meal
- 1 tbsp oil
- 2 onions, sliced
- 1 green pepper, sliced
- 2 garlic cloves
- 1 x 410 g tin tomatoes
- 2 tbsp tomato paste
- 1 tsp mixed herbs
- Salt and pepper
Method
- Bring 5 cups of water and the salt to the boil.
- Mix the maize meal with the remaining cold water.
- Whisk into the boiling water and cook on low for 30–35 minutes.
- Cook the onion and pepper in oil until soft.
- Add garlic, tomatoes, tomato paste and herbs; simmer for 15 minutes.
- Season and spoon the gravy over the hot pap.
Smooth pap without lumps
Use a 250 ml measuring cup. The maize meal may form a thick paste with the cold water; add it gradually to the boiling water while whisking. Once it thickens, change to a sturdy wooden spoon. Cook over the lowest heat, partly covered, stirring from the bottom regularly. Be careful of hot splashes.
Choosing the consistency
This ratio gives a firm spoonable pap, not dry, crumbly putu. If the pap becomes too stiff before the maize meal is cooked, stir in boiling water a little at a time. Taste for a smooth cooked texture; a gritty taste means it needs more gentle cooking.
Gravy and leftovers
Crush the garlic before adding it. Simmer the gravy uncovered until it coats a spoon; watery tomatoes may take longer. Keep pap and gravy separate when storing. Refrigerate promptly for up to three days and reheat with a splash of water until steaming hot throughout. Cold firm pap can also be sliced and pan-fried until hot in the centre.