I’ts Saturday afternoon, Autumn is in the air yet we still had a lovely 21 degrees in Sunny South Africa today. We stay in much colder region as our fellow South Africans but it still feels very much like summer in mid day’s.
It’s only the cold breeze early mornings and late afternoon that reminds us that winter is around the corner.
Off course It’s rugby time and rugby time means Braai (BBQ) time. I was not in the mood for making any special salads so we decided plain old traditional “pap and sous” will do the trick.
Stywe pap Recipe (Stiff porridge Recipe)
Many traditional South African dishes include pap, such as smooth maize meal porridge, pap with a very thick consistency and a more dry crumbly pap.
Making pap is very similar to making polenta, sooner than later you don’t measure the water or the maize meal it comes as second nature, the same goes for the consistency. “Slap pap” (a smooth pap) is traditionally eaten as a breakfast porridge with melted butter with or without milk where as “Stywe pap” (stiff porridge) is mostly eaten with meats, stews and curries.
This dishes are mostly enjoyed by the black population and the Afrikaners, rather than those of English or Asian descent.
This is how to make a stiff porridge to go with your braai (BBQ). By adding less maize meal to the water your porridge will be smoother and by adding more maize meal you will be making “krummel pap” which resembles a crumbly consistency, this version is also very nice.
4 cups of water
1 tsp salt
3 cups mealie meal (maize meal)
In a pot cook your water until boiling point, add the salt and remove the pot from the hot plate. (This step is important, the porridge will splatter all over the place if you leave it on the hot plate and you will end up burning yourself.)
Add the maize meal little by little to the boiling water mixing it with a whisk or a fork, mixing it well after every addition to ensure no clumps form.
Reduce the heat of your plate to the lowest setting, return your pot to the plate. Cover with a lid and simmer for 30-40 minutes.
For the Tomato and Onion Relish
1 Onion sliced
1 glove of garlic crushed
1 punnet of button mushrooms sliced
4 tomatoes diced
2 tbs Apricot jam
1 tbs Tomato puree
Salt and pepper to taste
Olive Oil for frying
Fry onions and garlic in the olive oil until soft. Add the mushrooms and fry for another 2 minutes. Add the tomatoes stirring the mixture with a wooden spoon until the tomatoes are cooked. Add just enough water to form a sauce, add the apricot jam and tomato puree. Cook for a few minutes on low heat, Season with salt and pepper.
The lamb chops…mmmmm
Eating my Steak from the grid, Juicy and pink just the way I like it!
And this my friends is “Bliksem Wors” (Bliksem sausage)
* Bliksem – strike, hit, punch; also used as an expression of surprise/emphasis (rude). It derives from the Dutch word for “lightning”, and often occurs in conjunction with donner. Used as a curse in Afrikaans: Jou bliksem!’ (You bastard!) *
Why is it called Bliksem wors…..look closely, can you spot the chillies!!! Do I need to say more. In this case the butcher must have been high, the amount of chillies this man have added to this sausage is way beyond enjoyment.
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