How to make it

  • Pap (porridge):
  • ============
  • Boil water in black pot (Normal pot will also do) On fire or stove.
  • Add about a teaspoon salt in the water.
  • The quantity of water depends on the number of people to be fed and the consistency of the mixture. The more water and less polenta, the more watery the porridge and vice versa. I prefer a firm mixture.
  • After boiling, take the pot off the heat.
  • Use a big spoon (wooden works best) to stir while slowly putting some polenta in the water.
  • One can easily judge the consistency while stirring. Rather start with less polenta and add. At this point you cannot add more water.
  • If you are happy with the "feeling" of the mixture, cover and simmer on a very low heat for at least 30-40 minutes.
  • Sjeba (Sauce):
  • ===========
  • Heat some olive oil in a pan
  • Add the onion and garlic and fry until transparent.
  • Add a tin of onion & tomato mix
  • Add some dry white wine
  • Add black pepper, salt and chillie or chillie sauce
  • Stir, cover and leave for about 10 minutes on low heat.
  • Taste and add more spices/salt/wine as required.
  • Place a serving of pap on a plate and cover with sjeba.
  • Serve with steak, grilled sausage (boerwors), pork /lamb chops etc
  • Best eaten with your clean hands, but utensils will do!!!!!
  • Yummies!!!!! but an acquired taste!

Reviews & Comments 5

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  • leonora5 16 years ago
    A great favourite!
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  • capedread 17 years ago
    oh my brings back memories of pap n vors or train wreck as we used to call it ha ha

    how come it's not in your "proudly South African" group?
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  • cabincrazyone 17 years ago
    I'd like to try this! White cornmeal is the same thing in the U.S. if I'm not mistaken. Marked and printed out. Thanks.
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    " It was excellent "
    mystic_river1 ate it and said...
    Wonderful thank you! Joymarie
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    " It was excellent "
    liezel ate it and said...
    Nothing nicer than this!!
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