Wors, pap en sous on the Braai/BigGreenEgg
Mielie meal is a staple food in much of Africa. Unlike European polenta, mielie meal is normally white in colour and quite coarse textured. It makes a delicious side dish or it can be the centre point of a meal. Pap (pronounced pup) means "porridge" in Afrikaans and the consistency can vary considerably from a smooth and quite loose porridge which needs to be eaten with a spoon (slap pap). Through to a stiff paste which can be broken off with the fingers to act as a scoop or spoon for stews and sauces (stywe – pronounced STAY-ver - pap), to a crumbly and dry texture a bit like couscous (krummel – pronounced CROO-mel - pap).
I’m going to be cooking the latter, as I once served up Slap Pap to my wife Jan, many years ago and she said that if I ever made her eat that again she would divorce me lol!!! The method and ingredients are the same but the ratio of pap and water differ depending on which type of pap you wish to end up with.
You can make the Boerewors and Sous(sauce) yourself from scratch. But why bother doing this when we sell what we think is some of the finest Boerewors in the country and a tin of All Gold Tomato & Onion which you can just add a few ingredients to, to lift the sous to something that you would be proud to make.
We are going to give away the main ingredients to make this meal to one lucky person this week, see details at the end.
SERVES 4-6: PREP: 10MINS: COOK TIME: 1HR
Ingredients for Krummel (braai) (stywe pap) Pap:
- 1/2 litre water
- 500g Braai Pap (Iwisa or Premier Braai or Maize pap)
- 1tsp salt
Method how to make Krummel (braai) (stywe pap) Pap:
- Preheat the Braai to 300°C (570°F).
- Bring the water to boiling point in a large, heavy-based saucepan or potjie pot.
- Add salt.
- Then slowly add the maize meal and stir briefly.
- Turn the heat down or move off to the side whichever you can do on your braai.
- Cover and simmer for 15 minutes.
- Using a large fork (such as a carving fork), stir it up until its crumbly and cover again with the lid.
- Simmer for a further 20 – 30 minute on a low heat until cooked.
- Set aside until you are ready to serve.
Ingredients for Sous(sauce):
- 1 x Tin All Gold Tomato & Onion (which we sell)
- 2 x Onions, halved and sliced
- 20g x Fresh chopped coriander
- Salt and Pepper to taste
How to make Sous:
- Preheat the Braai to 300°C (570°F).
- Place a knob of butter in a frying pan and sauté the onions for a few moments until soft.
- Empty the tin of Tomato & Onion sauce into the pan and stir.
- Bring to the boil and then simmer for 5mins.
- Remove from the heat until you’re ready to use, sprinkle the coriander into the sous just before serving.
All that’s left to do is now braai your Boerewors which you have already brought from us, we hope! You will need roughly 250g per person or one pack per South African, heehee.
Tips on what to do or not to do, when braaiing our boerewors:
- Never prick the skins of the wors as this just allows all the juice to drain from the sausage and you will end up with dry, tasteless wors.
- Always cook in a coil and cut after you have cooked it.
- Cook at a high temperature so that it crisps the skin and leaves the middle succulent.
- Cook on one side and then turn over and cook the other, hopefully you will not split the skins when turning as I did. If you do, blast it with some heat and eat before all that lekker juice spills out.
- Don’t over cook as we only make our boerewors from whole muscle fresh meat with no other additives other than spices. So our wors will not shrink or swell and split the skins whilst cooking.
- It’s best to eat your wors straight off the braai piping hot, absolutely lekker, even if I say so myself.
That’s just like I remember it back home in the old days, when I would return from school and it would be sitting on the table waiting from me, Lekker!
If you would like to try to cook this for yourselves then why not leave some feedback in the comments area below and one lucky reader will win 2 packs of Boerewors, pack of Braai Pap and a tin of All Gold tomato & Onion Sauce for themselves. Entries will close on the 12th July 2013, please check back to see if you were the lucky winner.