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Pap & Gravy with Boerewors

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Mielie Pap & Gravy with Boerewors – Chef Melissa Mayo

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…

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Pap & Gravy with Boerewors

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE MIELIE PAP

  • 4 cups of water
  • 1 TBS coarse salt
  • 2 cups of mielie meal

FOR THE GRAVY

  • 4 TBS olive oil
  • 12 tspn chilli flakes
  • 1 TBS coriander
  • 28 oz/800 g –chopped and diced tomatoes
  • 3 cups of white onions – diced
  • 3 TBS tomato sauce/ketchup
  • 2 TBS Worcestershire Sauce
  • 1 TBS brown sugar
  • 1 cup of water
  • Coarse Salt & Black Pepper to taste

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

Instructions

FOR 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, Worcestershire sauce, sugar, and water.

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

FOR THE BOEREWORS
Heat the grill on high heat. Cook the boerewors 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 boerewors on a large platter or board. Serve alongside the mielie pap & gravy. Garnish with some green fresh herbs.

SERVES 4

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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