Mielie pap and boerewors are staples in the South African diet.
So I decided to create this super fun appetizer to bring the flavors of Africa home.
These bite-sized “Pap & Wors Skewers” are the perfect Hors d’oeuvre.
So delicious and yummy and easy to pass around if you are looking for finger food to serve.
For those unfamiliar with Mielie Pap, it’s a white maze meal and it’s similar to polenta. Boerewors is a traditional Dutch sausage. It’s made from coarsely minced beef and spiced with toasted coriander seed, black pepper, nutmeg, cloves, and allspice.
I’m including the youtube video where I show you how to make pap, boerewors, and gravy. The only difference is that in this recipe, we will skewer the pap & boerewors onto bamboo and serve it alongside the gravy.
So quick & easy and simply brilliant.
Your guest will go crazy for these.
xxx Chef MM
Pap & Wors Skewers
Ingredients
FOR THE MIELIE PAP
- 4 cups of water
- 1 TBS coarse salt
- 2 cups of mielie meal
FOR THE GRAVY
- 4 TBS olive oil
- 1 –2 tspn chilli flakes
- 1 TBS coriander
- 28 oz /800g –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)
TO ASSEMBLE
- 20 to 30 mini-sized bamboo skewers
- Garnish with some fresh green herbs
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 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 ASSEMBLE
Place a 2cm piece of boerewors onto an individual bamboo skewer. Add a similar-sized piece of pap. Repeat until all the boerewors and pap is used. Lay the skewers on a large flat serving platter. Spoon the onion and tomato gravy into a bowl and garnish the platter with some fresh herbs.
MAKES 20
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