Boerewors, Pap en Sous

Traditional Braai Recipes to get your mouth watering

The Traditional South African braai is not just a way to fill your stomach on a lazy Sunday afternoon. It is so much more.

The braai is a South African past-time that has been past down from generation to generation.

Over the years families have cultivated their own recipes and these recipes have become braai time favourites.

This month we are bringing our favourite braai recipes and accompaniments to the great meat normally found at braais.

Boerewors, pap en sous is a truly traditional South African meal. Boerewors is a spicy all-meat sausage made traditionally with beef, some pork and very few fillers. South Africans enjoy their Boerewors with pap, a mielie based porridge, and a delicious home-made sauce.

Boerewors, pap en sous:

What you’ll need:

Boerewors, mielie pap, 1 apple, 1 onion, 2 cloves garlic, 1 tomato, 1 tablespoon sugar, 1 can of tomato relish, sugar, tomato sauce, and soya sauce.


Cook your wors over a slowish fire until brown all the way through.

Prepare the Pap:

Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water every 10 minutes. Serve with sauce.

Preparing the sauce:

Grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce to the mixture. Add tomato relish. Flavour with salt and pepper Cook until the onion is cooked and you have a thick sauce.

To serve:

Place pap on plate, add a chunk of boerewors and top with sauce.

For a multi-cultural braai experience try our English South African braai Recipe for Creamy Potato BakeRecipe for Roostebrood.

and our Afrikaans South African braai For more great South African traditions and updates on happenings in and around Cape Town be sure to subscribe to our free monthly Editor’s Picks NewsletterTwitter. and follow us on

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