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Boerewors, Pap en Sous
Traditional Braai Recipes to get your mouth watering
Lastest Update 29 May 2017
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:
- Mielie pap
- One apple
- One onion
- Two cloves garlic
- One tomato
- One tablespoon sugar
- One can of tomato relish
- Tomato sauce
- Soya sauce.
Cook your wors over a slowish fire until brown all the way through. Now for the Pap; Add three 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 60 minutes stirring and adding more water every 10 minutes.
Now for the sauce; grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil. Add a tablespoon of sugar, tomato sauce, two tablespoons soya sauce to the mixture. Then add the tomato relish. Flavour with salt and pepper. You'll need to cook until the onion is ready (brown) and when you have a thick sauce.
The most important part - how to serve; place pap on plate, add a chunk of boerewors and top with sauce.
All about the boerie and the tech at Boerewors King.
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