Pap, Wors and Gravy
Pap, Wors and Gravy
Ingredients
For the Pap
- 2 cups pap, (maize meal)
- 4 cups water, plus extra for paste
For the Boerewors
- 1 pound boerewors, (sausage)
For the Gravy
- 2 tablespoons olive oil
- 1 onions, sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to form a slurry
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium-sized pot. While the water is heating, take a separate bowl and add about 1/2 cup of hot water. Gradually add 1 cup of pap (maize meal) to the hot water in the bowl, stirring continuously to form a smooth paste. This prevents lumps when added to the boiling water.
⏱️ 5 min
- 2
Once the water in the pot is boiling, carefully pour the pap paste into the boiling water. Stir the mixture vigorously to combine. Reduce the heat to low, cover the pot with a lid, and allow the pap to cook for 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pap should be thick and smooth.
⏱️ 25 min
- 3
While the pap is cooking, preheat your grill to medium-high heat. Place the boerewors (sausage) directly on the grill. Grill for 15-20 minutes, turning occasionally, until the boerewors is cooked through and nicely browned on all sides. The internal temperature should reach 160°F (71°C).
⏱️ 20 min
- 4
In a large pan, heat the olive oil over medium heat. Add the sliced onions and sauté for 5-7 minutes until they are softened and translucent.
⏱️ 7 min
- 5
Add the minced garlic to the pan with the onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 6
Stir in the sliced mushrooms and cook for 5-7 minutes, until they have softened and released their moisture.
⏱️ 7 min
- 7
Pour in the beef stock and bring the mixture to a simmer. Allow it to simmer for 5 minutes to let the flavors meld.
⏱️ 5 min
- 8
Whisk the cornstarch slurry into the simmering gravy. Continue to stir until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
⏱️ 3 min
- 9
To serve, plate a generous serving of the cooked pap. Place the grilled boerewors alongside the pap. Spoon the mushroom and onion gravy generously over both the pap and boerewors.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pap, Wors and Gravy
For the Pap
- 2 cups pap, (maize meal)
- 4 cups water, plus extra for paste
For the Boerewors
- 1 pound boerewors, (sausage)
For the Gravy
- 2 tablespoons olive oil
- 1 onions, sliced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef stock
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water to form a slurry
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium-sized pot. While the water is heating, take a separate bowl and add about 1/2 cup of hot water. Gradually add 1 cup of pap (maize meal) to the hot water in the bowl, stirring continuously to form a smooth paste. This prevents lumps when added to the boiling water.
⏱️ 5 min - 2
Once the water in the pot is boiling, carefully pour the pap paste into the boiling water. Stir the mixture vigorously to combine. Reduce the heat to low, cover the pot with a lid, and allow the pap to cook for 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pap should be thick and smooth.
⏱️ 25 min - 3
While the pap is cooking, preheat your grill to medium-high heat. Place the boerewors (sausage) directly on the grill. Grill for 15-20 minutes, turning occasionally, until the boerewors is cooked through and nicely browned on all sides. The internal temperature should reach 160°F (71°C).
⏱️ 20 min - 4
In a large pan, heat the olive oil over medium heat. Add the sliced onions and sauté for 5-7 minutes until they are softened and translucent.
⏱️ 7 min - 5
Add the minced garlic to the pan with the onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 6
Stir in the sliced mushrooms and cook for 5-7 minutes, until they have softened and released their moisture.
⏱️ 7 min - 7
Pour in the beef stock and bring the mixture to a simmer. Allow it to simmer for 5 minutes to let the flavors meld.
⏱️ 5 min - 8
Whisk the cornstarch slurry into the simmering gravy. Continue to stir until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
⏱️ 3 min - 9
To serve, plate a generous serving of the cooked pap. Place the grilled boerewors alongside the pap. Spoon the mushroom and onion gravy generously over both the pap and boerewors.
⏱️ 2 min