Creamy stiff maize porridge served with a rich, slow-simmered tomato and onion sauce — South Africa's most beloved comfort food and daily staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Bring salted water to a boil. Slowly whisk in maize meal in a steady stream to prevent lumps.
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2
Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes with a strong wooden spoon.
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3
Continue cooking until the pap is thick, pulls away from the sides of the pot, and holds its shape.
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4
For the sauce: heat oil and sauté onions until caramelized, about 10 minutes.
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5
Add tomatoes, tomato paste, sugar, paprika, salt, and pepper. Simmer 15 minutes until thick and rich.
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6
Serve a mound of pap with the tomato sauce ladled over the top.
Did You Know?
South Africans consume over 4 million tonnes of maize annually, and pap accounts for the majority of maize consumption in the country.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- saucepan
Garnishing
fresh tomato relish
Accompaniments
chakalaka, grilled meat
The Story Behind Pap en Sous
Maize was introduced to southern Africa by Portuguese traders in the 16th century and rapidly became the dominant staple crop. Pap replaced earlier grain porridges made from sorghum and millet, becoming the foundation of daily meals for millions. The tomato sauce pairing evolved with the arrival of tomatoes from the Americas.
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