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A Taste of Southern Africa

Passport & Plate - Pap, Beer and Boerie Stew

South Africa | Friday, 28 February 2014 | 5 photos


Ingredients

- 2 Cup Mielie Meal (Pap)
- 500g Boerewors (South African Sausage) or Pork Bangers or Stewing Meat (beef)
- 1 Castle Milk Stout 330ml (or any dark beer like a Guinness)
- 1 Onion
- 1 can 400g whole peeled Tomatoes
- 1 can Tomato Baked Beans
- 2 Tablespoons Curry Powder (the cape malay one I use has coriander seeds, roasted garlic, Turmeric, Cumin, bay leaves, chili and some sugar) but any will do
- 1 teaspoon Smoked Paprika
- Salt to taste
- 2 garlic cloves (chopped)
- Chilli Flakes
- 2 Tablespoons Beef Stock powder or half a cube
- 2 Sweet Corn Cobs
- Mozambique Peri-peri (I make my own but any hot sauce will do)

How to prepare this recipe

This recipe is a combination of Zimabawe, Mozambique and South Africa. Zimbabwe is the inspiration for the dish from my story, Mozambique is where I learnt how to make my Peri-Peri which I use on the Corn and its my South African edge which brings it all together with the traditional SA sausage, boerewors.

First you need to make the Pap, the starch of the dish.
- In a large pot you need to bring 3 cups of water to the boil.
- Add 1 Cup of Maize Meal and put the lid on
- Reduce the heat to medium and leave for 8 minutes (Don't stir during this time)
- After this time, lift the lid and using a strong wooden spoon stir forcefully for a minute and furthermore for an additional two minutes to get rid of lumps
- Slowly add another cup of maize meal and stir forcefully to incorporate it
- Reduce heat to low and let it steam for 10 minutes
- Texture should be sticky but not too dry (add water and mix again if needed)

Boerewors Stew
- Chop and fry the onions in some oil on a medium heat
- Add the smoked Paprika and Curry Powder
- Cook until onions are sweating and curry smell is released
- Brown the Boerewors in the pan
- Then add Garlic, Chilli flakes, Tomatoes
- Add Bottle of Milk Stout (leave a sip for yourself :)
- Add stock powder and stir
- Leave to cook out for 5 minutes
- Add can of baked beans and allow to cook out for another 5 minutes or until thick gravy consistency is reached

Miele
- Put in Microwave on high for 5 minutes
- Apply butter, salt or Peri-Peri

Dish up pap onto plate and very generously apply sauce. You need a lot for the pap!

The story behind this recipe

We had just been river rafting the great Zambezi River that divides Zimbabwe and Zambia. The sun shone down on us as we walked towards the river, the cold, fast flowing river looked a treat in this humid, sun beating climate. The water was flowing fast. We watched as the other groups fought through the first rapid to the promised land. Our turn came and we were out, paddling for our lives. Our boat flipped with such force and vigour that we were all catapulted out, tossed into the mighty Zambezi.

I was left floating, alone, the water swirling around me. The darkness engulfed me and panic set in. I had no idea where the surface was and I knew if I didn't get up quick my lungs would take in water. My instincts couldn't be trusted and without my life jacket, in that vortex with the Zambezi crocodiles I would have remained.

When I popped out of the water it felt like I had found God, I came up near one of the other boats down the river, our group scattered across the width of the river. A pair of hands lifted my drained body onto the boat, I was breathing in deep. For the first time I knew what it would be like to die.
The next day we left for the city. Bulawayo. The roads are so badly spotted with potholes that only a drunk driver would ever attempt to drive in a straight line. To drive in Zim, you need to weave. We arrived in the city centre. Hungry after a long drive. We walked into a joint only the locals go. It was dingy, it was dark, it was hot. The smell of goat stew and sweat permeated my senses. The food came out quick. Huge cauldrons of Pap, Sous and Stew must have been brewing behind the counter.
We sat down at the plastic green chairs around a table shared by all the locals. The aromas of the place were overwhelming, the stewed meat was soft, the Sous spicy, all adding flavour to the plain Pap which became a flavour haven as it absorbed all the juices. The tastes surrounded me and my senses were being attacked from all sides. It was good to be alive.

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