Entree: South Africa – South African Braai – Pap en Vleis (maize porridge with grilled sausage and tomato relish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) maize meal (coarse cornmeal)
- 4 cups (960 ml) water
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 1 lb (454 g) boerewors (traditional South African sausage) or 4 bone-in lamb chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil for grilling
- 1 tbsp (15 ml) vegetable oil for relish
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 green bell pepper, about 5 oz (140 g), chopped
- 2 cups (480 g) ripe tomatoes, chopped (or canned diced tomatoes)
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (2 g) smoked paprika
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 2 cups (240 g) maize meal (coarse cornmeal)
- 4 cups (960 ml) water
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 g) unsalted butter
- 1 lb (454 g) boerewors (traditional South African sausage) or 4 bone-in lamb chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil for grilling
- 1 tbsp (15 ml) vegetable oil for relish
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 1 green bell pepper, about 5 oz (140 g), chopped
- 2 cups (480 g) ripe tomatoes, chopped (or canned diced tomatoes)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (2 g) smoked paprika
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a medium saucepan, bring 4 cups (960 ml) water and 1 tsp (6 g) salt to a boil.
2. Gradually whisk in 2 cups (240 g) maize meal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and smooth, about 20–25 minutes for a firm pap. Stir in 2 tbsp (30 g) butter, adjust salt, and keep warm.
3. Preheat a grill or heavy skillet (braai) over medium-high heat. If using boerewors, coil into grill-ready lengths; if using lamb chops, season lightly with salt and pepper.
4. Brush the meat lightly with 2 tbsp (30 ml) vegetable oil and grill until browned and cooked through, turning to get even char — about 10–12 minutes for boerewors, 3–4 minutes per side for lamb chops depending on thickness. Remove and rest 5 minutes.
5. While the meat grills, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the sliced onion and cook until translucent, about 4 minutes. Add the chopped green pepper and cook 3 minutes more.
6. Stir in 2 cups (480 g) chopped tomatoes, 2 cloves (0.21 oz (6 g)) minced garlic, 1 tbsp (15 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (2 g) smoked paprika. Simmer gently until thickened, about 8–10 minutes. Season with salt and pepper to taste.
7. To serve, scoop firm pap onto plates, place slices or coils of grilled boerewors (or lamb chops) beside it, and spoon the hot tomato-onion relish over the meat or alongside. Serve immediately.

1. In a medium saucepan, bring 4 cups (960 ml) water and 1 tsp (6 g) salt to a boil.
2. Gradually whisk in 2 cups (240 g) maize meal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and smooth, about 20–25 minutes for a firm pap. Stir in 2 tbsp (30 g) butter, adjust salt, and keep warm.
3. Preheat a grill or heavy skillet (braai) over medium-high heat. If using boerewors, coil into grill-ready lengths; if using lamb chops, season lightly with salt and pepper.
4. Brush the meat lightly with 2 tbsp (30 ml) vegetable oil and grill until browned and cooked through, turning to get even char — about 10–12 minutes for boerewors, 3–4 minutes per side for lamb chops depending on thickness. Remove and rest 5 minutes.
5. While the meat grills, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the sliced onion and cook until translucent, about 4 minutes. Add the chopped green pepper and cook 3 minutes more.
6. Stir in 2 cups (480 g) chopped tomatoes, 2 cloves (6 g) minced garlic, 1 tbsp (15 g) brown sugar, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (2 g) smoked paprika. Simmer gently until thickened, about 8–10 minutes. Season with salt and pepper to taste.
7. To serve, scoop firm pap onto plates, place slices or coils of grilled boerewors (or lamb chops) beside it, and spoon the hot tomato-onion relish over the meat or alongside. Serve immediately.