Classic South African braai plate, tasty and comforting.

Ingredients

• Pap
• 1 lt. (4 C) water
• 5 ml (1 t) salt
• 250 ml (1 C) mielie meal
• Sheba
• 30 ml (2 Tbsp) Butter
• 30 ml (2 Tbsp) olive oil
• 1 onions, thinly sliced
• 2 garlic cloves, crushed
• 500 g cherry tomatoes, halved
• 1 x 410 g can Rhodes Quality Tomato Puree
• 10 ml (2 tsp) Worcestershire Sauce
• 15 ml (1 Tbsp) brown sugar
• 5 ml (1 tsp) chilli flakes (optional)
  To serve: 8 pieces of boerewors, braaied or grilled

Method

1. Bring the water and salt to the boil.
2. Add the mielie meal and stir with a wooden spoon until thickened.
3. Reduce the heat and simmer, stirring occasionally, for about 30 minutes or until the pap is thick, stiff and cooked through.
4. To make the sheba, heat the butter and the oil in a medium saucepan.
5. Add the onions and fry over low heat without colouring until soft.
6. Add the garlic and fry for a few minutes more.
7. Add the cherry tomatoes and the Rhodes Quality Tomato Puree.
8. Bring the sheba to the boil and then reduce the heat to a simmer.
9. Stir in the Worcestershire sauce, brown sugar and chilli flakes if using and season to taste.
10. Continue to cook until the tomatoes are softened and the sheba is thick and glossy.
11. Fry, grill or braai the boerewors until cooked and browned on both sides.
12. Serve hot over the pap and spoon over the sheba.

Servings

Serves 4