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Green apple putu pap with rump steak

Putu pap with rump steak

Ingredients 10
Servings 2
Time 10 min


  • 625
  • salt
  • 750
    mealie meal
  • 30
  • 60
    diced spring onions
  • 60
    diced celery
  • 60
    diced Granny Smith apple
  • 125
    frozen peas, blanched
  • cooked rump steak, sliced
  • prepared mushroom sauce


45 min

1. Bring 500ml water to the boil in a heavybase pot. Add salt. 

2. Add the mealie meal, aiming for the middle of the pot. You should see a tower of mealie meal with its base in the water and top protruding. Don’t touch it. 

3. Put the lid on and leave to steam over medium to low heat for 15 minutes or until all the water is absorbed. 

4. Using a fork, stir or fluff until it looks like couscous. 

5. Add about 125ml water, depending on how moist you want the result to be. All the water you add should be instantly absorbed by the pap. Stir with a fork again.

6. Put the lid on and steam for another 15 minutes. Resist the temptation to keep opening the lid, but do open it twice to stir and check that the pap isn’t burning. 

7. Heat the butter in a pan and fry the spring onions for about 2 minutes.

8. Toss in the putu pap and fry for another 2 minutes.

9. Add the celery, apple and peas just before serving and taste to check the seasoning. Serve hot with the steak and a mushroom sauce.


Read more on: steak  |  pap

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