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Pap and mouthwatering tomato relish


Pap and mouthwatering tomato relish (PHOTO: Drum)

Ingredients 10
Servings 4
Time 15 min

Ingredients

  • 2,5
    ml
    2,5ml (½t) salt
  • 500
    ml
    water
  • 625
    ml
    coarse maize meal
  • oil, for frying
  • 1 onion, chopped
  • 5
    ml
    garlic, crushed
  • 5
    ml
    curry powde
  • 6 tomatoes, peeled and grated
  • 5
    ml
    sugar
  • salt
 

Method

1hr
 

1 MAKAKO (PAP)

Fill a medium-size pot with salted water and bring to the boil over a medium heat. Measure 500ml (2c) maize meal and lightly whisk into the water using a lefehlo (whisk) – whisk quickly to avoid the pap boiling over. Simmer for 10 minutes, then stir well with a wooden spoon or leho, adding the rest of the maize meal and mixing well to ensure no lumps form. Reduce the heat, cover with a lid and cook over low heat for 15 minutes.

2 Using a wooden spoon, dish the pap in rounds onto plates to cool. The pap will stiffen as it cools.

3 SESHEBO (TOMATO RELISH)

Heat the oil in a pot. Add the onion, garlic and curry powder, and fry until the onion is cooked. Add the tomatoes, sugar and salt, to taste. Simmer for 20 minutes on medium heat.

4 TO SERVE

Plate the pap rounds and serve with seshebo and marogo.

 

 

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