Name: Pap and tomato relish
Yield: 4 servings
Cuisine: Boil
Ingredients: pap; 2,5 ml salt; 500 ml water; 625 ml maize meal; tomato relish; oil for frying; 1 onion chopped; 5 ml garlic cloves, crushed; 5 ml curry powder; 6 tomatoes peeled and grated; 5 ml sugar; salt; to serve to serve; marogo

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Ingredients (14)

	pap
2,5 ml	salt
500 ml	water
625 ml	maize meal
	tomato relish
	oil — for frying
1	onion — chopped
5 ml	garlic — cloves, crushed
5 ml	curry powder
6	tomatoes — peeled and grated
5 ml	sugar
	salt
	to serve — to serve
	marogo

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Method:

1. Pap: Fill
a medium-size pot with salted water and bring to the boil over medium heat.
Measure 500ml (2c) mealie meal and lightly whisk into the water using a whisk (lefehlo)
– 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 mealie 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 rounded scoops onto plates. The pap will stiffen
as it cools.

3. 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 over medium heat.

4. To
serve: Plate the pap scoops and serve with the tomato relish and marogo.