|1 1/2 cup||maize meal|
|2 Tbs||fresh chillies — 573|
|1||onion — chopped|
|1||tinned tomatoes — chopped|
|2 Tbs||Worcestershire sauce|
|1 tsp||brown sugar|
|1 tsp||barbecue spice|
|1 tsp||lemon juice|
|400 g||boerewors — chopped into 4 pieces|
|pinch||salt and freshly ground black pepper|
|400 g||edamame beans|
Preheat the oven to 180º C.
To make the pap, boil the water in a medium-sized pot, season with salt and add the maize meal. Gently stir and allow to simmer. The maize will form a thick paste.
Using a wooden spoon, continue to fold and mix. If the paste is still grainy, add water. Reduce the heat and continue to gently fold – the pap will get harder as it cooks. You will have to keep folding every 5–7 minutes.
To fluff up, use a fork.
While the Putu pap cooks, get going with the tomato relish. Drizzle the olive oil in a pan on high heat and sauté the onions till soft.
Add the tomatoes, Worcestershire sauce, paprika, brown sugar, barbecue spice and lemon juice, and bring to a simmer.
Lower the heat and let the gravy reduce slightly. In the meantime, place the boerewors on a griddle pan at medium-high heat.
The meat is quite fatty so you may have to poke it with a knife tip to release some of the fat and liquids.
Once the boerewors is charred, place the pieces on a baking tray and cook in the oven for a further 2–4 minutes. Just before the pap is ready, add the cream, then season and continue to use the fork to ensure a hard, fluggy Putu consistency.
Once done, remove from the hot plate, drizzle over a few drops of truffle oil and mix well.
Blanch the edamame beans just before serving.
Serve the rich pap with tomato relish, boerewors and edamame beans.
This is an extract from the cookbook, Celebrate With Lorna Maseko publlished by Human & Rousseau.