 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Pap & Sjeba (Polenta & Sauce) is a traditional African dish and also the staple food here. It can be eaten as a main dish, but more often it is served with meat. Ingredients:
pap |
water |
salt |
ground polenta (mealie meal) |
sjeba |
olive oil |
onions (chopped) |
tomato & onion mix (tin) |
garlic (crushed) |
chillies (flakes or tabasco etc) |
black pepper |
salt |
white wine |
Directions:
1. Pap (porridge):
2. ============
3. Boil water in black pot (Normal pot will also do) On fire or stove.
4. Add about a teaspoon salt in the water.
5. The quantity of water depends on the number of people to be fed and the consistency of the mixture. The more water and less polenta, the more watery the porridge and vice versa. I prefer a firm mixture.
6. After boiling, take the pot off the heat.
7. Use a big spoon (wooden works best) to stir while slowly putting some polenta in the water.
8. One can easily judge the consistency while stirring. Rather start with less polenta and add. At this point you cannot add more water.
9. If you are happy with the feeling of the mixture, cover and simmer on a very low heat for at least 30-40 minutes.
10. Sjeba (Sauce):
11. ===========
12. Heat some olive oil in a pan
13. Add the onion and garlic and fry until transparent.
14. Add a tin of onion & tomato mix
15. Add some dry white wine
16. Add black pepper, salt and chillie or chillie sauce
17. Stir, cover and leave for about 10 minutes on low heat.
18. Taste and add more spices/salt/wine as required.
19. Place a serving of pap on a plate and cover with sjeba.
20. Serve with steak, grilled sausage (boerwors), pork /lamb chops etc
21. Best eaten with your clean hands, but utensils will do!!!!!
22. Yummies!!!!! but an acquired taste!
|
|