Boerewors and Pap with Tomato Smoor
Boerewors and Pap with Tomato Smoor. Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 2 cups maize meal (white or yellow) for the pap
- 4 cups water for the pap
- 1 pinch salt for the pap
- 500 g boerewors for the boerewors
- 1 tbsp oil (if frying, optional) for the boerewors
- 2 tbsp oil or butter for the tomato smoor
- 1 onion, sliced for the tomato smoor
- 2 cloves garlic, crushed for the tomato smoor
- 4 medium tomatoes, chopped (or 1 can chopped tomatoes) for the tomato smoor
- 1 tsp sugar (optional, to balance acidity) for the tomato smoor
- salt and pepper to taste for the tomato smoor
- 1 tsp chili flakes or paprika for extra flavor (Optional for the tomato smoor)
Instructions
- Prepare the pap:Bring 4 cups water to a boil with a pinch of salt.
- Slowly stir in the maize meal, reducing heat to low.
- Cook, stirring constantly, until thickened and smooth (about 10–15 minutes). Cover and keep warm.
- Cook the boerewors:Grill the boerewors on a braai or pan-fry over medium heat until cooked through and nicely browned (about 15–20 minutes, turning occasionally).
- Make the tomato smoor:Heat oil in a pan, sauté onions until soft.
- Add garlic and cook for 1 minute.
- Add chopped tomatoes, sugar, salt, pepper, and optional spices.
- Simmer on low heat for 15–20 minutes until thick and flavorful.
- Serve:Place a portion of pap on each plate, top or serve alongside with boerewors, and spoon over the tomato smoor.
