{"id":380,"date":"2020-02-17T11:15:28","date_gmt":"2020-02-17T11:15:28","guid":{"rendered":"https:\/\/melbyspost.co.za\/?p=380"},"modified":"2021-05-18T15:02:34","modified_gmt":"2021-05-18T15:02:34","slug":"traditional-tomato-sauce-for-pap-wors","status":"publish","type":"post","link":"https:\/\/melbyspost.co.za\/index.php\/2020\/02\/17\/traditional-tomato-sauce-for-pap-wors\/","title":{"rendered":"Traditional Tomato Sauce for Pap & Wors"},"content":{"rendered":"
\n

As dit pap re\u00ebn moet jy skep!\u00a0<\/em><\/p>\n

~ Traditional Afrikaans Expression ~<\/em><\/p>\n<\/blockquote>\n

 <\/p>\n

The Afrikaans expression quoted above (literal translation: if it rains porridge you should scoop it up) luckily doesn’t mean that it ever rains porridge in South Africa. It is simply a way of saying if opportunity presents itself, you should take it. A very positive sentiment indeed! And I have found if tomato sauce, pap & wors present itself, you have to help yourself to it quickly or there will be nothing left! Mieliepap (a stiff porridge made from finely ground cornmeal) is, of course, a staple food in South and Southern Africa. There are many names for it and just as many ways to cook and eat it.<\/p>\n

 <\/p>\n

We all have our favourite…<\/h4>\n

Pap can be made as a breakfast porridge which would generally be more liquid and eaten with butter, sugar and milk. There are people who prefer Krummelpap – a drier, crumbly version that looks more like couscous than porridge. I grew up eating “stywe pap” – meaning stiff porridge. This bears a resemblance to grits cooked in the USA and polenta from Italy. It is made by mixing white cornmeal into boiling salted water. Pap can be eaten just as is (my dad used to say you can really taste the mealie that way), or with some form of meat sauce. A very traditional way of serving it is with boerewors (barbequed spicy sausage) and a chunky tomato sauce.<\/p>\n

 <\/p>\n

But it’s all delicious!<\/h4>\n

Even the tomato sauce goes by different names, depending on who you talk to. Some people call it Tamatiesmoor (“smoor” being the equivalent of braise in cooking terminology), others always call it Sheba. And there is a very popular spicy version with added chilli and beans, which is known as Chakalaka<\/a>. Looking at this I have realised we are really spoilt for choice when it comes to variety with this recipe! But beware trying to pass your recipe off as the authentic one! Everybody believes theirs is the correct way of making Pap & Wors! Some people use tinned tomato & onion mixes, while I sometimes like to use my Home-made Tomato Sauce<\/a> to save time. This recipe shows the way I grew up eating tomato sauce, pap & wors, and even if it’s not “the right way”, it’s still delicious!<\/p>\n

 <\/p>\n

\"Tomato<\/p>\n

 <\/p>\n

<\/div>
\n\t
\"Traditional<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Traditional Tomato Sauce for Pap & Wors<\/h2>\n
<\/div>\n
A chunky tomato sauce to serve over pap and barbeque sausage <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Side Dish<\/span><\/div>
Cuisine: <\/span>South African<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n
Author: <\/span>Melby<\/span><\/div>\n\n\n

Ingredients<\/h3>