Stywe pap (stiff maize porridge) is a staple in many South African homes. It’s a classic meal across communities, served everywhere from rural family gatherings to city braais, and is often eaten with one’s hands instead of cutlery for a more traditional experience
| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| وقت الطهي | 45 دقائق |
| عدد الأفراد | 4 |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 743 |
| دهون | 58g |
| المشبعة | 17g |
| بروتين | 32g |
| الكربوهيدرات | 24g |
| السكريات | 8g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFTo make the stywe pap, bring the water and ½ tsp salt to a boil in a medium-sized saucepan. Gradually whisk in the maize meal in a slow, steady stream, stirring constantly to avoid lumps. Once combined, cover with a lid and reduce the heat to low. Simmer gently for 30–40 minutes, stirring occasionally, until thick and cooked through. Once cooked, the grains should be tender. Set aside and keep warm.
To make the smoor, peel and slice the onion, and mince the garlic. Heat 1 tbsp oil in a pan over a medium heat. Add the onion and sauté for 6–8 minutes until soft and golden. Add the garlic and thyme, sauté for 1 minute until fragrant. Stir in the chopped tomatoes, tomato paste, paprika, sugar and season with salt and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened. Adjust the seasoning, if required.
To make the boerewors, heat 1 tbsp oil in a pan over a medium heat. Once hot, add the sausages and pan-fry for 10–15 minutes, turning occasionally, until browned evenly. Alternatively, prepare a grill. Cook the boerewors over medium coals, turning regularly, for 10–15 minutes until browned and cooked through.
Divide the stywe pap between 4 plates. Top with a generous spoonful of smoor and scatter over some roughly torn parsley. Add a portion of boerewors to each plate.
Serve while hot.
