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Water (4 cups)
Salt (1 Tbsp)
Salted Butter (2 Tbsp)
to a boil in a large pot.
Coarse Cornmeal (2 1/2 cups)
into the center of the pot and don't stir.
Cover with a lid and reduce the heat to low. Cook for 5 minutes.
Remove the lid, and using a large wooden or metal fork, stir the maize until it forms large clumps.
Cover pot with a lid again, and continue cooking on low for 1 hour.
While your maize meal is cooking, get started on the relish by halving
Cherry Tomatoes (4 cups)
Olive Oil (2 Tbsp)
in a skillet and add thinly sliced
Red Onions (2)
Cook on medium high heat until translucent, about 5 minutes.
Add assorted cherry tomatoes and the
Canned Cherry Tomatoes (1 can)
Dry White Wine (1/2 cup)
Worcestershire Sauce (1/2 Tbsp)
Dark Brown Sugar (1/2 Tbsp)
Stir everything together and simmer on low to medium heat for 1 hour. Season with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
About 20 minutes before the maize meal and relish are done, grill the
Boerewors Sausage (2.2 lb)
over a medium-high heat for about 20 minutes, turning often.
Serve hot pap on a large plate, covered with sheba and a piece of grilled sausage. Enjoy!
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