Prepare wors on the fire or on a pan as per normal.
Pap:
- 750ml water
-
500g Springbok maize meal
-
15ml olive oil
-
5ml salt
Method:
Add water, salt and oil to a large pot and boil on high.
Once the water is boiling, slowly add the maize meal to the water, while stirring with a wooden spoon.
When all is combined and lump free, turn off the heat, cover with a lid and leave the pap to steam in the pot.
For the Sous:
-
2 tins chopped tomatoes
-
1 large onion, finely chopped
-
3 cloves garlic, finely chopped
-
15ml olive oil
-
30ml Worcestershire sauce
-
2 tablespoons brown sugar
-
¼ teaspoon cayenne pepper
-
Salt to taste
-
2 tablespoons finely chopped coriander
Method:
Add the olive oil and garlic to a pot on medium-high heat, saute until the onions are soft.
Now, add the tinned tomatoes, Worcestershire sauce, brown sugar and cayenne pepper.
Reduce the heat and simmer gently, stirring periodically.
Season with salt to taste and garnish with coriander.
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