is a crumbly maize porridge essential to the South African
Braaivleis, or as we know it a Barbecue. The tomato sauce is
made after the Boerewors sausages are fried in a wok-like pan.
The sauce is served with the sausages and crumbly maize
porridge. Braaipap is available from Protea Imports. An outdoor
Wok is available from www.thesizzler.com.
4 cups water
Braaipap/ South African coarse white cornmeal
Tomato and Onion Sauce
2 large yellow onions, chopped
vine-ripe tomatoes, diced
cup malt vinegar
cup Worcestershire sauce
tablespoons dark brown sugar
teaspoon mustard powder
Put water, salt and braaipap in a 3-quart
casserole. Bake covered in a preheated
oven for 1 hour.
Break up with a fork, sprinkle with 1
cup water. Cover and bake for
10 additional minutes. Fluff up with a
fork. The krummelpap should
be crumbly and not smooth and moist.
2. Tomato and
Onion Sauce: Sauté
onions and tomatoes in
5-quart sauté pan until tender. Add the ketchup, vinegar,
sauce, sugar, mustard, cornstarch mixed with
salt and pepper.
3. Simmer until
thick then serve over crumbly maize porridge.
The porridge will also cook quickly in the microwave
Makes 6 servings