Crumbly Maize with
Tomato and Onion Sauce

Krummelpap 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.

Krummelpap

    4 cups water
    ¼ teaspoon salt
    3 cups Braaipap/ South African coarse white cornmeal
    1 cup water

Tomato and Onion Sauce

    2 large yellow onions, chopped
    4 vine-ripe tomatoes, diced
    1 cup ketchup
    ⅓ cup malt vinegar
    ⅓ cup Worcestershire sauce
    2 tablespoons dark brown sugar
    ½ teaspoon mustard powder
    1 tablespoon cornstarch
    ¾ cup water
    Pinch salt
    Ground black pepper

1.  Krummelpap: Put water, salt and braaipap in a 3-quart      casserole.
     Bake covered in a preheated 350° 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
     a 5-quart sauté pan until tender. Add the ketchup, vinegar,
     Worcestershire sauce, sugar, mustard, cornstarch mixed with
     water, salt and pepper.

3.  Simmer until thick then serve over crumbly maize porridge.

     Hint: The porridge will also cook quickly in the microwave
     on high power.

     Makes 6 servings