British BBQ Society Forums

Pap en sous is a very South African thing, especially with boerewors.

For me its got to be:

Coleslaw (Self chopped veg mixed with Helmans)
Roasted Veggies (On bbq of course)
Grilled Halloumi
Greek Salad
Pita bread.

What is Pap en sous?

a1sco wrote:What is Pap en sous?

Pap is a mielie (maize) based porridge, and sous is a home-made sauce.

What you’ll need:

Mielie pap, 1 apple, 1 onion, 2 cloves garlic, 1 tomato, 1 tablespoon sugar, 1 can of tomato relish, sugar, tomato sauce, and soya sauce.

Prepare the Pap:

Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water every 10 minutes. Serve with sauce.

Preparing the sauce:

Grate an apple, finely chop an onion, crush garlic cloves, finely chop the tomato and fry in olive oil Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce to the mixture. Add tomato relish. Flavour with salt and pepper Cook until the onion is cooked and you have a thick sauce.

Served traditionally with boerewors it goes well with any BBQ but I would say best with rich, dark meats or sausage.

Corn on the cob done anyway but usually dependent on being able to get corn that hasnt been husked my favourite is to peel husks line a banana, remove silks, butter and spice, replace husk and put on grill indirect. If only dehusked then spice and direct heat until caramelised.

I also love the potato salad, salads, coleslaw and roosterkoek.

Thanks for the Pap en sous recipe.. Found some mielie pap pretty cheap online so will definitely give it a go!!

a1sco wrote:Thanks for the Pap en sous recipe.. Found some mielie pap pretty cheap online so will definitely give it a go!!

No probs. let me know how you get on and if you enjoy it.

gotta be a nice Greek Salad

I like a non-mayo coleslaw. Or meat.

Got to have coleslaw all the time but made with onions that have been pickled for a few hours. It takes the rawness out and the vinegar goes really well with the meat. It's not too much just enough to complement. Smoked beans are good when cooked under the meat and collect all the dripping goodness.