POLOKWANE – Pap is one of the most famous dishes to come out of South Africa and is considered a staple in many homes.
The traditional dish can be served with a variety of different sides and this recipe by What’s for Dinner adds meatballs and tomato as accompaniments.
Ingredients
- 30ml cooking oil
- 1 x small onion, finely chopped
- 1 x tsp garlic, crushed
- 15ml rajah mild and spicy curry powder
- 400g beef mince
- 15ml Robertson Mixed Herbs
- 1 x egg
- cooking oil (for frying)
- 45ml cooking oil
- 0.5 x onion, finely chopped
- 5ml garlic, crushed
- 4 x medium tomatoes, grated
- 5ml sugar
- 4 x cups water
- 1.75 x cups maize meal
- KNORR Aromat Cheese
Method
- To prepare the meatballs, heat oil in a medium size pot over gentle heat and add onion, crushed garlic and Rajah Mild and Spicy Curry. Powder. Cook the onion until soft and a little golden. Allow to cool.
- In a bowl mix together the beef mince with the cooked onion and garlic mixture.
- Add the Robertsons Mixed Herbs and egg to the beef mixture and combine.
- Season with salt and pepper and divide the mixture into small round balls.
- Heat oil in a frying pan and cook meatballs for about 20 minutes or until golden brown in colour and cooked through.
- To prepare the tomato sauce, heat oil in a pot.
- Add the onion and garlic and toss until coated and cook until soft and golden.
- Add the tomatoes and sugar, to the onion mixture and season with salt and pepper.
- Cook uncovered for about 20 minutes or until the tomato softens.
- To prepare the pap, bring water to the boil in a large pot.
- Add the maize meal to the boiling water and mix well.
- Reduce the heat to a low heat and cook for 20-25 minutes with the lid on stirring occasionally (a crust will always form on the bottom of the pot as the maize meal steams and cooks).
- Season generously with KNORR Aromat Cheese until cheesy.
- Serve with Pap and Tomato meatballs.
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