I’ts Saturday afternoon, Autumn is in the air yet we still had a lovely 21 degrees in Sunny South Africa today. We stay in much colder region as our fellow South Africans but it still feels very much like summer in mid day’s.
It’s only the cold breeze early mornings and late afternoon that reminds us that winter is around the corner.
Off course It’s rugby time and rugby time means Braai (BBQ) time. I was not in the mood for making any special salads so we decided plain old traditional “pap and sous” will do the trick.
Stywe pap Recipe (Stiff porridge Recipe)
Many traditional South African dishes include pap, such as smooth maize meal porridge, pap with a very thick consistency and a more dry crumbly pap.
Making pap is very similar to making polenta, sooner than later you don’t measure the water or the maize meal it comes as second nature, the same goes for the consistency. “Slap pap” (a smooth pap) is traditionally eaten as a breakfast porridge with melted butter with or without milk where as “Stywe pap” (stiff porridge) is mostly eaten with meats, stews and curries.
This dishes are mostly enjoyed by the black population and the Afrikaners, rather than those of English or Asian descent.
This is how to make a stiff porridge to go with your braai (BBQ). By adding less maize meal to the water your porridge will be smoother and by adding more maize meal you will be making “krummel pap” which resembles a crumbly consistency, this version is also very nice.
Ok, this will be the last indulgence for the week….
You simply have to” braai” before you go on a diet, and what is a “braai” without the bread?
For the next six weeks I will be dieting like a mad woman, exercising like crazy and cooking much much, much, healthier meals.
Why am I doing this? Well we have a little in-house competition. The person to shed the most kilo’s and centimeters around the waist in the next six weeks win a R 1000.00 to spend as they please….Yeahhhh! Naturally my husband and son believe that they will be each other’s biggest competition, off course I know better.
1 x loaf of bread (white or brown)
Garlic butter for spreading
3 x tomatoes
100 g pitted Kalamata olives
Salt and Black pepper
4 tbs Chutney
250 g mozzarella cheese
Cut your loaf of bread length ways. You will get about 6 slices out of a loaf, we will only be using four. Spread the slices with the garlic butter.
Cut the tomatoes in slices and add to two halves. top with some chopped spring onion, salt and pepper and finish off with the olives.
Top with the mozzarella cheese. Spread the chutney on both sides of the other halves and assemble the sandwich. Place in between your BBQ hand grid and “braai” over hot coals, until bread is toasted and cheese melted.