PAP WITH A TWIST

It is a staple we all love — and you’ll appreciate it even more in these variations!

HEARTY BEEF STEW SERVED WITH PARMESAN PAP

Serves: 4

Prep Time: 2 h 30 mins

Ingredients

800 g chuck beef, cubed 2 cups mealie meal

Salt and pepper

Flour, for coating

Olive oil

2 onions, chopped

3 cloves garlic, crushed 3 cups beef stock

2 cups red wine

2 T tomato paste

1/3 cup Worcestershire sauce 2 tsps sugar 5 sprigs thyme

2 bay leaves

4 cups water

1 cup Parmesan cheese, grated

Method

1. Season the beef with salt and pepper. Toss lightly in flour. Heat some oil in a large saucepan, and brown the meat on all sides. Remove and set aside in a warm place.

2. In the same pot, add onion and garlic. Sauté until translucent and soft. Add the beef and stir to cook on medium heat.

3. Pour stock and wine, then stir in the paste, sauce and sugar. Add thyme and bay leaves. Boil, then simmer on low to medium heat. Cook for 2 hours or until tender, stirring to prevent meat from sticking at the bottom. Add more thyme just before serving. 4. Pour 4 cups of water in a separate pot. Add salt and boil. Add mealie meal and stir, then cover with a lid and reduce heat to low. Cook for 20 minutes, stirring regularly to avoid lumps. 5. Add Parmesan cheese and stir until melted, then leave to cook for 5 minutes.

6. Pour the pap into a rectangular dish and smoothen out. Leave to cool completely. Cut pap into circles with a round cutter, then remove and set aside.

7. Heat oil in a pan and fry pap for 5 minutes or until golden.

8. Serve with beef stew.