Relish — also called tamatie smoor (Afrikaans), ibisto (Xhosa), sheba (Zulu) — is a classic side at a braai. It varies slightly between cultures, but the sweet smell of onions frying is the universal start to this dish.

Phutu pap with wors & relish

 Serves 4-6 (as a side) 

Ingredients

For the crumbly pap

800ml water
1 tsp salt
4 cups maize meal 

For the relish

3 Tbsp canola oil
2 onions, chopped
4 cloves garlic, chopped
1 Tbsp tomato paste
1 Tbsp smoked paprika (optional)
1 can (400g) chopped tomatoes
1 Tbsp sugar

1 Tbsp vinegar
Salt and milled pepper
Chopped parsley, for serving 

Method

1. For the pap, bring water and salt to a boil in a medium pot.
2. Lower the heat to medium and pour the pap in the centre of the pot, flattening slightly if it is towering above the water. Cover the pot with a lid and leave for 1-2 minutes to steam and soften the grains. 
3. Uncover and stir pap using a fork (preferably a large 2-prong fork, if you have one) combining all the water and maize meal to a thick, dry mixture. Keep a close eye on the heat, as it should be hot enough to create a little bit of steam, but not hot enough to change the colour of pap at the base of the pot. (When in doubt, a lower heat is the safest bet.) 
4. Continue cooking while moving the fork back and forth all over the pot, breaking clumps down to fluffy, tiny crumbs. Cook for about 12-15 minutes or until fluffy and no dry white flecks are present. 
5. Remove from heat, cover and leave to steam in the residual heat until serving. 
6. For the relish, heat oil in a large pan or medium pot. Sauté onion for 8 minutes or until slightly browning. 
7. Add garlic and spices and fry for another minute.
8. Stir in remaining ingredients and simmer for about 10-12 minutes or until thickened. Season well. 
9. Serve crumbly pap with relish next to braaied meat and veg. 

Cook’s note 

The bottom of the pot will start to form a thin, crusty film. This adds a crunchy element to the dish that some love.

From classic pairings to combos that should probably stay secret, we recently put people on the spot about their most controversial pap plates. This is what they said:

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Recipes & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Braai grid mushroom pizza

The post Phutu pap with wors & relish appeared first on MyKitchen.

Is there anything more festive and decadent than a piping hot roast? Save this spicy pork belly roast for an indulgent occasion to treat your loved ones!

SERVES 6 // COOKING TIME 4 hours 30 min

INGREDIENTS
2 kg pork belly
3 tbsp olive oil
1 L beef stock
½ cup oyster sauce
¼ cup soy sauce
3 garlic cloves, chopped
2 onions, chopped
2 celery stalks
2 red chillies, seeded and chopped
2 bay leaves
2 tbsp brown sugar
1 tbsp five-spice
1 tsp grated ginger
¼ cup coarse salt

METHOD
1. Preheat oven to 180°C.
2. Season pork belly with salt and pepper. Heat oil in an ovenproof pot over high heat. Brown pork for 5 minutes on each side, then remove from the pot.
3. Add remaining ingredients (except the coarse salt) to the pot. Place the pork belly on top, skin-side up. Cook, covered, for 3 hours, until fork-tender.
4. Remove the lid and roast, uncovered, for 1 hour, until the sauce is reduced by half.
5. Before serving, rub the salt over the skin, then place under a medium grill for 8 minutes until crackled.
6. Skim the fat and chopped vegetables from the sauce and discard. Slice the meat against the grain and serve with the sauce spooned over the pork belly roast.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Traditional pork belly roast appeared first on MyKitchen.