Pap en Sous is a beloved South African dish that combines creamy maize meal porridge (pap) with a rich, savory tomato and onion sauce (sous). This comforting duo is a staple at braais, family meals, and gatherings, offering a perfect balance of hearty starch and tangy sauce. Pap, similar to polenta, is versatile and can be stiff or soft, while the sous adds a flavorful punch. Below, I’ll guide you through a detailed, step-by-step recipe to make pap en sous for 6-8 people, written in a warm, inviting blog style.
Why Pap en Sous Is a South African Classic
There’s something deeply satisfying about a bowl of steaming pap topped with a ladle of tangy sous. It’s simple, affordable, and packed with flavor, making it a go-to for both everyday meals and special occasions. This recipe is beginner-friendly yet authentic, with tips to nail the perfect texture for both components. Let’s dive into this South African comfort food!
Ingredients for Pap en Sous
To create a delicious pap en sous, gather these ingredients:
For the Pap:
- 4 cups water
- 1 teaspoon salt
- 2 cups white maize meal (coarse or fine, depending on texture preference)
- 2 tablespoons butter (optional, for richness)
For the Sous:
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 4 large ripe tomatoes, chopped (or 1 can diced tomatoes, drained)
- 1 green bell pepper, diced
- 1-2 green chilies, finely chopped (optional, for heat)
- 1 tablespoon sugar (to balance acidity)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or thyme
- Salt and black pepper to taste
- ½ cup water or vegetable stock
- Fresh parsley or cilantro, chopped, for garnish
Equipment:
- Medium saucepan for pap
- Large skillet or saucepan for sous
- Wooden spoon for stirring
- Whisk (optional, for smooth pap)
- Sharp knife and cutting board
Step-by-Step Instructions for Perfect Pap en Sous
Follow these steps to create a comforting plate of pap en sous that captures the heart of South African cuisine. We’ll tackle the pap and sous separately to ensure each is perfect.
Step 1: Prepare the Pap
- Boil the Water: In a medium saucepan, bring 4 cups of water to a boil over high heat. Add 1 teaspoon of salt.
- Add Maize Meal: For stiff pap (krummelpap), sprinkle the maize meal into the boiling water while stirring with a wooden spoon to prevent lumps. For smoother pap (slap pap), mix 1 cup of maize meal with 1 cup of cold water to form a slurry, then whisk it into the boiling water.
- Simmer and Stir: Reduce the heat to low. Cover and cook for 20-30 minutes, stirring occasionally. For stiff pap, stir less to allow a crumbly texture; for creamy pap, stir frequently and add more water if needed.
- Add Butter: Once cooked, stir in 2 tablespoons of butter (if using) for extra richness. Keep the pap warm by covering the pot until ready to serve.
Pro Tip: The texture of pap is personal—stiff pap is great for scooping with hands, while creamy pap pairs well with saucy dishes like sous.
Step 2: Start the Sous
- Heat the Oil: In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat.
- Sauté the Onions and Garlic: Add the chopped onions and cook for 5-7 minutes until soft and golden. Stir in the minced garlic and green chilies (if using), cooking for 1-2 minutes until fragrant.
Step 3: Build the Sous Flavor
- Add Tomatoes and Peppers: Stir in the chopped tomatoes and diced green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a sauce-like consistency.
- Season the Sous: Add the sugar, smoked paprika, dried oregano or thyme, and a pinch of salt and black pepper. Stir to combine.
- Simmer with Liquid: Pour in ½ cup of water or vegetable stock to create a rich, saucy texture. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
Note: If you prefer a chunkier sous, simmer for less time. For a smoother sauce, cook longer or mash the tomatoes lightly.
Step 4: Taste and Adjust
Taste the sous and adjust seasoning with more salt, pepper, or sugar if needed. For extra heat, add another chopped chili or a pinch of chili powder. If the sauce is too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
Step 5: Serve Pap en Sous
Spoon a generous portion of warm pap onto plates or into bowls. Ladle the hot sous over the top, ensuring each serving gets a good mix of sauce and vegetables. Garnish with chopped parsley or cilantro for a fresh, colorful touch. Serve immediately with grilled meats, boerewors (South African sausage), or as a standalone dish.
Tips for Pap en Sous Success
- Pap Texture: For krummelpap (crumbly), use coarse maize meal and minimal stirring. For slap pap (smooth), use fine maize meal and whisk frequently.
- Sous Variations: Add beans, carrots, or corn to the sous for extra heartiness. You can also include a splash of vinegar for tanginess.
- Make Ahead: The sous can be made a day in advance and reheated—it tastes even better as the flavors deepen. Pap is best fresh but can be reheated with a bit of water to restore creaminess.
- Serving Ideas: Pair with chakalaka or potjiekos for a full South African feast, or enjoy with a fried egg for breakfast.
Why Pap en Sous Is So Special
Pap en Sous is the epitome of South African comfort food—simple ingredients transformed into a soul-warming meal. The creamy pap soaks up the tangy, spicy sous, creating a perfect harmony of textures and flavors. Whether you’re cooking for a crowd or a cozy night in, this dish brings a taste of South Africa to your table. So, grab your maize meal, fire up the stove, and let’s make some pap en sous magic!