Ingredients

Method

For the pap:  
• 4 cups water 
• 30 g butter 
• 500 g uncooked maize meal
• salt, to taste
• ½ cup fresh cream 
• 1½ cups Cheddar cheese, grated 
• 1 t Aromat
• 1 T paprika
• 1 t garlic powder
• 1 t onion powder
• 1 t dried coriander
• 1 t brown sugar
• ½ t dried oregano
• 1 t dried parsley
• 2 t ground black pepper
• 1 T salt
• 600 g boerewors
• 500 g T-bone or sirloin steak
• 500 g lamb chops
• 600 g ox/lamb liver
• fresh parsley, to garnish 
• Woolworths creamy spinach, for serving  
• Woolworths honey butternut, for serving
• Woolworths deli potato salad, for serving
• fresh parsley, to garnish

Method

Ingredients

1. To make the pap, bring the water and butter to the boil in a large saucepan, then gradually add the maize meal and salt. Stir constantly until the maize meal is well combined and thick.

2. Cover and cook over a low heat for 30 minutes, stirring occasionally. Add the cream, cheese and Aromat. Stir to combine until the cheese has melted.

3. Cook for a further 15 minutes, stirring occasionally. The pap should have a thick, creamy texture.

4. Coat the meat in the spice rub and braai to your liking. Serve with the spinach and butternut, garnished with parsley.

Find more braai recipe here

Photographer: Shavan Rahim
Videographer: Romy Wilson
Food assistant: Bianca Jones
Stylist: Abigail Donnelly