Entree: Namibia – Pap en Vleis (Thick cornmeal porridge served with grilled meat and a savory tomato-onion gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 5 min

Total 1 hr

Ingredients

- 2 cups (240 g) coarse maize meal
- 6 cups (1.4 L) water
- 1 tsp (5 ml) salt, plus more for seasoning
- 2 tbsp (28 g) butter
- 4 beef sirloin steaks, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) coarse black pepper
- 1 tsp (5 g) smoked paprika (optional)
- 2 tbsp (30 ml) vegetable oil for sauce
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 red bell pepper, diced (about 6 oz / 170 g)
- 2 cups (480 g) canned crushed tomatoes
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) red wine vinegar or 1 tbsp (15 ml) lemon juice
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tbsp (15 g) brown sugar (optional, to balance acidity)
- Salt to taste (about 1 tsp / 5 g)

Instructions

1. Make the pap: bring 5 cups (1.2 L) of the water to a boil with 1 tsp (5 ml) salt in a heavy saucepan. Gradually whisk in the maize meal to avoid lumps. Reduce heat to low, cover, and simmer, stirring frequently, for 20–30 minutes until thick and smooth. Stir in 2 tbsp (28 g) butter and adjust seasoning. If the pap becomes too stiff, stir in up to 1 cup (240 ml) hot water to reach a creamy but spoonable consistency.
2. Season the steaks with coarse salt, 1 tsp (5 g) black pepper, and smoked paprika if using. Heat 1 tbsp (15 ml) vegetable oil in a grill pan or on a hot grill over medium-high heat. Cook steaks 3–5 minutes per side for medium-rare (adjust time to desired doneness). Transfer to a plate, cover loosely with foil, and rest 5 minutes before slicing against the grain.
3. Make the tomato-onion gravy: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the sliced onion and cook, stirring, until soft and beginning to brown, about 8–10 minutes. Add the minced garlic and diced red pepper and cook 2 minutes more.
4. Stir in the crushed tomatoes, 1 cup (240 ml) beef stock, 1 tbsp (15 ml) vinegar, thyme, and brown sugar if using. Simmer uncovered 10–12 minutes until slightly reduced and flavors meld. Season with salt to taste (about 1 tsp / 5 g) and adjust acidity with a splash more vinegar if needed.
5. To serve, spoon a mound of pap onto each plate, arrange slices of rested steak alongside or on top, and ladle warm tomato-onion gravy over the meat and pap. Serve immediately with grilled vegetables or a simple salad.