Entree: Eswatini – Northern Culinary Region – Pap and Gravy (Stiff maize porridge served with savory meat gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 15 min

Ingredients

- 2 cups (240 g) coarse maize meal (pap or coarse yellow cornmeal)
- 6 cups (1.4 L) water, plus extra for adjusting consistency
- 1 tsp (5 g) salt, divided
- 1 lb (454 g) beef stewing meat, cut into bite-size pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 large tomato, chopped, about 6 oz (170 g)
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 tsp (5 g) Worcestershire sauce (optional)
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (optional, for thickening)
- 2 tbsp (30 ml) chopped fresh parsley or spring onion for garnish

Instructions

1. Bring 4 cups (960 ml) of the water to a boil in a heavy saucepan. Stir in 1/2 tsp (2.5 g) salt.
2. Gradually whisk in the maize meal to the boiling water, reducing heat to low. Stir constantly until the mixture thickens and pulls away from the sides, about 8–12 minutes. Add additional hot water a little at a time if it becomes too stiff; cook until pap is smooth and firm.
3. Once cooked to the desired firmness, remove the pap from heat, cover, and keep warm. To serve in portions, shape with a spoon or wet hands into mounds.
4. While pap cooks, heat the vegetable oil in a heavy skillet or pot over medium-high heat. Season the beef pieces with a pinch of salt and brown in batches until well seared on all sides, about 6–8 minutes total. Remove and set aside.
5. In the same pot, add the chopped onion and sauté until soft and golden, about 6 minutes. Add the garlic and cook 1 minute.
6. Stir in the chopped tomato and tomato paste and cook down 3–4 minutes until slightly reduced. Return the browned beef to the pot.
7. Add the beef stock, Worcestershire sauce if using, remaining salt, and black pepper. Bring to a simmer, cover, and cook gently until the beef is tender, about 45–60 minutes depending on cut.
8. If a thicker gravy is desired, stir the cornstarch slurry into the simmering gravy and cook 2–3 minutes until glossy and thickened. Adjust seasoning.
9. Serve hot with portions of pap and spoon generous ladles of beef gravy over the top. Garnish with chopped parsley or spring onion.