Ba-Bootie

This meal is not going to be easy to describe to the non-South African readers. I have tried to add explanatory links wherever possible.

Let’s start off with the pap. This is simply a traditional porridge made from mielie-meal (ground maize or other grain). The closest things to this that I know about would be the Italian polenta or the American grits.

There are numerous recipes for this dish but I prefer the more traditional way of doing things. Traditionally the pap would be cooked in a cast-iron pot over an open fire. The following recipe will feed 4 people.

Ingredients

• 4 ½ cups water
• 1 teaspoon salt
• 2 cups mielie-meal

Method

Add the salt to 4 cups of the water and bring to the boil. Add the mielie-meal slowly but all in one go, stirring continuously with a fork (traditionally a wooden spoon would be used but I prefer the texture obtained by using a fork). Add the lid and simmer for 40 minutes with an occasional stir every now and then. Add the last ½ cup of water, stir, lower the heat and let simmer for a further 30 minutes.

Now for the tomato and onion relish. My thanks to Alta for this marvelous recipe. Alta, the photo shown above shows the outcome of your recipe. This relish can be made in bulk and then bottled for later use. I just made enough for this particular meal. If your children are going to eat this you might want to cut down on the curry and cayenne powders. The recipe is sufficient for 4 people.

Ingredients

• 3 medium rip tomatoes (peeled and chopped)
• 1 medium onion (chopped)
• 1 ½ cups brown sugar
• 1 teaspoon curry powder
• 1 pinch cayenne powder (red pepper)
• ½ teaspoon salt (course salt recommended but ordinary will do as well)

Method

Combine all the ingredients. Bring mixture to the boil, then simmer uncovered (stirring occasionally) for 1 1/2 hours. This is the secret to this recipe, the relish must not be rushed. If you are going to bottle the relish pour the mixture into hot sterilized bottles and seal when cold.

That now leaves me with the boerewors.

The boerewors shown here is store bought as I do not have all the required equipment to make my own sausage nor in fact do I have the time for something like this. According to many of my friends who are scattered all over the world, boerewors is available in many parts of the world. I do know that it is available in the UK, Australia and many parts of the States.

Boerewors is traditionally cooked over a fire. The sausage should be cooked pretty slowly and turned very regularly. The trick here is to ensure that both ends of the sausage are sealed and that you do not prick it in any way. The juices have to remain inside the sausage during the cooking process.

If you are interested in making your own boerewors, the following is the oldest recipe (hopefully the most traditional) that I have.

Ingredients

Method

Mix all the ingredients. Stuff mixture into casing and refrigerate for 24 hours before using.

Happy eating!