South African Barbecue Plate with Pap, Steak & Sausage

South African Barbecue Plate with Pap, Steak & Sausage

The South African barbecue plate with Pap, steak & sausage is a delicious and hearty meal that brings the flavors of South Africa to your table. This dish combines grilled meat with a traditional maize side, perfect for any gathering.

Why Make This Recipe

Making a South African barbecue plate is not just about the taste; it’s about enjoying a cultural experience. This recipe is great for social gatherings and brings a unique flavor profile. It is hearty, filling, and sure to satisfy everyone at the table.

How to Make South African Barbecue Plate with Pap

The steps to make this mouthwatering dish are simple. Gather all your ingredients and follow these directions to enjoy a fantastic South African barbecue plate.

Ingredients:

• 1 beef steak (T-bone or sirloin)
• 1 boerewors sausage (or any spicy beef sausage)
• 1 tbsp olive oil
• 1 tsp steak spice
• 1/2 tsp paprika
• Salt & black pepper to taste
• 1 cup maize meal (cornmeal)
• 2 1/2 cups water
• 1/2 tsp salt
• 1 cup shredded cabbage
• 1/2 cup grated carrot
• 2 tbsp mayonnaise
• 1 tsp vinegar
• 1 onion, chopped
• 2 tomatoes, diced
• 1 tbsp oil
• 1/2 tsp curry powder
• Salt & chili flakes (optional)

Directions:

1. Prepare the Pap: Boil water with salt. Gradually stir in maize meal while whisking to avoid lumps. Reduce heat and cook covered for 10–15 minutes until thick.
2. Grill the Meat: Rub steak and boerewors with olive oil, spices, and paprika. Grill or pan-fry until browned and cooked through.
3. Make the Relish: Sauté onions in oil until golden. Add tomatoes, curry powder, and seasoning. Cook until thickened.
4. Coleslaw: Combine cabbage, carrots, mayonnaise, vinegar, salt, and pepper. Mix well.
5. Serve everything together: Place pap, steak, boerewors, coleslaw, and relish on the side.

How to Serve South African Barbecue Plate with Pap

Serve the South African barbecue plate hot, allowing guests to choose how much pap and meat they want. The coleslaw adds a refreshing crunch, while the relish enhances the flavors perfectly.

How to Store South African Barbecue Plate with Pap

If you have leftovers, let them cool, then store in an airtight container in the fridge. The pap is best eaten fresh, but you can reheat it. The meat and coleslaw can be stored for about 2–3 days.

Tips to Make South African Barbecue Plate with Pap

• Use a good quality steak for the best flavor.
• Adjust the spices to suit your taste.
• Make sure to whisk the maize meal slowly to prevent lumps in the pap.
• Let the meat rest for a few minutes after grilling for better juiciness.

Variation

You can replace boerewors with any favorite sausage, or try different types of meats like chicken or lamb. You can also add different vegetables to the coleslaw for variety.

FAQs

1. Can I make the pap ahead of time?
   Yes, you can prepare the pap earlier but it’s best enjoyed fresh.

2. What type of steak is best for grilling?
   T-bone or sirloin are great options, as they are tender and flavorful.

3. Where can I buy boerewors sausage?
   You can find boerewors in specialty shops or online. Buy it here.

Enjoy your South African barbecue plate with pap, steak, and sausage, bringing a taste of South Africa to your home!

South African Barbecue Plate with Pap, Steak & Sausage

A delicious and hearty meal that combines grilled meat with traditional maize side, perfect for gatherings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Barbecue, South African

Servings 4 servings

Calories 700 kcal

Ingredients

  

For the meat

• 1 lb beef steak (T-bone or sirloin) Choose a good quality steak for the best flavor.
• 1 link boerewors sausage (or spicy beef sausage) Can replace with any favorite sausage.
• 1 tbsp olive oil For rubbing the meat.
• 1 tsp steak spice
• 1/2 tsp paprika
• Salt & black pepper to taste

For the Pap

• 1 cup maize meal (cornmeal)
• 2 1/2 cups water For boiling.
• 1/2 tsp salt For seasoning the water.

For the Relish and Coleslaw

• 1 cup shredded cabbage
• 1/2 cup grated carrot
• 2 tbsp mayonnaise
• 1 tsp vinegar
• 1 onion chopped For the relish.
• 2 tomatoes diced For the relish.
• 1 tbsp oil For sautéing the onions.
• 1/2 tsp curry powder For the relish.
• Salt & chili flakes (optional)

Instructions

 

Preparation

• Boil water with salt for the pap.
• Gradually stir in maize meal while whisking to avoid lumps.
• Reduce heat and cook covered for 10–15 minutes until thick.

Grilling the Meat

• Rub steak and boerewors with olive oil, spices, and paprika.
• Grill or pan-fry until browned and cooked through.

Making the Relish

• Sauté onions in oil until golden.
• Add diced tomatoes, curry powder, and seasoning.
• Cook until thickened.

Preparing Coleslaw

• Combine shredded cabbage, grated carrots, mayonnaise, vinegar, salt, and pepper.
• Mix well.

Serving

• Place pap, steak, boerewors, coleslaw, and relish on the side.

Notes

If you have leftovers, let them cool, then store in an airtight container in the fridge. The pap is best eaten fresh, but you can reheat it. The meat and coleslaw can be stored for about 2–3 days. Adjust spices to suit your taste.

Keyword boerewors, pap, Sausage, South African barbecue, Steak