South African Barbecue Plate with Pap, Steak & Sausage
A delicious and hearty meal that combines grilled meat with traditional maize side, perfect for gatherings.
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.