Pap, Gravy & Boerewors (with Nyala)

Ingredients:

For the Pap:

• 20 cups Nyala Super Maize Meal, approx. 5 litres
• 40 cups water, approx. 10l
• 10 tbsp coarse salt, approx. 150g

For the Gravy:

• 40 tbsp olive oil, 600 ml
• 10-20 tsp chilli flakes, 50-100 ml, approx. 25-50 g; adjust for heat
• 10 tbsp coriander, ground or seeds; 150 ml, approx. 100 g
• 8 kg chopped and diced tomatoes, or about 40 medium tomatoes, assuming 200 g each
• 30 cups white onions, diced, 7.5 litres, approx. 4.5 kg
• 30 tbsp tomato sauce, 450 ml
• 20 tbsp Worcestershire Sauce, 300 ml
• 10 tbsp brown sugar,150 ml, approx. 150 g
• 10 cups water, 2.5 litres
• Coarse salt & black pepper to taste, start with 40-80 g salt and 15-30 g pepper; add incrementally

For the Boerewors:

• 10 kg boerewors or similar sausage, cut into portions if needed

For Serving/Garnish:

• Fresh green herbs, e.g., parsley or coriander; approx. 400 g or 8 bunches, chopped

Method

1. Prep the pap ingredients: Measure the maize meal and salt. Have the water ready to boil in large pots.

2. Prep the gravy ingredients: Dice the 30 cups (4.5 kg) onions finely. Chop and dice the 8 kg tomatoes (or use canned equivalents for ease in bulk). Measure other ingredients.

3. Prep the boerewors: If the 10 kg boerewors is in long coils, cut into manageable portions (about 15-20 cm each) for grilling.

Cooking the Pap:

1.Boil water: In one or more large heavy-bottomed pots (divide ingredients if using multiple for even cooking), bring the 40 cups (10 litres) water and 10 tbsp (150 g) coarse salt to a boil over high heat.

2. Add maize meal: Gradually add the 20 cups (4 kg) Nyala Super Maize Meal, stirring with large wooden spoons or forks to incorporate without lumps. The consistency at this stage will be the final texture, aim for stiff and not too watery; adjust with a bit more maize meal if too thin or water if too thick.

3. Simmer covered: Reduce heat to medium-low. Cover securely with lids and simmer for 35-45 minutes (longer for bulk to ensure even cooking). Stir occasionally (every 10 minutes) to prevent sticking or burning, then reseal. The pap should be cooked through, firm, and crumbly with no raw taste. Keep warm, covered, until serving.

Cooking the Gravy:

1.Heat oil and sauté: In one or more large sauté pans or pots (multiple recommended for volume), heat the 40 tbsp (600 ml) olive oil over medium heat (divide oil). Add the diced 30 cups (4.5 kg) onions, 10-20 tsp (25-50 g) chilli flakes, and 10 tbsp (100 g) coriander. Cook for 10-12 minutes, stirring frequently, until the onions are golden brown and fragrant.

2. Add tomatoes and sauces: Stir in the 8 kg chopped tomatoes, 30 tbsp (450 ml) tomato sauce/ketchup, 20 tbsp (300 ml) Worcestershire Sauce, 10 tbsp (150 g) brown sugar, and 10 cups (2.5 litres) water. Bring to a simmer.

3. Cook to thicken: Reduce heat to low-medium and cook for 35-45 minutes (or longer for bulk), stirring occasionally, until the sauce thickens, the water mostly evaporates, and flavours blend. The gravy should be rich and saucy, not watery, if too thin, simmer uncovered for longer; if too thick, add water. Season with coarse salt and black pepper to taste (add gradually, tasting as you go). Remove from heat and keep warm.

Cooking the Boerewors:

1.Preheat grill: Heat one or more large grills or braai setups to high heat. Ensure even heat distribution for bulk quantities.

2.Grill the sausage: Place the 10 kg boerewors portions on the grill in batches to avoid overcrowding. Cook for 5-7 minutes on one side until charred and browned. Flip carefully and cook for another 5-7 minutes until fully cooked through and skins are crisp. Do not prick the sausages to retain juices. This may take 30-45 minutes total for all batches.

3. Rest: Remove from the grill and let rest on trays for 5-10 minutes to redistribute juices.

Serving:

1. Arrange the rested boerewors (about 200 g per person) on large platters or boards.

2. Serve alongside generous scoops of hot pap (about 200-250 g per person) and dishing spoon full of gravy (about 150-200 ml per person).

3. Garnish with chopped fresh green herbs.

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