Clover Butro Oil Pap, Wors & Gravy
(22 Jan 2020)

Clover Pap, Wors and Gravy

Classic Pap, Wors and Gravy
 
Recipe by Nicole Snelling
 
Cooked boerewors sausage
 
Pap:
2 Cups Water
1 Cup Maize meal
2 Tbsp Butro oil blend
Pinch of salt 
 
Heat the water and salt in pot and bring to a boil. Mix the maize meal with a small amount of water to form a fluffy mixture. Stir the maize with the boiling water and mix well. Place the lid on the pot and reduce the heat to a simmer. Allow to cook for about 45- 50 minutes over very low heat and stir twice during the cooking process. Once the maize has cooked stir through the Butro oil.
 
Gravy:
1 Tin tomato and onion mix
3 Tbsp Brown onion soup powder
1 Tbsp Butro oil blend
Splash of water
 
Add the Butro oil, brown onion soup and a splash of water to a sauce pan to form a paste.
Then add the tomato and onion mix to the paste and using a whisk, mix until combined.
Bring the pan to a medium heat and allow the gravy to cook for 3-4 minutes until thickened. Add more water to the gravy if the mixture is too thick.
 
Serve the cooked boerewors on top of a bed of pap, then top with the gravy sauce before serving.

 

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