Pap Sushi
A local favorite with a modern twist.
Prep Time: 20 minutes
Cook Time: 25 minutes (Pap) + 10 minutes (Protein/Veg)
Servings: 4 portions (makes approx. 16–20 sushi pieces)
Ingredients:
Pap Base Ingredients:
- 1 cup Maize Meal
- 1 ½ cups Water (for boiling) + 1 cup Water (for paste)
- 1 tbsp Butter
- 1 tsp Salt
Filling Ingredients (Choose One):
- Option A (The Seafood Twist): 1 tin (400g) Pilchards in Tomato Sauce, flaked
- Option B (The Braai Classic): 1 thick piece of Boerewors, cooked and kept whole/straight
- 1 Carrot, cut into thin matchsticks
- 1/2 Green Bell Pepper, thinly sliced lengthwise
- Salt and pepper to season
- Sesame seeds for garnish
Chakalaka Dipping Sauce:
- 1/4 cup Mild & Spicy Chakalaka
- 2 tbsp Mayonnaise
How To Make Pap Sushi
- Bring 1 ½ cups of water to a boil in a pot. Separately, mix the maize meal with 1 cup of cold water to form a smooth paste, then gradually whisk it into the boiling water. Cover and cook over medium heat for 20-25 minutes until it pulls away from the sides. Stir in the butter and salt, then let it cool slightly.
- If using pilchards, flake them and remove the bones. If using boerewors, ensure it is grilled or pan-fried ahead of time (approx. 10 minutes) and cooled slightly. Sauté the carrot matchsticks and sliced green pepper in an oiled pan until slightly softened but still retaining a crisp bite.
- Lay down a double layer of cling wrap on a damp counter. With damp hands, place a portion of warm pap down and flatten it into a neat square sheet (about 0.5cm thick). Arrange a line of your chosen protein (flaked pilchards or the whole piece of boerewors), alongside the carrots and green peppers across the pap layer.
- Carefully use the cling wrap to roll and sandwich the pap layers together, tightly enclosing the filling. Using a very sharp, clean, damp knife, cleanly slice the roll into even “sushi” rounds. Garnish with a sprinkle of sesame seeds. Whisk or blend the chakalaka and mayonnaise together to serve alongside as the dipping sauce.