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  1. #21

    Default Re: The secrets of pap en sous

    Quote Originally Posted by Andrew Leigh View Post
    For P&S to be a standalone meal however it must be accompanied by lots of Chillie relish.

    You Chillie heads ........ warm up a tin of Hot Chakalaka and throw that over pap for a real alternate treat.
    Amen, on both counts, Sister!

  2. #22

    Default Re: The secrets of pap en sous

    I like using the Impala mielie meal and I can and have made stywe pap for many years but the art of a good krummel pap has always eluded me. Can those in the know share some krummel pap secrets.

    Sometimes I would make a nice savory Bisto type sause in stead of the traditional tomato based sauce. I especially do this when I only cook sausage with the pap (for no specific reason). Makes for a nice alternative on occasion.

  3. #23
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    Default Re: The secrets of pap en sous

    I love my pap en sous, being with an afrikaans farm girl makes life so much easier, I'm convinced they learn to make this around the same time they start to walk! She however enjoys what she calls "slap pap" its a tiny bit thicker than porridge, I can't stand this personally. I enjoy stiff pap thats so dry it starts to crumble when you look at it. Generous amounts of butter and salt must be added to the pap during cooking.

    The sauce/sous must be thick and slightly sweet, we peel the tomatoes prior to cooking them onions are cut very fine. I enjoy adding a bit of peach chutney to mine.

    Meat is a main dish, however wors,chicken and pork rashers is concidered a salad in my eyes ;)

  4. #24

    Default Re: The secrets of pap en sous

    Pap en Wors.....paspenwors.jpg

  5. #25
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    Default Re: The secrets of pap en sous

    Quote Originally Posted by boesman10 View Post
    Pap en Wors.....
    Hahahaha, thats just wrong on so many levels.... And its definitely not the secret to pap en sous....

  6. #26
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    Default Re: The secrets of pap en sous

    My wife read the thread - she is really impressed at the GSers' cooking skills.

    For me: krummelpap by choice, made from extra-coarse maize meal over a wooden fire. The ultimate deal is "pap deluxe" - krummelpap in a potjie, then a can of condensed milk and a can of cream maize stirred in. Beware of eating your fingers into stubbs!

  7. #27
    Member Andrew Leigh's Avatar
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    Default Re: The secrets of pap en sous

    Eish Roelof, jyt nou 'n ding begin ........
    One too many wasted sunsets and one too many for the road .........

  8. #28
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    Default

    Quote Originally Posted by Toxxyc View Post
    It's great if you're not in the mood for pap.
    Is it that bad?

  9. #29
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    Quote Originally Posted by Andrew Leigh View Post
    Eish Roelof, jyt nou 'n ding begin ........
    Hehehe! We love our food Andrew! I enjoying hearing what others do, so that I can try it as well.

  10. #30
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    Default Re: The secrets of pap en sous

    What about a lekker paptert with sauce on the side?

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