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South African

Boerewors with pap and sous

Non-vegetarian

Pap en wors

A coil of coriander-spiced farmer's sausage grilled on the braai and served with stiff maize pap and a sweet-sour tomato and onion sauce. South Africa's classic braai plate.

Boerewors with pap and sous is a South African main course, ready in about 50 minutes and made with boerewors, cornmeal and tomato. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy
Calories
981

Ingredients

4 servings

For the pap

For the tomato sous

Equipment

Method

  1. Step 1

    For the sous, soften the onions (opens in a new tab) in the oil, add the garlic (opens in a new tab) and tomatoes (opens in a new tab) and simmer with the sugar (opens in a new tab), salt and pepper (opens in a new tab) until thick and jammy.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    For the pap, bring the water and salt to the boil. Pour in the maize meal (opens in a new tab) in a heap without stirring, cover and leave 5 minutes, then stir hard to combine. Cover and cook on low, stirring every 5 minutes, until stiff and cooked. Stir in the butter (opens in a new tab).

    Food safety: Thick porridge spits; stir with a long spoon.

  3. Step 3

    Grill the boerewors (opens in a new tab) coil over medium coals, turning once or twice with tongs (do not pierce it), until browned and cooked through.

    Food safety: Fresh sausage must be cooked through, to 71 °C in the centre.

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  4. Step 4

    Cut the wors (opens in a new tab) into portions and serve with pap topped with the tomato (opens in a new tab) sous.

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
South Africa · Well documentedAlso popular in Namibia, BotswanaMore food from South Africa
Dish
Lunch · Dinner · Main courses · Grills & kebabs
Cooking method
Barbecued, Grilled, Boiled, Simmered
Taste
smoky, savoury, sweet & sour, aromatic / warmly spiced
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · High-protein
Without the optional extras: Dairy-freeWith the listed swaps: Beef-freeWorked out from the ingredients. How labels work
Good for
Festive & celebration · Child-friendly
Cook more with
Cornmeal · Tomato · Onion · Garlic · Sugar
Techniques
Grilling · Charcoal grilling · Boiling · Simmering

Allergens

  • Contains, can be adapted: Milkfrom butter
  • May contain: Sulphitesfrom boerewors

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

981 kcal per serving

Estimated

1 serving ≈ 687 g · recipe makes 4

Where the energy comes from

  • Protein 12%
  • Carbohydrate 30%
  • Fat 58%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy981 kcal143 kcal
Protein28.6 g4.2 g
Carbohydrate74.4 g10.8 g
Net carbohydrate66.4 g9.7 g
Sugars8.1 g1.2 g
Added sugars2.1 g0.3 g
Fibre7.9 g1.2 g
Fat64.2 g9.3 g
Saturated fat20.4 g3 g
Trans fat——
Cholesterol107 mg15 mg
Sodium1871 mg272 mg
Salt equivalent4.7 g0.7 g
Vitamins & minerals per serving
Potassium
874 mg
Calcium
76 mg
Iron
4.8 mg
Magnesium
138 mg
Vitamin A (RAE)
59 µg
Vitamin C
21 mg
Vitamin D
1.1 µg
Vitamin B12
0.6 µg
Folate (DFE)
50 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: butter.
  • Boerewors: Fresh pork-and-beef sausage, cooked (FDC 174579) used as a stand-in; boerewors is a coarse beef (often with pork) sausage spiced with coriander, and values are for the cooked sausage.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Never prick boerewors: the juices keep it moist.

Common mistakes

  • Grilling over flames that are too hot splits the casing before the inside is cooked.

Serve with

  • Add chakalaka and a green salad for a full braai spread.

Storage

  • Keep pap and sauce in the fridge for 3 days.

Reheating

  • Reheat wors and sous in a pan; slice and fry leftover pap.

Variations

  • Krummelpap (South Africa): A dry, crumbly pap made with less water, popular with braais in the north.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 3

Reviews & corrections

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