Wors and pap that'll really fill you up

A classic South African combination.

Ingredients:

• 750g boerewors
• 1kg ready-cooked pap
• For the sous (sauce):
• 1 onion, chopped
• 2 garlic cloves, minced
• 150ml dry white wine
• 1 carrot, grated
• 1 x 400g tin chopped tomatoes
• 50ml fruit chutney

Method:

Start with the sous: Saute the onion in a non-stick frying pan until soft.

Add the garlic and cook for a minute before adding the wine.

Cook off the wine, then add the carrot, tomatoes and chutney. Simmer for 20 minutes.

For the pap: In a large pot, mix three cups of mielie-meal and one cup of cold water until smooth.

Add a further three cups of water and a generous amount of salt.

Place the pot on medium heat and simmer until the pap has absorbed all the water and is cooked through, which takes about 30 minutes.

Meanwhile, braai the wors over a slowish fire until brown all the way through.

Serve with pap and sous.

Serves: Six to eight

Time: 30 minutes