Easy South African Barbecue Plate: Pap, Steak & Boerewors
When I first stumbled upon the concept of a South African barbecue plate, I was immediately transported to a sun-drenched backyard, laughter ringing out over sizzling grills. The thought of digging into a hearty meal featuring pap, juicy steak, and boerewors made my mouth water and sparked an insatiable curiosity. Honestly, is there anything more comforting than a plate piled high with deliciousness? It was a long time ago, on a lazy Sunday afternoon, with the sun streaming through my kitchen window, that I decided this dish would be the star of my weeknight dinner. My first attempt wasn’t perfect. Cue the kitchen chaos! But that’s part of the beauty of cooking, right?
As I embarked on this culinary adventure, I could almost feel the essence of South Africa’s hospitality wafting through the air. Who doesn’t crave a plate filled with rich flavors, beautiful aromas, and just a touch of nostalgia? This recipe, which includes pap (a staple made from maize meal), juicy steak, and homemade boerewors, has that comforting effect — like a warm hug that makes you sit a little taller and feel a bit cozier. It’s a meal meant for sharing, and honestly, who doesn’t need a hearty dinner that feels like family?
In this post, I’ll guide you through the process — with all the gory details of my blunders included — to whip up this delightful South African feast. Gather your ingredients and let’s get cooking!
Why You’ll Love This Recipe
- Flavor Explosion: The robust flavors of steak paired with spicy boerewors and creamy pap create a savory symphony you won’t forget.
- Versatile for Leftovers: If you happen to have any leftovers (which you probably won’t), they make for amazing next-day meals!
- Picky-Eater Approved: Trust me, even the fussiest eaters in your household will come back for seconds.
- Budget-Friendly: This is a high-protein meal that won’t break the bank, making it ideal for family gatherings or casual weeknight dinners.
- Meal Prep Win: Spend a little time on the weekend, and you’ve got quick family meals lined up for the week ahead.
- Feel-Good Comfort: Seriously, there’s something about digging into a plate full of food this hearty that just feels like a big ol’ hug.
What Makes This Recipe Special?
This recipe is more than just some grilled meat on a plate; it’s about the warmth and experiences shared around the dinner table. I cherish the memories of relishing boerewors at festive family BBQs, the smoky aroma filling the air. There’s a slight spice kick from the sausage, complemented by the creamy texture of pap, which makes you feel just a little bit fancy when you scoop it up. You could even get creative with the relish and coleslaw — a culinary ode to individual flavors. If you’re looking for high protein meals that are genuinely enjoyable, this is it!
Ingredients
Here’s what you’ll need to make your very own South African barbecue plate:
- 1 beef steak (T-bone or sirloin): The heart and soul of your meal, providing rich, meaty goodness. Choose quality cuts for the best flavor.
- 1 boerewors sausage: If you can’t find boerewors, a spicy beef sausage will do just fine. Get creative!
- 1 tbsp olive oil: For grilling and helping spices stick.
- 1 tsp steak spice: For that perfect seasoned crust. Get the best stuff you can find.
- 1/2 tsp paprika: Adds a depth of flavor with a hint of smokiness.
- Salt & black pepper: To taste, because bland food is a crime!
- 1 cup maize meal (cornmeal): The base of pap, providing that comforting, starchy goodness.
- 2 1/2 cups water: Needed for cooking the pap.
- 1/2 tsp salt: To flavor the pap.
- 1 cup shredded cabbage: For that crunchy, fresh coleslaw that balances the heaviness.
- 1/2 cup grated carrot: Adds a touch of sweetness and color. Feel free to get fancy and use purple carrots!
- 2 tbsp mayonnaise: For creaminess in the slaw.
- 1 tsp vinegar: To cut through the richness and brighten the flavors.
- 1 onion, chopped: For the relish, bringing sweetness as it caramelizes.
- 2 tomatoes, diced: Adds juiciness and color to your relish.
- 1 tbsp oil: For sautéing the onion and tomatoes.
- 1/2 tsp curry powder: Gives the relish a unique flavor twist.
- Salt & chili flakes (optional): For additional heat if you’re feeling bold.
If you’re anything like me and you like to mess around a little, don’t hesitate to switch up the ingredients. Toss in some bell peppers for extra crunch in your relish, or swap out the mayonnaise for Greek yogurt in the coleslaw for a healthier touch. The possibilities are endless; just don’t forget the essentials!
How to Make It Step-by-Step
Alright! Time to roll up those sleeves. This might be the fun part where things can get a little messy, but I promise it’s all part of the cooking experience!
Step 1: Prepare the Pap
Let’s start with the pap, the cornerstone of this meal. You’ll want to bring 2 1/2 cups of water and 1/2 tsp salt to a rolling boil in a saucepan. Now, here comes the tricky part: when you’re ready to add the maize meal, do it gradually while whisking continuously. I can’t help but remind you, whisking is your best friend here — we don’t want any lumps!
Reduce the heat to low, cover, and let it cook for about 10-15 minutes. I can still remember my first attempt; I took the lid off too early, and it was a starchy disaster! But you’ll know it’s done when the pap thickens up and pulls away from the sides of the pan.
Step 2: Grill the Meat
While your pap is cooking, it’s time to get that steak and boerewors ready. Give them a generous rub of olive oil, steak spice, paprika, salt, and pepper. I like to let the seasoned meat sit for a bit; it helps the flavors penetrate. When the oils absorb the spices, it leads to a flavor explosion.
Heat up your grill or a skillet, and throw on that steak! You’ll want to hear the satisfying sizzle as it hits the hot surface. Grill both sides until they reach your desired doneness—medium-rare is my jam, but do what you love! The boerewors can be grilled alongside — just ensure they’re nicely browned and cooked through.
Step 3: Make the Relish
When your meat is cooked to perfection, let it rest for a moment. You deserve a little break! While it’s resting, it’s time to whip up that flavorful relish. In a pan, heat some oil over medium heat and toss in those chopped onions. Sauté until they turn golden brown and smell fragrant—oh, it’s heavenly!
Next, add in the diced tomatoes and curry powder, plus a sprinkle of salt to bring out those flavors. Cook until thickened, which can take around 10 minutes. If you’re feeling adventurous, toss in some chili flakes for a bit of kick!
Step 4: Mix the Coleslaw
If you want a crunchy counterpart to all that hearty goodness, now’s the time to make the coleslaw. In a bowl, combine shredded cabbage, grated carrots, mayonnaise, vinegar, salt, and pepper. If you’re like me and find yourself experimenting, try adding a pinch of sugar or even some fresh herbs — it’ll elevate the flavor profile!
Mix it all well and take a moment to appreciate how fresh and vibrant it looks. It’s so colorful that I often wish it could be a centerpiece!
Step 5: Serve It All Together
Finally, the moment you’ve been waiting for! Find a large plate and start by scooping up a generous portion of pap. Slice your steak and lay it gracefully next to it, then add the grilled boerewors. Drizzle that luscious relish on top, and don’t forget to pile on the coleslaw for some refreshing crunch!
As you sit down to enjoy your feast, take in those mouth-watering aromas wafting through the air. It’s not just a dinner, it’s an experience!
Tips for Best Results
- Choose Good Quality Meat: The better the cut of your steak, the more flavorful your meal will be.
- Let It Rest: Allow meat to rest post-grilling for juicier bites.
- Whisk Like a Pro: Never skimp on the whisking when making pap — it’s crucial!
- Adjust Spices: Don’t hesitate to adjust spices to suit your palate. A bit more paprika or curry powder can really make a difference!
Ingredient Substitutions & Variations
- If you’re vegetarian, substitute the steak and sausage with grilled portobello mushrooms and veggie sausages.
- Want to make it keto-friendly? Swap out pap for cauliflower rice for a low-carb twist.
- You can use any type of fresh vegetable in the coleslaw or even add apples for an unanticipated sweet twist!
Serving Suggestions
This plate is a meal in itself, but if you want to amp up the experience, I’d suggest pairing this with a chilled glass of sparkling water infused with lemon or your favorite iced tea. And a little dessert—a slice of malva pudding or some fresh fruit—makes for the perfect end to a well-rounded meal. Trust me, this and a rom-com is perfection!
How to Store and Reheat Leftovers
If you happen to have any leftovers (which is rare, let me tell you), simply store them in an airtight container in the fridge. They’ll keep well for about 2-3 days. To reheat, I suggest using medium heat on a skillet to keep that lovely texture intact.
Just a quick tip: don’t microwave the pap unless you want it to turn into a rubbery mass. Add a splash of water and cover it to steam for better results.
Make-Ahead and Freezer Tips
You can prepare the pap in advance; just reheat it gently on the stove, stirring frequently to get the creamy texture back. You can also cook the relish ahead of time; it stores beautifully in the fridge. If you plan to freeze, just remember to segregate the meat and savor the relish separately.
Common Mistakes to Avoid
- Soggy Pap: Pouring the maize meal in too quickly can lead to lumps; whisk gradually and patiently!
- Undercooking Meat: Always check for doneness! Aim for an internal temperature of around 145°F for steak.
- Limp Coleslaw: Make the coleslaw just before serving for the freshest crunch; cashew or apple slices can easily limp if they sit too long.
Frequently Asked Questions (FAQ)
-
Can I use other types of meat?
Absolutely! Chicken or even grilled veggies can be delicious substitutes. -
Is there a gluten-free option?
Yes! The recipe is inherently gluten-free since it uses maize meal. -
Can I make this in advance for a party?
Definitely! Prep separate components ahead of time for an easy assembly when guests arrive. -
What’s the best way to grill boerewors?
Keep it over medium heat, turning frequently, for about 15-20 minutes until cooked through. -
How spicy is the dish?
The spice level is adjustable; feel free to customize according to your taste.
Cooking Tools You’ll Need
- A good quality grill or skillet.
- Heavy saucepan for the pap.
- Whisk to beat the lumps away.
- Chopping board and knives for your veggies and meat.
- Mixing bowls for the coleslaw and relish.
Final Thoughts
This South African barbecue plate is more than just a meal; it’s a celebration of community, flavors, and a little chaos in the kitchen — the kind of vibes I love! Whether it’s a cozy weeknight dinner or a vibrant weekend gathering, this dish brings people together. Each bite tells a story, and I genuinely hope it becomes a beloved family staple in your home, too.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Here’s to delicious food and even better memories!
South African Barbecue Plate
Ingredients
For the Pap
- 1 cup maize meal (cornmeal) The base of pap, providing comforting, starchy goodness.
- 2.5 cups water Needed for cooking the pap.
- 0.5 tsp salt To flavor the pap.
For the Meat
- 1 serving beef steak (T-bone or sirloin) Choose quality cuts for the best flavor.
- 1 link boerewors sausage A spicy beef sausage can be used as a substitute.
- 1 tbsp olive oil For grilling and helping spices stick.
- 1 tsp steak spice For a perfectly seasoned crust.
- 0.5 tsp paprika Adds a depth of flavor.
- to taste salt & black pepper Season to taste.
For the Coleslaw
- 1 cup shredded cabbage For that crunchy, fresh coleslaw.
- 0.5 cup grated carrot Adds sweetness and color.
- 2 tbsp mayonnaise For creaminess in the slaw.
- 1 tsp vinegar To brighten the flavors.
- to taste salt and pepper Season to taste.
For the Relish
- 1 onion chopped For sweetness as it caramelizes.
- 2 tomatoes diced Adds juiciness to the relish.
- 1 tbsp oil For sautéing the onion and tomatoes.
- 0.5 tsp curry powder Gives the relish a unique flavor twist.
- to taste salt & chili flakes (optional) For additional heat if desired.
Instructions
Preparation of Pap
- Bring 2 1/2 cups of water and 1/2 tsp salt to a rolling boil. Gradually add the maize meal while whisking continuously to avoid lumps.
- Reduce the heat to low, cover, and let cook for 10-15 minutes until thickened.
Grilling the Meat
- Rub the steak and boerewors with olive oil, steak spice, paprika, salt, and pepper.
- Heat the grill or skillet and grill the steak to desired doneness, and cook the boerewors until browned and cooked through.
Making the Relish
- In a pan, heat oil over medium heat and sauté the chopped onions until golden brown.
- Add diced tomatoes, curry powder, and salt. Cook until thickened, about 10 minutes.
Mixing the Coleslaw
- Combine shredded cabbage, grated carrots, mayonnaise, vinegar, salt, and pepper in a bowl. Mix well.
Serving
- Scoop a portion of pap on a plate, slice the steak, add the grilled boerewors, drizzle with relish, and top with coleslaw.
