PAP (POTATOES AND CORNMEAL)
This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Recipe #309581). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele!
Provided by Enjolinfam
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
- Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
- Serve hot and enjoy the Pap with Chakalaka.
Nutrition Facts : Calories 373.9, Fat 5.7, SaturatedFat 0.8, Sodium 1780.4, Carbohydrate 74.8, Fiber 8, Sugar 1.6, Protein 8.2
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
MICROWAVE CORNMEAL MIELIE PAP WITH SHEBA
This is a great side dish which is a staple in South African homes. It is a quick and easy substitute for mashed potatoes, and is great with barbequed meat - braaivleis. Sheba is a rich tomato gravy which is great over the pap and freezes well. One recipe is usually good for two or three recipes of pap.
Provided by Debbie Boere Vrou
Categories Grains
Time 8m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pap.
- Add boiling water, creamed corn, salt and margarine to casserole dish. Add cornmeal and stir. Cook in microwave for 2 minutes, stir. Cook for around 6 to 8 minutes, stirring every 2 minutes, until pap is thick and fluffy. Serve with gravy, sheba, or salsa. Great with barbequed meat.
- To make microwave pap without creamed corn, add an extra cup of boiling water and cook as directed.
- Sheba.
- Sauté the onion in a frying pan with oil until soft - make sure heat is not too high, you don't want the onions to brown. When onion is soft, add green pepper and stir for around 2 minutes - doesn't have to be completely cooked.
- Add can of tomato paste and also can of diced tomatoes. Then add 3 big cloves of crushed garlic and two cubes of brown sugar and chopped fresh parsley (around 2 tbsps).
- Add ½ teaspoon of salt and 1 ½ tsp of freshly ground black pepper.
- Cook over slow heat (simmer) for about 10 minutes. Better the day after it is made.
- Serve over pap.
Nutrition Facts : Calories 352.9, Fat 8.1, SaturatedFat 1.2, Sodium 958.8, Carbohydrate 69.6, Fiber 8.8, Sugar 19.1, Protein 8.3
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- Fill deep skillet with 1/2 inch of vegetable oil. Place over medium to medium high heat while you prepare the potatoes.
- Peel and dice the potatoes. Place in a bowl and add cornmeal mix and seasoned salt. Stir to coat.
- Test oil for readiness by sprinkling in a little bit of cornmeal. If the corn meal sizzles, the oil is hot enough. Carefully add potatoes.
- Cook, stirring often, until potatoes are lightly browned and tender, about 10-15 minutes. Remove to paper towel lined bowl. Enjoy warm.
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- Preheat the oven to 250 degrees Celsius/ 480 degrees Fahrenheit. Line a baking tray with baking paper.
- If you use organic potatoes (and if you like it), you can leave the potatoes unpeeled. Just scrub them very thoroughly. Otherwise peel the potatoes. Halve them and cut each half into 3 or 4 slices, depending on the size of the potatoes. Place the slices in a large bowl, add the olive oil and mix it with the potatoes using your hands. Make sure that all the potatoes are cover with a thin film of oil.
- In a small bowl mix together the cornmeal and all the spices. Add them to the potatoes and shake the bowl thoroughly to make sure that all the potatoes are covered with the cornmeal mixture.
- Arrange the potatoes in a single layer on the baking tray. Bake for about 35 – 45 minutes or until the potato flesh is very soft and the crust is crispy.
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