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Recipe: Perfect Pap and wors stew

Pap and wors stew. Chop onion, green pepper and garlic clove then in a pot fry them with olive oil. The music on this video is not mine : Songs that don't suck-Blurred lines instrumental Thank you for watching. Видео Pap and wors stew Pap, wors and chakalaka is a much loved dish in South Africa, it is made up of maize/corn flour (paste), wors (South African sausage) and chakalaka which To make the pap, bring the water to a rolling boil in a large saucepan, add the salt and then gradually stir in the maize meal.

Pap and wors stew If it helps, then think of it as meatballs and cornbread. Easy stew with a South African favourite for a comforting dinner option! Lower the heat and return the boerewors to the pan. You can cook Pap and wors stew using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pap and wors stew

  1. Prepare 500 g of wors.
  2. You need 1 of onion.
  3. Prepare 1 of green pepper.
  4. Prepare 1 clove of garlic.
  5. You need 1 spoon of tomato sauce.
  6. You need 1 spoon of Worcester sauce.
  7. Prepare 2 spoons of barbecue sauce.
  8. Prepare 1 packet of brown onion soup.
  9. It's 1/4 cup of olive oil.

Serve with pap or your favourite starchy side! Lekker Pap and Wors, Pap and Stew, Pap and Pork, Russian and Chips, Toasties and much more. And everything on the menu is prepared fresh. Wors Stew Boerewors Stew Recipe Sausage Stew Recipe How To Cook Wors.

Pap and wors stew instructions

  1. Chop onion,green pepper and garlic clove then in a pot fry them with olive oil.
  2. Add Worcester sauce,tomato sauce and barbecue sauce and stir then add wors then cook for 15 minutes and thicken with brown onion soup.
  3. Serve with pap.

Easy To Cook Maize Mielie Pap And Gravy Easy South African Recipe. This cheesy pap and wors cake is EVERYTHING. Wors stew/boerewors stew recipe/sausage stew recipe/how to cook wors. Hello fellow foodies, welcome back to my blog. You can switch out the pap with mashed potatoes and the boerewors for mince or meatballs.

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