Meat and Pap with Tomato Relish

Ingredients

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 teaspoons ground paprika 2 teaspoons ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 cup (185g) maize meal 1 cup (185g) maize meal
• 2 cups (470ml) water 2 cups (470ml) water
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, cumin, dried thyme, salt, and pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the beef or vegetable broth and bring to a simmer. Reduce the heat to low, cover the pot, and let the meat cook for 1.5 to 2 hours, or until tender.
5. 5.
   In a separate pot, bring the water to a boil. Slowly whisk in the maize meal, stirring continuously to prevent lumps from forming. Reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until the pap thickens and becomes creamy.
6. 6.
   While the pap is cooking, prepare the tomato relish. In a saucepan, combine the diced tomatoes, red bell pepper, tomato paste, white vinegar, sugar, salt, and pepper. Cook over medium heat for 15-20 minutes, until the relish thickens slightly.
7. 7.
   Once the meat is tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the flavorful cooking liquid.
8. 8.
   Serve the meat and pap together, topped with a generous spoonful of tomato relish. Garnish with fresh parsley.

Treat your ingredients with care...

• Maize meal — When cooking the pap, make sure to whisk continuously to prevent lumps from forming. If the pap becomes too thick, you can add a little more water to achieve the desired consistency.
• Beef or lamb — For the most tender results, choose cuts of meat that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For added depth of flavor, marinate the meat in a mixture of spices, garlic, and vinegar for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of chili flakes or a chopped chili pepper to the tomato relish.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.

Serving advice

Serve the Meat and Pap hot, with the tomato relish generously spooned over the meat and pap. Accompany the dish with a side of steamed vegetables or a fresh green salad for a complete and balanced meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh parsley or a sprinkle of chopped green onions. Serve it in individual bowls or on a large platter, allowing guests to help themselves.