Pap and Red Gold Concentrate Sheba
This is an absolute game-changer for a South African braai! Making a traditional sheba (tomato and onion relish) usually requires dicing onions, mincing garlic, and slowly reducing canned tomatoes down to a thick gravy.
By using Red Gold Concentrate, you get that exact rich, sweet, and savory depth instantly. Because the concentrate already contains flame-grilled tomatoes, oven-roasted onions, and caramelized garlic, you can whip up a luxurious, velvety “Instant Sheba” in under 10 minutes while your phutu or stywe pap (stiff porridge) is cooking.
The Ingredients
For the Quick Red Gold “Sheba” Sauce:
- Red Gold Concentrate: 4 tablespoons
- Water or Beef/Vegetable Stock: 250ml (1 cup)
- Butter or Cooking Oil: 1 tablespoon
- Sugar: 1 teaspoon (just to balance the tomato acidity, to taste)
- Salt & Pepper: To taste
- Optional local kick: 1 teaspoon of mild curry powder or chakalaka seasoning
For the Pap (Stywe Pap):
- Water: 1 litre (4 cups)
- Salt: 1 teaspoon
- Butter: 1 tablespoon (optional, for extra flavor)
- Maize Meal: 2 to 2.5 cups
The Method
1.Start the Pap: 25 min.
Bring the water and salt (and butter, if using) to a rolling boil in a heavy-bottomed pot. Slowly pour in the maize meal while whisking vigorously with a wooden spoon or a wire whisk to prevent any lumps.
2.Let the Pap steam: Under cover.
Once it thickens into a smooth paste, turn the heat down to the lowest setting. Put the lid on and let it steam gently for 20 to 25 minutes, stirring once or twice in between to make sure it doesn’t burn.
3.Bloom the Red Gold: 2 min.
While the pap is steaming, make your sauce. Melt the butter or oil in a small saucepan over medium heat. Stir in the 4 tablespoons of Red Gold Concentrate (and your curry powder/chakalaka seasoning if using). Fry for 1 to 2 minutes to caramelize the sugars and release the rich, roasted aromas.
4.Simmer into a rich gravy: 5 min.
Slowly pour in the water or stock, whisking gently to combine with the concentrate. Add the sugar, salt, and pepper. Let it simmer gently on medium-low heat for 5 minutes until it thickens into a rich, glossy gravy.
5.Serve together: Assemble.
Spoon a generous portion of steaming, fluffy pap onto a plate, create a small well in the center, and ladle the rich, glossy Red Gold sauce right over the top. Perfect alongside a grilled piece of boerewors!
Chef’s Tip: If you prefer Phutu pap (crumbly pap) over Stywe pap (stiff, smooth pap), use slightly less water (about 750ml) and stir vigorously with a fork during the initial cooking stage to create small, fluffy crumbs.