biltongbox.com

[Dave Lugg]

I remember when I lived in SA there was a sauce that was usually served with mielie pap. It was usually with chicken but I have no name for the sauce unfortunately.

If anyone knows what I'm referring to and has the recipe or could get it that would be great!

[aris]

Typically it was just a tomato sauce - i.e. fry some onions and add tomatoes salt pepper. Unless you are thinking of something more specific?

[Dave Lugg]

I'll have to try that once I find some Pap here in Canada. The taste I remember doesn't directly resemble tomatoes but it's been such a long time I don't want to exclude it immediately

[aris]

If you're looking for pap, try an Italian Deli - they call it 'pollenta'. Though Pollenta is usually yellow, the taste is the same.

[lostfish]

[quote="Dave Lugg"]I remember when I lived in SA there was a sauce that was usually served with mielie pap. It was usually with chicken but I have no name for the sauce unfortunately.

If anyone knows what I'm referring to and has the recipe or could get it that would be great! [/quote]

It's the All Gold Tomato and Onion mix

&#(*@#$(*@allgold.co.za/frmTomato.aspx

I have never tried this recipe but I once found it on a South African recipe website. I am hoping to give it a go when the weather is warmer and I can crack out the braai.

Sauté 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following:

1 c (250 ml) tomato sauce
80 ml vinegar
80 ml Worcestershire sauce
30 ml sugar
125 ml (half a cup) water
2,5 ml (half a teaspoon) dry mustard powder
salt and pepper to taste
Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water.