Pap and Sheba

Ingredients

• 750 ml Water
• 1.5 tsp Salt
• 1 tbsp Butter
• 1 pcs Onion
• 3 pcs Tomato
• 1 pcs Green Pepper
• 2 pcs Garlic
• 1 pcs Birds Eye Chili
• 2 tbsp Sunflower Oil
• 1 tbsp Tomato Paste
• 2 tsp Worcestershire Sauce
• 1 pcs Lemon
• 2 pcs Spring Onion
• 0.5 tsp Black Pepper
• 160 g Maize Meal

Method

1. Bring most of the {water} to a boil in a medium heavy pot over medium heat. Whisk in {salt}, then rain in {maize_meal} slowly, whisking to prevent lumps. Lower to gentle heat, cover loosely, and cook until thick and smooth. Stir in {butter} at the end for a glossy finish, then taste and adjust with more {salt}.
2. Dice {onion}, {tomato}, and {green_pepper} finely for an even, chunky relish. Mince {garlic}, slice {birds_eye_chili}, thinly slice {spring_onion}, and cut {lemon} into wedges.
3. Heat {sunflower_oil} in a large skillet over medium heat. Add the prepared {onion} with a pinch of {salt} and sweat until softened and translucent. Add {green_pepper}, season again, and cook until just tender. Stir in {garlic} and {birds_eye_chili} for a brief bloom, then add {tomato_paste} and cook until slightly darkened for deeper savoury flavour. Add {tomato} and {worcestershire_sauce}, season with {black_pepper} and more {salt}, and simmer until the relish is juicy, chunky, and lightly reduced. Finish with a squeeze of {lemon}.
4. Spoon the hot {maize_meal} pap into warm bowls and top with {tomato} sheba. Scatter over {spring_onion} for crunch and freshness, and serve with the remaining {lemon} wedges alongside.