Best South African braai pap recipe!

Be sure to give this a try at your next braai!

Ingredients:

3 cups water  
2 cup maize meal
2 T butter  

Directions:

In a large saucepan, bring 3 cups water to a rapid boil. Add 1 cup maize meal and cover. Reduce the heat to medium-low and leave the pap for 8 to 10 minutes. Resist the urge to stir.
Remove the lid, then stir vigorously for 1 minute to incorporate any remaining maize meal into the water.
Repeatedly mash the pap against the side of the saucepan for approximately 2 minutes to get rid of any lumps.
Gradually add another cup of maize meal, stir vigorously and mash again. Reduce the heat to the lowest setting, replace the lid and let the pap steam for 10 to 15 minutes.
Remove the lid and stir. If the pap is a bit too dry, add a little more water and stir again. Add 1 to 2 T butter and stir.

South African Roasted Butternut Squash

Truely awesome give it a try!

Ingredients:

1/2 Kg of butternut

Black pepper

Salt

1 Tablespoon Margarine

 

 

Preheat oven to about 240 degrees. Cut squash in half and discard seeds. Place in a shallow baking dish, cut side up.

Roast 15 to 20 minutes, or until flesh is fork tender. Remove from oven and fluff flesh with a fork. Let cool for 15 minutes then use as directed in recipe. Add margarine in the end once done.

Cooked Yellow Summer Squash

Oh so yummy recipe!

Ingredients:

5 med. yellow squash
2 Tbsp. butter
1/4 c. half-and-half or evaporated milk
1 Tbsp. sugar
salt, to taste
black pepper, to taste

1. Cut squash into thick slices, then into 4 -6 pieces.
2. Place in pan with 2-3 inches of water. Boil until very tender. (Covering pan with lid and steam/boiling them will speed the process).
3. Drain off water.
4. Mash squash with a potato masher or submersion blender until squash is mashed but still has some small pieces.
5. Add butter, cream and seasonings, to taste.
6. Return to a lower heat and cook until liquid is well incorporated.
7. Serve warm.

Taste the squash before adding any sugar!
Amount of sugar should vary with the freshness/variety of squash. The fresher the squash is the less sugar it needs. If it is not from the garden or a farmer’s market, it may need more than 1 Tbsp. sugar.

Yummy Mashed Potatoes with Butternut Squash

This is way too devine,

Ingredients:

1½ stick unsalted butter

1 c. half-and-half

4 clove garlic

3 lb. Yukon gold potatoes

kosher salt

1½ tbsp. vegetable oil

1 butternut squash

 

Directions:

Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth.
Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes.

Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.