South African Pap and Sauce – Easy, Affordable, Classic

Pap and sauce. It’s about as classic as South African food gets. 

I already have a separate post on pap, and this is the accompanying post for the rich, delicious tomato sauce that’s traditionally eaten on top.

Hardly anyone ever talks about the sauce as a thing on it’s own, but if they do, they might call this tomato sauce or tomato relish “Sheba.” I grew up hearing the English or Afrikaans phrase most commonly used: pap and sauce or pap en sous. 

More than any other name, I knew this dish as “pap and wors,” since it is very commonly eaten with boerewors, another South African staple. Boerewors requires a very specific machine to make, but maybe you’ll find the recipe for it here someday.

In the meantime, let’s talk about the sauce. 

Pap’s tomato sauce or “sous” is a tomato-centric sauce featuring onions, garlic and spices of choice. Our family recipe leans towards curry powder for spice and some kind of herb like oregano, and we use bell peppers and even some jalapeno for flavor (but not too much spice). 

Why You’ll Love This Pap and Sauce

• Comfort Food at Its Finest: Pap and sauce is hearty and satisfying even on its own, but adds a richness as a side that makes any meal that much more comforting. 
• Budget-Friendly Staple: Pap is simly maize meal and this tomato sauce only requires a few simple pantry ingredients that you probably already have, all of which are really on the affordable side. 
• Versatile and Family-Friendly: You can make the tomato-and-onion sauce mild or spicy, bulk it up with beans or meat, or keep it completely plant-based. There’s something for everyone.

Ingredients (For Sauce Only)

Check out my separate pap recipe for the pap details.

• Canned tomatoes: Some people choose to use fresh, or a combo of both. For the sake of ease, I pretty much always choose canned. It’s also usually cheaper that way. Crushed is the foundation, cherry tomatoes add texture.
• Sugar: For all the tomatoes and their acidity, a little sugar is needed. Brown sugar adds some depth. To keep it whole, coconut sugar (brown or white) is a little less refined. If you’re against it, maple syrup should do the trick (just pour and taste in small increments).
• Jalapeño and/or bell pepper: If you like things very spicy, keep the jalapeño seeds in. If you don’t, take them out! Just the jalapeños (no seeds) add enough of a bite to make it interesting but not very spicy. I love some red bell pepper in pap sauce as well.
• Spices: This sauce is much like your average stew where you can feel free to throw in your faves, but some curry powder (in my opinion) is not as negotiable. You could add oregano, thyme, ras el hanout or a touch of cumin and cinnamon, cayenne (if you want it spicier, but see above about jalapeño seeds), and the list goes on. You could even a teeny dash of wosterchire sauce, balsamic vinegar, liquid smoke… just little drops to add depth, not enough to crazily affect the flavor.

How to Make It

Make the pap separately (but around the same time).

Serving Suggestions for Pap and Sauce (Or Just Sauce)

• Boerewors or grilled chicken: Pretty much any meat at a BBQ will do, but nothing is more traditional than boerewors
• Fried eggs: Add pap and sauce to your breakfast, you won’t regret it. (Recommend over-easy!)
• Sautéed greens or cabbage: This dish goes deliciously with cooked leafy greens, from kale and spinach to cabbage or collard greens.