Pap & Sausage Bredie

Pap is a South African staple, and though it’s easy enough to make, it does take some time to cook, and can be quite the upper body workout. Below is a step-by-step of sorts to cut said cooking time and workout in half – at the very least! And it pairs so well with another SA classic, sausage bredie, for a nostalgic, flavoursome variation on the traditional pap and wors.
 
Ingredients
 
For the pap
 
3 cups water (luke warm)
1 cup maize meal (plus 2 tbsp extra)
Salt (optional)
Butter (optional)
 
For the sausage food
 
1 ½ tbps vegetable oil
500g sausage
1 onion (chopped)
1 pepper (cut into cubes)
2 or 3 medium potatoes (cut into quarters or smaller)
1 can diced or chopped tomatoes
Salt and pepper to taste
1 chilli (optional)
Fresh coriander
 
Instructions
 
Begin by putting your Instant Pot on the sauté function for five minutes or so. Add 3 cups of water. Then, while whisking your water (ideally, using a silicone whisk so as not to scratch the bottom of the pot), gradually add 1 cup of pap. Cancel the sauté function, close and secure the lid of the Instant Pot, then hit pressure cook for 12 minutes.
 
Once the timer goes off, allow a quick release, and using a wooden spoon, begin stirring your pap. Put your Instant Pot back on the sauté function for five minutes, allowing the pap to cook while you continue to stir, and if you’re happy with the consistency, you can finish it off with optional salt and butter before removing it from the pot to enjoy with your meal.
 
For stiff, or rather, stiffer pap, add an additional 2 tbsp of pap while stirring, a little at a time, until you reach the desired consistency.
 
Next, onto the sausage food. Put your cleaned Instant Pot on the sauté function for 10 minutes and add your vegetable oil. Add your sausage (which I prefer to cut up, or stretch out and twist, into smaller, cocktail size portions). Allow to seal on all sides and cook before removing from the pot.
 
Add your onions, making sure to scrape off all the brown bits from the bottom of the pot with a wooden spoon to add lots of flavour to your onions, and allow to cook for a few minutes until they just begin to soften. Then, add the rest of your veggies, along with your can of tomatoes, and salt and pepper to taste. Close and seal the Instant Pot and pressure cook for 7 minutes.
 
Once the timer goes off, allow a quick release, add your sausage back into your curry and give it a quick stir through.
 
Put the Instant Pot back onto the sauté function, just for 3 minutes or so, to ensure all your vegetables – specifically your potatoes – are cooked through, your sausage reheats, and to add a chilli slit through the middle, if you’d like some heat.
 
Finish off with fresh coriander, and enjoy with your pap. Store the leftover curry for a second meal.