Hey Fam!
Welcome back to our Thursday hangout, where we gather to celebrate our one true hero… FOOD. Yes— the undisputed main character in the series called our lives.
Today, I’m skipping the long intro and getting straight to the good stuff because honestly… this dish deserves no delays.
On the menu? Smoky Tomato Beef Pap Skillet.
Okay, okay—just a tiny intro. This is a hearty, no-stress, one-pan kind of meal you can whip up any day of the week—especially when you want pap, but not the usual pap.
Are you sold yet? Or should I stop talking and start cooking already?
Alright then—let me show you how it’s done!
How to make Smoky Tomato Beef Pap Skillet
Ingredients:
- 1½ cups maize meal (pap)
- Water + salt (for cooking pap)
- 300–400g beef mince or thin beef strips
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 large ripe tomato, grated or finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon mild chilli flakes (optional)
- 1 teaspoon beef stock powder
- Salt & black pepper to taste
- 1 tablespoon cooking oil
- Fresh parsley or spring onion (for garnish)
Method:
- Cook the pap: Prepare pap the usual way until smooth and firm. Once cooked, set aside and keep warm.
- Make the smoky beef: Heat oil in a pan. Add onion and cook until soft. Add garlic and stir briefly. Add beef and cook until browned.
- Build the flavour: Stir in grated tomato, tomato paste, smoked paprika, chilli flakes, stock powder, salt, and pepper. Simmer for 8–10 minutes until thick and rich.
- Finish & serve: Spoon the smoky beef over pap or gently fold chunks of pap into the beef for a skillet-style dish. Garnish with parsley or spring onion.
How to enjoy it:
*With a side of chakalaka or cabbage
*As a filling lunch or dinner
*Perfect for sharing straight from the pan
Optional twists (still original):
*Add a spoon of peanut butter for depth
*Swap beef for boerewors mince
*Add a splash of cream or amasi at the end for softness
HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Beef Spaghetti