Coiled Boerewors with Stywe Pap and Tomato-Onion Smoor

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

A whole coil of coriander-spiced farmer's sausage, grilled until it snaps, served with firm maize-meal pap and a sweet tomato and onion relish. This South African-inspired beef recipe, ready in about 60 minutes, pairs beef boerewors coil, white maize meal, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 690 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg beef boerewors coil
• 2 cups white maize meal
• 1 litre water
• 2 tbsp butter
• 1 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 garlic cloves, minced
• 4 ripe tomatoes, chopped
• 1 green bell pepper, diced
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: For the smoor, heat the oil in a pan and cook the onions and green pepper for 8 minutes, until soft. Add the garlic, tomatoes, sugar, Worcestershire sauce and pepper, then simmer for 15–20 minutes, until thick and jammy. Season with salt.
2. Step 2: For the pap, bring the water and 1 tsp of salt to a boil in a heavy pot. Pour in the maize meal all at once in a mound, without stirring. Cover and cook on low heat for 5 minutes.
3. Step 3: Stir the pap hard with a wooden spoon until smooth and stiff. Cover and steam on the lowest heat for 25–30 minutes, stirring every 10 minutes. Stir in the butter at the end.
4. Step 4: Meanwhile, keep the boerewors in its coil and push two long skewers through it in a cross so it holds its shape. Don't prick the casing.
5. Step 5: Grill over medium-hot coals or a grill pan for 8–10 minutes per side, until the casing is browned and the centre reaches 71°C (160°F).
6. Step 6: Rest for 3 minutes, then cut into portions. Serve with the pap topped with the smoor and garnished with parsley.