jabulani: pap and sheba

Are you around? I’ve made some traditional Zulu food and you’ve got to try it. 

It’s not exactly the kind of message you expect to get, living in Baja.

But with South African, Thai, and Spanish neighbors, in addition to the plentiful Mexicans and Americans, even in this small town it is not entirely out of the realm of the possible.

Turns out the ‘Zulu food’ is called Pap and Sheba. It’s ‘traditional’ food in South Africa–never something you’d go to a restaurant for, but something you’d eat at home, according to my host and impromptu cooking jefe, Ron.

He made it because his first foray into home gardening has gifted him with an abundance of tomatoes–tomatoes that were delicious in the sauce of the dish, called ‘Sheba.’

Pap, the ‘starch’ of the dish, is a corn meal substance, like a polenta, over which the Sheba–saucy with tomatoes, onions, garlic and spices to taste–is poured.

It was delicious.

So delicious, in fact, that I had to go home and try to make it myself. That same night. After eating an entire bowl full.

I too, have been gifted with a garden full of tomatoes, many of which I’ve sun-dried on the dashboard of my car (that will have to be another post) but with the cooler temps that have come in, sautéing them seemed to be a good option.

Though my attempt was not nearly as tasty as the real deal (taught to Ron by a lovely African woman named Violet) it is good enough to keep the leftovers and marks my first entrance into adding a South African flair to the cooking repertoire.

jubulani! (which, I learned, is a zulu word for ‘rejoice’)

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