Pap and Sheba

In a large pot, bring 1 l of water to a boil and season with salt to taste.

Gradually add 250 g of coarse white maize meal, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.

Reduce the heat to low, cover the pot, and cook the pap for about 30 minutes, stirring every 8–10 minutes, until it is thick, smooth, and fully cooked.

While the pap is cooking, heat 30 ml of oil in a wide skillet over medium heat. Add the finely chopped onion and cook over low heat for 8–10 minutes until soft, without letting it brown.

Add the minced garlic and cook for 1 minute, then stir in 500 g of chopped tomatoes and 2 tsp of sugar.

Bring the sheba to a boil, reduce the heat, and simmer uncovered for 15 minutes, until the tomatoes break down and the sauce turns thick and glossy; season with black pepper and additional salt to taste.

Spoon the hot pap into bowls, make a well with a spoon, and ladle the sheba over it; serve immediately.