Putu pap and livers: Traditional South African comfort food

Method – PAP

• Pour boiling water and salt into the saucepan with a thick base and lid. Bring to the boil. 
• Add the maize meal to the boiling water and leave it just as it is. Close the lid without stirring.
• Reduce heat and simmer gently for 5 minutes.
• Remove lid and stir well with a large kitchen fork.
• Replace lid, reduce heat even more and steam for about half an hour or until done, but be careful not to burn it.
• Fluff with a fork or wooden spoon a few times during cooking. Set aside.

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• For the stir-fry vegetables
• In a large frying pan, add a knob of butter, when melted stir-fry the onions until light golden brown, add the peppers and herbs, sauté the vegetables until cooked but still firm. 
• For the livers
• You can let the livers rest overnight in milk after cleaning. Before cooking, season the liver slices well and dust with corn starch, flour or even the maize meal.
• In a skillet or frying pan add a knob of butter and a little oil, that will help not to burn. It is important that the oil and butter is heated in the pan before food is placed in the pan
• Fry the bacon pieces until golden brown, remove and set aside in a dish to use later.
• Add more butter and oil if needed, add the well-coated liver and fry until crispy and golden brown on both sides. Set aside with the bacon.
• To the same frying pan, you add the stock and let it simmer for at least 15 minutes on medium heat.  When the sauce has reduced a little, add the liver, bacon and red wine, let it simmer on reduced heat for another few minutes. 
• While this dish is simmering, heat the vegetables in the frying pan again, when heated fold into the Putu pap. Remove the liver from the heat, add the chopped spring onions and parsley just before serving. Season with black pepper.