Bougie Pap and Sous: Pap and Smoor with an Italian Passport

Bougie Pap and Sous: Pap and Smoor with an Italian Passport

Ah, pap and wors — South Africa’s ultimate power couple. Beyoncé and Jay-Z could never. Creamy, comforting, and the foundation of every proper braai (not to mention half our childhood memories). But let’s be honest… lately pap has been under attack. I’ve seen things on the internet I can’t unsee. Fanta pap? Pap so overloaded it looks like a Woolies pizza? Justice for pap, mense!

Confessions of a Pap Rebel

But… here comes my guilty confession. I’ve also gone rogue. A pap rebel, if you will. Cheesy pap? Done it. Pap tert? Don’t judge me. I’ve dabbled in versions that could get me banned from Heritage Day.

If the Pap Police rocked up tomorrow, I’d just open the door with a wooden spoon in one hand and a guilty smile. Honestly, my South African citizenship is hanging by a thread at this point.

The Loophole: Polenta Saves the Day

But then… like any good politician sniffing out a loophole in the Constitution – I found mine in the kitchen: polenta. Technically almost the same as pap, but with just enough Italian flair to let me plead innocent in the court of South African cuisine. Golden, creamy, a little bit posh… basically mielie pap that got sent to a private school in Rome and came back saying, “ciao, bru.”

Suddenly, I’m not a criminal… I’m continental. And here’s the beauty: polenta lets me get away with things that would cause a national outrage if I tried them with pap. Add goat’s cheese? “Oh, how refined.” Pair it with peperonata? “How rustic.” A splash of Worcestershire sauce and a dollop of Mrs Ball’s Peach Chutney? “Fusion cuisine, darling.” If I pulled that stunt with pap, I’d be trending on Twitter under #PapTraitor.

So, since I was already breaking the rules, I thought: why stop halfway? Let’s go full Italian-meets-South-African. And that, my friends, is how today’s recipe was born: Bougie Pap and Sous — pap and wors, but with a fancy passport stamp.

We’re talking creamy polenta cooked with 2 cups of water and 2 cups of milk. Trust me, just water is a bit… bland (like that one uncle who tells the same joke every at every family reunion). But all milk? Way too rich… we’re not making dessert here.

This ratio hits that Goldilocks “just right” balance. Then I stirred in a generous handful of Fairview’s pepper and paprika goat’s cheese, because why settle for plain when you can have a cheeky little pepper zing tickling your tongue?

The Sous: Peperonata with a South African Twist

Now, about the “sous.” Since polenta is Italian, I figured: let’s keep the vibe going with a proper peperonata (slow-cooked peppers, onions, garlic, and a splash of tomato). Sweet, silky, unapologetically Mediterranean. But of course, I couldn’t leave it too authentic. This is still a South African kitchen, after all. So I went rogue: added extra tomatoes (because what is tomato smoor without tomato?) and two of our national treasures — a splash of Worcestershire Sauce (a.k.a. Woestersous, not “wash your sister” sauce) and a good spoonful of Mrs Ball’s Peach Chutney. Honestly, if Mrs Ball’s can’t fix it, nothing can.

And there you have it: our beloved comfort food with an Italian twist. Think of it as pap’s cheeky cousin; polished enough to charm its way into a fine-dining restaurant, but still proudly South African enough to belong next to the wors on the braai.

Food and Wine: Why Bougie Pap and Sous Loves Backsberg Pumphouse Shiraz 2022

Now, let’s talk wine, because no bougie pap and sous deserves to go solo. Enter the Backsberg Pumphouse Shiraz 2022 a bold, rich powerhouse from the Coastal Region slopes of Paarl and Stellenbosch. Think ripe plum, black cherry, mulberry, and a hint of spiced fruit cake, all wrapped in velvety French and American oak notes. A generous wine that just keeps on giving much like this dish.

Here’s why the pairing works:

• The lamb rib wors from Choppers Block, made from succulent lamb ribs, brings a smoky, meaty richness. Those spices and caramelized edges? They echo the Shiraz’s peppery, cedar, and vanilla notes perfectly.

• Polenta with goat’s cheese and peperonata is creamy, slightly tangy, and slightly sweet. This balances the Shiraz’s full-bodied structure without overwhelming it. The Mrs Ball’s chutney and Woestersous add subtle fruity and umami layers that the wine loves to play with.

• The Shiraz’s soft tannins and lush fruit cut through the richness of the lamb and cheese, while the spice from the wine mirrors the peppery kick in the Chevin goat’s cheese and the smoked paprika in the sauce.

In short: it’s a South African classic with a continental passport, where pap (aka polenta) meets a powerhouse Shiraz… a match made for winter evenings, casual braais, or any excuse to celebrate.

Bougie Pap & Sous FAQs

What is “Bougie Pap & Sous”?

It’s a cheeky upgrade of South Africa’s classic pap and sous. Think creamy polenta (technically “pap with a passport”) topped with Choppers Block lamb rib wors (or any boerewors of your choice) and a slow-cooked Italian style peperonata with a South African twist: Extra Tomatoes, Worcestershire sauce and Mrs Ball’s Peach Chutney. Comfort food, but fancy.

What is Fairview Chevin Black Pepper & Paprika goat’s cheese?

A soft, creamy goat’s milk cheese with just the right mild tang, rolled in crushed black pepper and paprika. Made from 100% goat milk, this little gem isn’t just tasty. It’s a Champion and Qualité Award winner at the 2025 South African Dairy Awards. It gives the perfect peppery zing on the tip of the tongue without overpowering the polenta.

Can I use regular pap instead of polenta?

Absolutely, (but if you get harassed by the Pap-parazi I take no responsibility). Polenta gives that “continental” flair and creamy texture, but classic mielie pap works just as well if you’re feeling more traditional. Just adjust the liquid ratio for creaminess.

What’s the difference between polenta and maize meal (pap)?

Polenta is the Italian version of ground yellow maize, usually a bit coarser and creamier when cooked with water and/or milk. Maize meal, or mielie pap, is South Africa’s staple. Typically made from white maize, fine or medium-ground, and cooked with water or milk. Polenta often gets treated like a blank canvas for cheeses and sauces, while pap is hearty, rustic, and straight-up comfort food.

I’m not South African. What sausage could I use instead of Boerewors?

Any hearty, coarsely ground sausage with a bit of spice works. Bratwurst, merguez, or even Italian sausages can be great substitutes. Stick with something that has a nice snap and bold flavour to match the polenta and peperonata.

Can I cook the boerewors differently?

Yes! Pan grill, braai, pan fry, or air fry however you like it. Cooking time depends on the thickness of your sausages. Just make sure it’s cooked through but still juicy.

Can I make the peperonata smoor in advance?

Definitely. In fact, it tastes even better the next day once the flavours have melded. Just gently reheat before serving.

Can I swap Mrs Ball’s Peach Chutney for another condiment?

Sure! Try a sweet chutney or tomato relish, but the peach chutney gives that sweet, tangy South African signature note.

Can I make this vegetarian?

Absolutely! Swap the boerewors for roasted vegetables, tempeh sausages, or a hearty mushroom medley. The polenta and peperonata remain the stars.

How long can I store this, and can I freeze it?

The polenta and peperonata smoor can be stored in the fridge for up to 3–4 days in airtight containers. The boerewors is best eaten fresh, but cooked sausages can be stored for 2–3 days. You can freeze the polenta and peperonata separately for up to 1 month. Just reheat gently, adding a splash of milk or water to bring the polenta back to creamy perfection. Boerewors doesn’t freeze quite as well, as it can dry out, so try to cook only what you need and when needed.