Reena Faye P.

Cena
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Pap en vleis/Shisa nyama, South Africa
Feast your eyes on these succulent juicy steaks.
Courtesy Louis Hiemstra
Barbecued meat and maize porridge served with milk for breakfast, usually with a little
sugar or even butter,It is a combination dearly beloved across many cultures in Southern
Africa, and particularly in South Africa, where the braaivleis is a treasured institution and
practically a national sport.

"Pap en vleis" (literally, "maize porridge and meat") is a colorful umbrella of a term that
encompasses virtually any combination of starch and braaied or stewed meat, with an
obligatory side-serving of spicy gravy, relish or chakalaka.
Shisa nyama, meaning "burn the meat" in Zulu, has come to refer to a festive "bring-and-
braai" gathering; Shisa nyama restaurants are often located next to butchers' shops so
patrons can select their own meats and have them cooked to order over fiercely hot
wood fires.
Chops, steak, chicken, kebabs and boerewors -- a spicy farmer's sausage -- are
accompanied by maize porridges in many different forms including phuthu and stywe
pap, krummelpap (crumbly porridge), and suurpap (soured pap).
Add a local beer, and there you have South Africa on a plate.