Tilapia With Pap

My husband comes from a big family — seven sons and one daughter.

He loves his pap and I had no issues with this because we come from the same areas back home in rural Bushbuckridge where pap is very common.

As a new makoti, one goes through a period of learning how her new family does things, what they like, as well as how to fit it in all of that.

So when one of my husband’s brothers brought home tilapia fish from a guy who fishes ka N’waMkhelemba, a dam at Edinburgh (a nearby village), little did I know there was a lesson for me there too.

You see, the foodie in me was ready to rub the babies with some spice, stuff with a fresh lemon what what…until I realised there’s a way they like the fish to be cooked.

In came my mother in law with this recipe…

I did not hold back because my new husband had already told me (a few moments before) that they (the fam) love their tilapia in a very specific manner.

Fast forward to six years later, am (kinda) a pro at making this dish and I take pride in some of the twists and (very minimal) changes I’ve made over the years. Like they say, experience is the best teacher.

Here’s how I made it:

You’ll need:

4× Fresh Tlapia (cleaned)

1× Onion (chopped)

4× Tomatoes (ripe & chopped)

2× Knorr Vegetable Stock Pot

1× Teaspoon of Medium Curry Powder (Optional)

1/2 Teaspoon of Original Aromat (Optional)



A bit of water

Here’s how to:

First make the base — the sheba sauce or relish as some would call it.

Your tomato base must be good enough to eat on its own before you can add the fish. Also, the fish only takes 10 minutes to cook so don’t panic if you spend too much time getting the base right.

Panfry the onion adding the tomatoes halfway through.

Add the stock, curry powder and Aromat.

Keep stirring until the tomatoes are cooked through — it should look like a really nice sheba sauce when it’s ready.

Add a bit of water, a coupla tablespoons (sometimes I add a lot more) so it doesn’t burn when you add your fish.

Now add the fish and cover. Turn with a tong every 5 minutes until fully cooked.

Add salt and pepper before serving with pap.


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