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Chicken Thighs with Sheba Tomato Sauce and Pap

Chicken Thighs with Sheba Tomato Sauce and Pap

Sheba is simple to make thick Southern African tomato and onion sauce similar to classic recipes of chicken smothered in tomatoes made in the one pot. 

You can omit the chicken in this recipe and make the sheba sauce as a vegetarian dish.

Chicken Thighs with Sheba Tomato Sauce and Pap

Prep time 15 minutes Cook time 40 minutes Total time 55 minutes

Chicken with Sheba Tomato Sauce Ingredients and Directions.


4 skinless chicken legs or thighs

5 large ripe red tomatoes

½ pound cherry tomatoes

1 can tomato paste

1 white onion, finely chopped

1 red onion, finely chopped

2 chopped fresh chili peppers

1 clove of garlic, chopped

2 teaspoons dark brown sugar

1 teaspoon white sugar

1 tablespoon worcestershire sauce

1 salt to taste

2 tablespoons olive oil


In a large pot over high heat, add oil, garlic, onions, and brown until slightly soft. In the same large pot simmer hot peppers, sugars, tomatoes, worcestershire sauce and salt over medium-high heat for 40 minutes stirring occasionally. Serve over Pap.

Pap is South African fine cornmeal cooked in boiling water

Pap is South African fine cornmeal cooked in boiling water into soft dough eaten with the right hand with soups and stews. Pap is sometimes made from other flours, such as millet or sorghum flour, and occasionally mixed with cassava flour. Pap is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. The main difference between fufu and Pap is fufu is pounded while Pap is boiled.

Pap Southern Africa Recipe.

Prep time 5 minutes Cook time 30 minutes Total time 35 minutes


4 cups finely ground cornmeal

8 cups water


Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve Chicken Wings with Sheba Sauce.

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