If you’re craving a sauce that delivers heartiness, flavour and serves as the perfect companion for maize‑meal porridge (pap), braai meats or Sunday roast, this South African gravy recipe is your go‑to. Rich, easy to make and rooted in home‑cooked tradition, this sauce captures familiar flavours and quick preparation—ideal for every day or for sharing with friends and family.
Why This Gravy Works
In South African kitchens, gravy isn’t just a side—it’s a vessel of comfort, flavour and tradition. Whether poured generously over pap or accompanying grilled boerewors, chicken, lamb or beef, a well‑made gravy ties the meal together.
Here’s what makes this gravy so good:
- Local ingredients: onions, tomatoes, chutney, basic spices.
- Versatility: Works with pap, braai meat, roast chicken or even just bread.
- Speed and simplicity: Doesn’t require complex techniques or hard‑to‑find ingredients.
- Flavour depth: The sweetness of tomato and chutney meets savoury onions and a hint of spice; exactly what South African households love.
Ingredients (Serves approx. 4‑6)
Base ingredients:
- 30 ml cooking oil (vegetable / sunflower)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed or minced
- 5 medium fresh tomatoes, chopped (or 1 x 400 g tin chopped tomatoes)
- 1 tablespoon tomato paste
- 1 tablespoon Mrs Balls chutney (or your preferred chutney)
- ½ teaspoon chilli flakes (optional, for heat)
- 1 teaspoon brown sugar
- 250‑300 ml water or stock (chicken or vegetable)
- Salt and freshly ground black pepper, to taste
Optional extras for depth & richness:
- ½ teaspoon paprika
- A splash (15‑20 ml) Worcestershire sauce
- Herb sprig (thyme or rosemary)
- 1 bay leaf
Step‑by‑Step Preparation
Step 1: Sauté the Onions & Garlic
Heat the cooking oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5‑6 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Step 2: Add Tomatoes & Tomato Paste
Stir in the chopped fresh tomatoes (or tinned) and tomato paste. Mix well, reduce heat slightly, and allow to simmer for about 8‑10 minutes until the tomatoes soften and the sauce begins to thicken.
Step 3: Add Chutney, Sugar & Spices
Stir in the Mrs Balls chutney, brown sugar, chilli flakes (if using), paprika, Worcestershire sauce, bay leaf and thyme if desired. Combine thoroughly so that the chutney and spices blend into the tomato‑onion base.
Step 4: Add Liquid & Simmer
Pour in the water or stock, stir and bring the mixture to a gentle boil. Once boiling, reduce heat and let it simmer uncovered for about 15–20 minutes, stirring occasionally. The goal is for the sauce to reduce slightly and develop deeper flavour.
Step 5: Season & Finish
Taste the gravy and adjust salt and pepper as needed. Remove the bay leaf and herb sprig if used. If you prefer a smoother consistency, you may pass the sauce through a fine sieve or use a hand blender for a minute. If thicker gravy is desired, simmer a few extra minutes uncovered until desired thickness is reached.
Step 6: Serve Immediately
Pour the hot gravy over a bed of pap, steamed maize meal porridge (vhuswa), or alongside roast meat, boerewors or chicken. It also works beautifully with mashed potatoes, rice or even thick slices of fresh bread.
Tips & Variations
- For extra richness: After sautéing onions, you can add a tablespoon of butter or drizzle some cream in the final minutes.
- Smoky flavour: Use smoked paprika instead of regular, or stir in a teaspoon of peri‑peri sauce for a braai‑style twist.
- Vegetarian option: Use vegetable stock and omit Worcestershire sauce (which may contain anchovies) if strict vegetarian; the chutney and tomatoes still give strong flavour.
- Herb variation: Experiment with rosemary, oregano or parsley—fresh herbs bring freshness to the sauce.
- Make‑ahead: This gravy keeps well. Store in fridge for up to 3 days or freeze in portions for later use. Reheat gently over medium heat and add a splash of stock if it has thickened too much.
- Serving with pap: For a very traditional feel, serve this sauce generously over stiff maize‑meal porridge and grilled boerewors; to complete the experience, pair with chakalaka or tomato–onion salad.
Why This Recipe Counts
Selecting this recipe for your blog means you’re offering readers something both practical and deeply rooted in South African food culture. Unlike more generic gravy recipes, this sauce uses ingredients many South African kitchens already have—making it accessible and likely to become a favourite.
Furthermore, the inclusion of local flavour notes like chutney (Mrs Balls) and tomato‑onion base gives it authenticity, helping your post stand out in search for terms like “tomato gravy South Africa”, “gravy for pap” or “braai gravy”.
Serving Suggestions
- Classic pairing: Grilled boerewors, pap and a side of chakalaka. The gravy ties everything together.
- Sunday roast: Use this gravy over roasted chicken or beef, serve with roasted potatoes and vegetables.
- Weeknight ease: Pour over mashed potatoes or steamed rice for simple comfort food.
- Lunchbox variant: Use thick slices of bread, ladle hot gravy and top with leftover meat—perfect for a filling lunch.
Storage, Reheating & Practical Considerations
- Storage: After cooking, allow the gravy to cool slightly, then transfer to an airtight container and keep in the fridge for up to 3 days. For longer storage, freeze in suitable containers or freezer‑safe bags for up to 2‑3 months.
- Reheating: Reheat on the stove over low to medium heat, stirring occasionally. If the gravy becomes too thick, stir in a splash of water or stock to reach the desired consistency.
- Safety note: If freezing, label the date and always thaw overnight in the fridge before reheating.
- Batch cooking: Double the recipe and save half for a later meal—it saves time and reduces waste.
Final Thoughts
This South African gravy recipe embodies what home cooking is all about—relatable ingredients, comforting flavour and a sauce that elevates every part of the meal. Whether you’re serving it with pap at a weekend braai or using it to revive a weeknight dinner, this sauce will become a staple in your repertoire.
Bookmark this post, share with friends and family, and experiment with your own variations—because every great South African meal deserves a great gravy.
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