Bogobe bja makako and seshebo (pap and tomato relish)
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen


Bogobe bja makako and seshebo (pap and tomato relish)

Recipe By Mogau Seshoene
Photographs By Craig Fraser


Makako (pap):
2 cups water
½ tsp salt
2 ½ cups coarse maize meal
Seshebo (tomato relish):
Oil, for frying
1 onion, chopped
1 tsp garlic, crushed
1 tsp curry powder
6 tomatoes, peeled and grated
1 tsp sugar

One of the first things I learnt to make was this pap. It’s made into rounds the way Pedi, Tsonga and Venda people like it. This makes dishing up easier, as each person will get a serving of the rounds. It was the hardest thing to balance the ratio of maize to water, then to determine at what points to “work” the pap. But the worst has to have been when the pap burnt, the absolute worst!

Cooking Instructions

  1. For the pap: fill a medium-sized pot with salted water and bring to a boil over medium heat. Measure 2 cups maize meal and lightly whisk into the water using a lefehlo (whisk) – whisk quickly to avoid pap boiling over. Simmer for 10 minutes, then stir well with a wooden spoon or leho, adding the rest of the maize meal and mixing well to ensure no lumps form. Reduce the heat, cover with a lid and cook over a low heat for 15 minutes.
  2. Using a wooden spoon, dish pap in rounds onto plates to cool. Pap will stiffen as it cools.
  3. For the relish: in a pot, heat oil and add onion, garlic and curry powder, and fry till onions are cooked. Add the tomato, sugar and salt, to taste. Simmer for 20 minutes on a medium heat. Serve relish with pap and merogo.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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