Hands On With J’Something’s Stout Sishebo And Pap



Hey guys! Please join me in wishing J’Something a happy belated birthday!  He is one of the prominent young movers and shakers in our country.  He is making his contribution in the food industry and judging by the hits on the blog when I share one of his recipes, I would say, people love his food. ….


Traditional dishes showcase the diversity of our country.  One such dish is the popular South African ‘Sishebo’.


Mi Casa’s lead singer and aspiring chef and restaurateur, has reinvented the recipe, which can be anything from a tomato and onion mix, to a stew and a potjie.


“My secret ingredient is Castle Milk Stout, which compliments the richness of the red meat,” says J’Something.


“Sishebo is not sishebo without a dunking component and a hands on experience – so my recipe includes pap.   As we see the last leg of winter through, there is still time to make this recipe at home before warmer weather presents itself.

“Do not forget to add the Castle Milk Stout to make your sishebo stand out.”  Recipe below but you can also watch the quick video tutorial online.

Whether you eat dig in the sishebo with your hands or not, it’s up to you but trust that you will be having a flavourful bowl of food in front of you.  Happy Cooking!


Stout Sishebo and Pap
J’Something enjoying his Stout Sishebo and Pap




Difficulty: Very easy  Serves: 4  Hands on Time: 20 minutes  Total time: 3 hours and 20 minutes

Oven Temperature: Stove top – a high temperature




  • 1kg maize meal
  • 1kg beef chuck cut into pieces
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 340ml Castle Milk Stout
  • 3 cups beef stock
  • 50g tomato paste
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 4 medium potatoes, cut into bite-sized chunks
  • 4 large carrots, peeled and sliced
  • Fresh parsley, chopped for garnishing



  • Mix together flour, salt and pepper in a large bowl, add beef chuck pieces and lightly coat with the flour mixture.
  • Heat the oil in a large pot (cast iron if you have) over medium high heat and in small batches, brown meat on all sides, remove from pan and set aside.
  • Add the onion to the pan and cook until golden (about 5 minutes).
  • Add garlic and cook for a further 2 minutes, then add the browned beef chuck back to the pan and add the remainder of the flour mixture.
  • Cook while stirring until flour mixture is mixed through.
  • Add in the Castle Milk Stout, beef stock, tomato paste, brown sugar, thyme, paprika, Worcestershire sauce and bay leaf, stir well to combine and cover pot with lid.
  • Simmer over a medium heat for about 2 hours or until the meat is tender.
  • Add in the carrots and potatoes and cook for another 1 hour, until vegetables are tender.
  • Cook maize meal according to package instructions, and serve stew and pap together with a sprinkling of fresh parsley.


If Stout Sishebo & Pap is not what your taste buds are craving for right now, you might want to try out this Stout Beef and Mushroom Stew.

About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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