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ELIZE’S SPICY MEALIE PAP BAKE

Recipe by
Cook: 20 minutes

ELIZE’S SPICY MEALIE PAP BAKE

  • Soft maize meal pap:
  • 250 ml maize meal
  • 1 litre water
  • 5 ml salt
  • 5 ml chilli flakes
  • 410 g can of whole kernel corn, in brine
  • 15 ml chopped garlic
  • 65 ml chopped coriander leaves
  • 250 ml grated Cheddar cheese
  • Relish:
  • 400 g can of Chakalaka mild and spicy or made your own relish:
  • 1 onion chopped
  • ½ red and ½ green pepper, chopped
  • 125 g mushrooms, chopped
  • 2 tomatoes, peeled and chopped
  • 1 teaspoon sugar
  • 2 teaspoons crushed garlic
  • 1 tablespoon tomato paste
  • 2 tablespoon prego or any spicy sauce
  • salt and pepper
  • oil for frying

To make the pap, boil half of the water, mix maize meal with other half of cold water and add to the salted boiling water, cook covered on low heat until done (30 – 45 min). Stir from time to time.
Fry onion and peppers until tender, add tomato paste, garlic and mushrooms fry until done, then add tomato, sugar, spicy sauce and seasoning and cook until reduced into a thick relish.
Drain corn and mix with garlic, coriander, cheddar and chilli flakes into the pap.
Spoon half of the mixture into a greased oven dish and top with the relish, followed by the rest of the pap.
Sprinkle to taste with grated Cheddar cheese and chopped coriander leaves.
Bake at 180°C for 20 min.

Photo and recipe: Elize de Kock

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