In the spirit of Heritage Day approaching, it would perfect to get a head start and create this delicious, filling and proudly South African Pap tart dish.
This tart can be enjoyed with a side serving of your favourite meat, side salad or roasted vegetables.
For a wholesome and super filling Sunday meal, you can have the Pap tart with all three sides.
- 5 and a half cups of water
- 1 teaspoon of salt
- 2 cups of Maize Meal
- 10g of margarine
- 1/2 teaspoon of garlic, crushed
- 1/2 teaspoon of parsley, chopped
- 500 ml of cheddar cheese/mozzarella cheese, grated
- 1 jar of Base Eats Gourmet Atchar (BEGA), or any atchar of your choice
- 15 ml parsley to garnish
- Add water to your Pap pot and salt (option). Let it boil vigorously on a high heat.
- Decrease the heat to medium and add Maize Meal to the water and stir/whisk vigorously until lump free.
- Pour a little water into the pot, if necessary, and let it boil for 15 minutes with the lid on.
- Stir your pap and cook for 20 minutes further on a medium heat, making sure it doesn’t burn at the bottom. (A skin is supposed to form around the side and bottom of the pot.)
- Cook until the Pap is soft, but can still hold its shape. Add margarine, garlic & Parsley.
- Leave the pot on a cooling rack, with the lid on.
- Preheat the oven at 150 degrees and grease a casserole dish with Spray & Cook. Work with a steel spoon, spatula, scraper and a cup of cold tap water.
- Spoon a thin layer of Pap in the casserole dish and flatten gently. Continuously dip the spoon in water, for the pap not to stick to.
- Sprinkle a thin layer of cheese and add a thick layer of the BEGA, then smooth the top.
- Add a second layer of Pap and seal your tart by scraping pap all around the dish. Smooth the top with a scraper.
- Sprinkle cheese on the Pap and bake until the cheese has melted.
- Serve it hot with meat, a salad and or roasted vegetables.
This recipe was found on BASE Eats