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Compiled by Lineo Lesemane

Digital Lifestyle Journalist


Heritage Day meal ideas: Grilled mieliepap cakes with chakalaka eggs

Celebrate Heritage Day with a dish that brings together traditional flavours and a modern twist!


This vibrant meal combines the rich, creamy texture of maize meal pap with spicy chakalaka, topped off with perfectly cooked eggs.

Whether you’re hosting a braai or enjoying a cosy meal at home, this recipe is sure to bring a taste of South Africa’s diverse culinary heritage to your table.

Grilled mieliepap cakes with chakalaka eggs

ALSO READ: Heritage Day braai: The best sheba recipe for your shisanyama pap & BBQ ribs

Ingredients

  • 1 L (4 cups) chicken stock
  • Salt and pepper
  • 310 ml (1¼ cups) maize meal
  • 5 ml (1 tsp) oregano, finely chopped + extra
  • Olive oil, for brushing
  • 410 g tin chakalaka
  • 4 eggs

ALSO READ: ‘We used to eat rys, vleis en aartappels’: Martin Bester shares childhood stories ahead of Heritage Day

Method

  1. For the pap cakes, bring the stock and 2.5 ml (½ tsp) salt to a boil in a medium saucepan over medium heat.
  2. Slowly add in the maize meal, whisking continually to prevent lumps from forming.
  3. Cover and cook for 15 minutes. Stir with a wooden spoon and cook, covered, for a further 10 minutes or until cooked. Stir through the oregano.
  4. Press evenly into a 23 cm square on a greased baking tray. Cut into 4 x 11 cm rounds with a cookie cutter.
  5. Heat a splash of oil in a frying pan on high and grill the pap cakes for about 2 minutes on each side or until golden.
  6. Meanwhile, heat the chakalaka in a large frying pan on medium until hot.
  7. Make 4 holes in between the mixture and break an egg into each.
  8. Cook for about 5 minutes for soft yolks or until eggs are cooked to your liking. Season with salt and pepper. Serve with the pap cakes and garnish with extra oregano.

*This recipe was sent by Protactic Strategic Communications on behalf of the The South African Poultry Association (SAPA)

Print

Grilled mieliepap cakes with chakalaka eggs

Heritage Day braai

  • Author: SA poultry
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: South African

Ingredients

Scale

    • 1 L (4 cups) chicken stock

    • Salt and pepper

    • 310 ml (1¼ cups) maize meal

    • 5 ml (1 tsp) oregano, finely chopped + extra

    • Olive oil, for brushing

    • 410 g tin chakalaka

    • 4 eggs

Instructions

  1. For the pap cakes, bring the stock and 2.5 ml (½ tsp) salt to a boil in a medium saucepan over medium heat.
  2. Slowly add in the maize meal, whisking continually to prevent lumps from forming.
  3. Cover and cook for 15 minutes. Stir with a wooden spoon and cook, covered, for a further 10 minutes or until cooked. Stir through the oregano.
  4. Press evenly into a 23 cm square on a greased baking tray. Cut into 4 x 11 cm rounds with a cookie cutter.
  5. Heat a splash of oil in a frying pan on high and grill the pap cakes for about 2 minutes on each side or until golden.
  6. Meanwhile, heat the chakalaka in a large frying pan on medium until hot.
  7. Make 4 holes in between the mixture and break an egg into each.
  8. Cook for about 5 minutes for soft yolks or until eggs are cooked to your liking. Season with salt and pepper. Serve with the pap cakes and garnish with extra oregano.

NOW READ: Recipe of the day: ‘Braaibroodjie’ with caramelised onion, mozzarella, feta and avo

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