Recipe by Chef Werner
Makes 6 portions
Preparation time 15 min
Cooking time 1h 15min
500g Maize Meal
1 TBSP Salt
2 TBSP butter
1 tsp Dried basil
For the filling
Just enough sunflower oil and butter for frying
2 packets diced Macon
3 tomatoes-peeled and chopped
1 onion-finely chopped
1 punnet Mushrooms-chopped in slices
4 cups grated cheddar cheese
1 cup fresh chopped basil
2 Tbs sugar
250g plain cream cheese
250g medium wet sliced biltong or diced pepper dews
Salt and pepper to taste
Add 1.5 liter of warm water to a large pot, add salt, butter and sweet dried basil and mix.
Add the maize meal and stir.
Turn the heat to low, cover with a lid and cook for 1 hour stirring occasionally.
Sauté the onions and Macon in the sunflower oil and butter until the onions are translucent. Then add the mushrooms and the tomato. Add the sugar, salt and pepper to the mixture.
Cover a large oven dish with non-stick spray and spoon half the porridge in the dish – even out the surface with a big spoon.
Spoon half the filling over the porridge – even it out again.
Sprinkle half the fresh chopped basil over this layer, then half the grated cheese. Spoon the rest of the porridge over the filling evening it out thinly. Once again, spoon over the rest of the filling and finish with the rest of the basil and cheese. Grind over some black pepper and put in the oven for 15-20 minutes at 180 C or until the cheese is melted.
Once cooked, cut the ‘Pap Tert’ into man-size squares and top it off with a healthy helping of cream cheese and three slices of medium-wet biltong.
For a less meaty option, the Macon can be replaced with sweetcorn kernels and the biltong can be replaced with pepper dews.