Pap and Cheese Bake

Pap aka mieliepap, maize meal porridge, putupap etc.

Maize meal is arguably the staple food for most of the population of Africa. Apart from making a delicious breakfast porridge it has now also taken its place in our outdoor cooking culture and is a firm favourite at a bbq in various forms, from stywe pap (cooked to a well set stiff dish) to krummelpap (a crumbly texture.) Add a tomato and onion sauce spiced up with a dash of tobasco and you have a side dish fit for a king.

1.2 litres water (1 1/2 pints)

5 ml salt

300 gram mealie (maize) meal (500 ml)

30-50 ml butter

200 gram cheddar cheese (500 ml)

2 tomatoes, sliced

1 ml black pepper

5 ml dried or 15 ml chopped fresh origanum

15 ml grated parmesan cheese

2 eggs, beaten

250 ml milk

3 ml salt or seasoning salt

Bring the water and salt to the boil. Add the mealie meal mixing well. Cover with the lid and simmer for 20-30 minutes until done. Stir in the butter and half the cheese. Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish. Arrange half the tomato slices on top and season with pepper and origanum. Cover with the remaining pap and spread evenly. Sprinkle the remaining cheddar cheese and the parmesan over. Beat the eggs, milk and salt together and pour over the pap.

Bake at 180ºC for 80 minutes or until the egg mixture has set. Arrange the remaining tomato slices on top 20 minutes before baking time expires. Serve hot.