Traditional recipe with a twist to try on your holiday.
We are not culinary experts by all means but we do a bit of entertaining and often get requests from guests for something traditional from the local South African cuisine. Pap is probably the staple diet for most of Africa. We found that the traditional "Pap and Sheba" might be to simple for many people from abroad. Today, we're sharing a delightful Pap Tart that combines the comforting goodness of mealy pap with a flavorful twist. Perfect as a side dish to complement your favorite meats.
Ingredients (for a family of six):
1 kg of "Jan Pap se Braai Pap" (cooked to "slap pap" consistency)
2 large onions (finely chopped)
A generous knob of butter
500 grams of minced bacon
2 handfuls of fresh mushrooms (chopped) or canned cut mushrooms
4 fresh sweetcorn cobs (corn kernels removed)
1 packet of White Onion Soup Powder
Approximately 250 ml of fresh cream (adjust as needed) Better to have another 250 on the side if needed.
2 double handfuls of grated cheddar cheese
Additional grated cheddar cheese for topping
Step 1: Prepare the Pap
Cook "Jan Pap se Braai Pap" to the desired "slap pap" consistency as per package instructions. Set aside.
Step 2: Sauté Onions and Bacon
In a large pan, melt a generous knob of butter over high heat.
Add the finely chopped onions and minced bacon, sauté until they're beautifully browned and fragrant.
Step 3: Add Mushrooms and Sweetcorn
To the pan, add the chopped mushrooms and sweetcorn kernels. If using canned mushrooms, drain and add them. Let these ingredients simmer together in the pan.
Step 4: Create the Creamy Sauce
In a separate bowl, mix the White Onion Soup Powder with approximately 250 ml of fresh cream. Stir well until smooth. Pour this creamy mixture into the pan with the sautéed ingredients. As it cooks, add more cream to achieve a thick, rich sauce consistency.
Step 5: Incorporate Grated Cheese
Stir in two double handfuls of grated cheddar cheese into the sauce until it's wonderfully creamy and cheesy.
Step 6: Assemble the Pap Tart
Preheat your oven. Take a large casserole dish. If you want to impress your fellow travelers you can use a cast iron pot for cooking on the fire. You might need some experience here. A couple of hot coals on the lid can give you the same effect as the oven. That is why it is called a Dutch Oven!
Begin by layering the cooked "slap pap" at the bottom of the dish.
Top it with a layer of the creamy sauce.
Continue layering, alternating between pap and sauce until you run out of ingredients.
The final layer should be sauce, and generously sprinkle grated cheddar cheese on top.
Step 7: Bake to Perfection
Place the assembled Pap Tart in the preheated oven.
Bake until the top layer of cheese is perfectly grilled and golden brown.
Step 8: Serve and Enjoy
Serve your Pap Tart as a delectable side dish to accompany your favorite meat dishes.
Your Pap Tart is a testament to South African culinary creativity, blending tradition and innovation. It's a delightful addition to any meal, and we hope you savor every bite. You can of course quite easily create your own vegetarian option. After You've done this once I am sure you will adapt the recipe according to your preferences. Maybe some Italian herbs, garlic or even a bit of chilly or tomato might tickle your fancy