Pap is a much loved South African staple that is usually prepared simply and served with meat and tomato relish. Wanting to give the modest maize a bit of a revamp, Isla Rechner from Isla’s created the pap pop. A South African Arancini if you will. These little morsels are stuffed with biltong and mozzarella and served with a peppadew relish. The perfect braai snack
Pap pops – makes 18
1 cup maize meals
1 litre water
40g mozzarella, chopped into cubes
30g biltong
150g breadcrumbs
1 egg
Oil for frying
Peppadew relish
180g peppadews
60g red onion, diced
2 tablespoons of vinegar
1 teaspoons sugar
Method
- Place a pot of salted water onto the boil
- Whisk in maize meal, stirring to prevent lumps
- Simmer for 30 minutes and thick
- Leave to cool
- Divide into 18 balls
- Stuff each ball with a cube of cheese and biltong
- Coat each ball in the breadcrumbs
- Follow this by dipping in beaten egg and another coat of breadcrumbs
- Heat a pot of oil or a deep fat fryer to 180 degrees
- Fry the pap pops for a few minutes or until nice and golden
- For the peppadew relish, place all the ingredients in a blender and whizz until smooth
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