Get It Middleburg & Emalahleni is currently not being published, but you can still get all the fabulous lifestyle info you’re used to at Get It National >

Get It Middleburg & Emalahleni is currently not being published, but you can still get all the fabulous lifestyle info you’re used to at Get It National >

Home Let's Eat All Things Food Back to our roots with pap

Back to our roots with pap

September is Heritage month and Get it decided to go back to the basics – pap. But being an upmarket, modern magazine we asked Dirk de Waal from La Riekie catering to give us a modern pap recipe. He came up with the fantastic pap kebab idea which can be baked in a oven, or be a braai-winner.

Ingredients for the pap

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3 cups maize-meal, 4 cups water, 2 teaspoons salt, 50 grams real butter or full fat margarine.

Boil the water with the salt added, add the butter and whisk in the maizemeal.

Let it cook over a low heat for 30 to 40 minutes. Do not mix any more, it will become tough. You want your pap to be light and fluffy. (Dirk’s Ouma Bets Steenkamp always said: “Moet hom nie karring nie”).

Extra ingredients for the pap

1 and ½  cups grated cheddar cheese, 1 tin sweatcorn or whole pit corn, 200g bacon (cooked). Mix all the ingredients with the pap.

For making the pap blocks – press the pap firmly into a square dish and let it cool completely. Cut into squares.

For making the pap balls – take spoonfuls of pap and shape balls with your hands. To prevent the pap from sticking to your hands, spray your hands with food spray. Let the balls cool.

Kebab ingredients

Onions cut to form broad pieces. Green pepper – in different colours. Prepared pieces of boerewors. (The options are unlimited – anything can be used to form the kebab, eg. mushrooms, tomato slices, dried fruit, deboned rib, chicken, pineapple).

Form the kebab by stringing the ingredients alternatively onto two kebab sticks. Two sticks make it easier to handle the kebab. Place on a baking tray; sprinkle with salt and pepper and a bit of olive oil. Bake for 25 minutes at 180°C or over a medium to low heat fire. For an alternative taste, paint the kebab with barbeque sauce or sweet chillie sauce

For more of these delicious recipes contact Dirk de Waal at La Riekie Catering, 13 Bhimy Damane Str, Midpark Centre, Shop 8, Middelburg. Tel: 013 243 3355 / 063 086 4049.


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