Served traditionally at a South African BBQ, pap’s are made from maize and usually accompany chakalaka (spicey tomato sauce) and wors (South African sausages). This recipe is flavoured with bacon and topped with spicy harissa for a flavoursome twist on a classic.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
MAIN
- 1L chicken broth
- A pinch of salt
- 200g cornflour
- 100g bacon, chopped
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp fresh parsley, finely chopped
- 2 tsp fresh coriander, finely chopped
- Sea salt and freshly ground black pepper
TOPPING:
- 2 tsp harissa paste
- 100g cream cheese
- Capers, to taste
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Method
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1In a saucepan add the chicken stock and salt and bring to the boil. Add the cornflour stirring constantly and bring back to the boil. Reduce the heat down to very low, cover the pan with a lid and cook for 20 minutes. Stir frequently with a wooden spoon so that the cornflour does not burn to the bottom of the pan during this time.
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2Fry the bacon strips in the Toughened Non-Stick frying pan until crispy, then remove and set aside.
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3Fry the chopped onion and garlic in the bacon fat for 3 to 4 minutes. Add the herbs and stir. Season to taste with salt and pepper.
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4Fold the herb and onion mixture with the crispy bacon strips into the cornflour and set aside. Grease the tart tin with a little oil.
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5To shape the pap cakes evenly spoon the pap cake mixture into the 6-cup tart tray and press firmly to form their shape or use a pastry cutter. Remove the pap cakes from the tin and set aside. Add a little oil to coat a Le Creuset Toughened Non-Stick frying pan and then fry the pap cakes for 2-3 minutes on each side until crispy.
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6Stir the harissa into the cream cheese and serve with the capers on the pap cakes.
