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Paptert (porridge pie)

Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque).

It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.

Ingredients

Porridge ("stywepap")

  • 1.25 litres water
  • About 2 1/2 cups (625 ml maize meal)
  • 1 teaspoon (5 ml) salt
  • 1 tablespoon / knob of butter

Filling

  • 2 onions, finely chopped
  • Olive oil to fry in
  • 2 cloves of garlic
  • 1 tin chopped tomato
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • About 2 tablespoons red wine (optional)
  • 1 tin of sweet corn kernels (drained) or 1 1/3 cup frozen corn
  • 125 gram bacon, diced
  • ½ pack (125 gram) brown mushrooms, chopped
  • 1 capsicum, chopped
  • Fresh herbs, such as marjoram, thyme, oregano, parsley
  • Salt and black pepper
  • Chilli (optional)
  • 2½ cups of grated cheese
  • 3/4 cup (190 ml) to 1 cup (250 ml) cream

Method

  1. To make the porridge ("stywepap"), bring the water and salt to the boil. Add the mealie meal while mixing well.
  2. Cover with the lid, but stir from time to time.
  3. The consistency of this "stywe pap" should be stiff, but still spreadable, so you can add either boiling water or maize until the consistency is correct.
  4. Simmer for 30 minutes until done. Stir in the butter.
  5. Fry bacon. Remove from pan, drain on a paper kitchen towel and dice.
  6. Fry onion in olive oil. Add garlic and butter. Add capsicum, tomato, salt and black pepper, and let it simmer until soft.
  7. Add mushrooms and allow to soften.
  8. Add chopped cooked bacon and corn. The sauce needs to be juicy. Add herbs to taste, but take care so it doesn't dominate.
  9. Use a wooden spoon or silicon spatula to smooth half of the warm "pap" into a greased, medium sized ovenproof dish.
  10. Add half of the filling on top of the pap and sprinkle 1 cup of the grated cheese over.
  11. Spread the rest of the porridge, followed by the remainder of the filling and then the cheese.
  12. Pour cream over and bake for about an hour at 180°C until the tart is bubbling gently, and the cheese has browned.

Serve warm.