'Paptert' is a proudly South African dish that's as versatile as it's delicious, especially when enjoyed with chakalaka. For a meaty, add slice of grilled boerewors.
- 1.5 litres (6 cups) water
- 375 ml (1½ cups) mealie meal
- 5 ml (1 tsp) Spur Steakhouse Spice
- 30 ml (2 Tbsp) cooking oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, crushed
- 10 ml (2 tsp) medium curry powder
- 2 medium carrots, peeled and coarsely grated
- 150 g cabbage, finely shredded (optional)
- 2 medium tomatoes, chopped
- 410 g can baked beans in tomato sauce
- 60 ml (¼ cup) Spur Durky Sauce
- Season to taste
- 125 ml (½ cup) Spur Cheese Sauce
- 80 g (¾ cup) grated cheddar cheese (optional)
Bring water to the boil in a large, heavy-based saucepan. Add mealie meal and Spur Steakhouse Spice and whisk frequently, for about 8 minutes until cooked.
Heat oil in a large, heavy-based frying pan and sauté onion, garlic and curry powder for about 2 minutes. Add carrots and cabbage and sauté for about 5 minutes.
Add tomatoes, baked beans, Spur Durky Sauce, your seasoning and simmer for a few minutes.
Spoon 'pap' into a large, greased ovenproof dish. Cover with chakalaka mixture and drizzle Spur Cheese Sauce over. Sprinkle with grated cheese and bake in a preheated oven at 180°C for about 20 minutes.
Substitute cabbage with green pepper (chopped), cauliflower or broccoli (florets).
Add 2 green chillies, deseeded and finely chopped.
Add 45 ml (3 Tbsp) tomato paste.