Wednesday, 24 July 2013

South African Porridge Pies

Hi peeps!

In South Africa we absolutely love to braai. (Have a barbeque over an open flame) and our SA women have out done themselves with ingenious and tasty braai meat accompaniments. Besides your average garden salads; beetroot; toasted cheese,tomato and onion sandwiches (also done on the braai by the way); three bean salad, potato salad and sweet 'n sour noodle salad; we also have something called "pap" (pronouced like "pup"). This is traditional maize meal that has been either made into a smooth porridge ("pap") or a crumbled porridge ("krummelpap" - pronounced "crimmelpup").

Paptert is also known as Polenta Pie (this being the Italian version) or Porridge Pie. It is part of the staple diet of us peeps here in Africa. I know; it sounds weird that we eat a porridge with lunch/dinner (depending what time you're eating your braai meat; lol) but I guarantee you there is no other bbq meat accompaniment that tastes better than this! Let's move on to today's two recipes - one using the smooth porridge and one using the crumbly porridge.....

South African Paptert
3 cups Ace or Nyala mieliemeal (maize-meal)
6 cups of water
1½ tsps salt
1 bottle biltong melrose
250ml cream
1 tin creamed mushrooms
250g breakfast bacon
2 onions
Some grated cheddar cheese
Preheat your oven to 180C and grease a baking dish. Cook your mieliemeel till it is done. Chop your bacon and onions and fry together till done. Mix together the fried bacon and onions, melrose, cream and creamed mushrooms. Now layer it into the baking dish: cooked mieliemeel then the onion mix and keep layering till dish is full now sprinkle generously with the grated cheese and bake till the cheese is melted.
Serve with your braaivleis! (Braai meat or bbq'ed meat)
-Anita Marsili Booyse

South African Krummelpaptert with a Twist!
A lekker big pot of "krummelpap" nice and stiff with big crumbs that can easily be rolled into balls (cooked and half cooled down)
2 cups bread crumbs
3/4 cup melted salted butter
3 packets of shoulder bacon
1/2 cup of milk
6 eggs; seperated
1 tin creamed mushrooms
1 tin sliced mushrooms, drained
2 lekker full cups of grated cheddar cheese
170g tin evaporated milk
350 ml sour cream
5ml salt
Preheat oven to 180C and grease a baking dish. Cut the bacon into bits and fry till crispy; keep some aside for garnish. Mix the krummelpap; bread crumbs and salt together then add the melted butter and mix well. Now add the bacon too. Beat your egg yellows together and pour in with the mushrooms and half the grated cheddar cheese. Add this to your pap mix(the mixture can be made stiffer with more krummelpap or thinner with some milk). Now roll lekker balls out of the mixture and place them in the greased baking dish; sprinkle the rest of the cheese and bacon over the top and pour over the sour cream and evaporated milk. Bake for +- 45 minutes and have a feast!
-Annetjie Cilliers

Hmmmmm; a little taste of my home <3. I like eating foods from across the world but I gotta say that I LOVE eating our food right here at home. South Africa.....we rock!

Proudly South African Chef Shants xxxxx


  1. Hi,

    I am very impressed after reading through parts of your blog. With your cooking skills I think you could be interested in this competition I have found. You cook your national dish and then you have the opportunity to win an iPad mini or money. It could also be a good chance for you to let more people know about your blog since you will be shown on their homepage and in a cookbook!
    Here's the presentation about the competition:
    Competition: Win iPad or Money
    And here's their facebook page:
    Facebook Page

    I hope you will be win..


  2. Well PSACS, I have never had much to say about South Africans after having met quite a few of them, but I will say a lot about this recipe 'cause it rocks!