INGREDIENTS
Maize meal 320 g
Maize rice 320 g
Water, boiling 2 L
Salt 13 g
Maize kernels 410 g
Butter 60 g
Oil 45 ml
Onions, large and finely
chopped 500 g
Garlic, finely chopped 10 g
Tomato puree 410 g
Oxtail soup powder 50 g
Water, boiling 500 ml
Chutney 470 g
Sugar 24 g
Cheddar cheese, grated 150 g
Salt and pepper To taste
METHOD
- Boil the maize meal and maize rice in 1,5 L (6 cups) of water until cooked.
- Add the seasoning, stir in the maize kernels and the butter, and leave to cool.
- In a pan, heat the oil and fry the onions and garlic until caramelised.
- Add the rest of the ingredients except the cheese.
- Season and boil for 15 minutes.
- Preheat the oven to 180°C. Roll the cooled mixture into golf ball-sized shapes and pack tightly in an ovenproof dish.
- Pour the onion mixture over the pappadells, sprinkle with cheese and bake for 30 minutes.
YIELD 24 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 1 HOUR
HISTORY OF MY DISH
The pappadells were a firm favourite in the Piet Retief farming community from where I hail—no braai was complete without it.