THIS
RECIPE
USES
RECIPE
USES
INGREDIENTS
- 250 ml (1 C) maize meal
- 250 ml (1 C) water
- 125 ml (¼ C) milk
- salt
- 30 ml (2 T) butter
- 250 ml  (1 C) cooked corn kernels
- 250 ml (1 c) cheddar cheese, grated
- 1 egg
- 1 onion, chopped
- 1 green pepper, diced
- 1 carrot, coarsely grated
- sunflower or olive oil
- 1 clove garlic, chopped
- ½ bunch spinach, chopped
- 1 x 300 g can Bull Brand Corned Meat, cut into small cubes
- 1 x 410 g can baked beans in tomato sauce
- 50 g tomato paste
- 2.5 – 10 ml (½ – 2 t) chopped red chillies (or to taste)
- 1 ml (¼ t) nutmeg
- salt and pepper to taste
- 1-2 tomatoes, sliced
- Parmesan cheese to sprinkle
- coarsely chopped coriander leaves
METHOD
- First prepare a nice firm pap using the maize meal, water, milk and salt to taste. When cooked, stir in the butter, corn kernels and cheese. Mix well then stir in the egg. Press the mixture into an oiled baking sheet, cover the sheet and set it aside for the pap to cool completely.
- Fry the onion, green pepper and carrot in a little oil until soft and golden. Add the garlic and spinach and stir-fry briefly then add the Bull Brand Corned Meat, baked beans, tomato paste, chillies and nutmeg. Season the mixture to taste with salt and pepper and simmer for 10 – 15 minutes, stirring carefully now and then. When cooked through, spoon the mixture into an oven-safe dish.
- Cut the pap into triangles or squares and arrange on top of the corned meat mixture alternately with the tomato slices to form a ‘crust’ then bake in a preheated oven at 180°C for 20 minutes or until the crust is golden. Remove from the oven, sprinkle with Parmesan and coriander leaves and serve.
