Corn recipes

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

1½ hours

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Egg recipes

Gregory Czarnecki’s potato omelette with dandelion salad

20 - 25 minutes

Seafood recipes

Crispy brown butter trout with smashed cucumber salad

10 minutes

Beetroot recipes

Goat’s cheese and pea fritters with beetroot

10 minutes

Watermelon recipes

Pickled watermelon with barrel-aged sheep and goat’s feta

5 minutes

Easter recipes

Siba’s baked red velvet doughnuts

10 minutes

Cheesecake recipes

Raw lemon cheesecake

Scone recipes

Abi’s giant scone cake

20 minutes

Raw recipes

Spicy tomato “soup” salad

Preserves and

Fridge-pickled cucumber with whipped tzatziki

Maize meal

Grilled bacon mieliepap cakes

20 minutes

Grilled bacon mieliepap cakes

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 litre cold water
1 T chicken stock powder
salt, a pinch
200 g maize meal
250 g bacon rashers, chopped
1 onion, chopped
2 cloves garlic, crushed
2 T parsley, chopped
2 T coriander, chopped
sea salt and freshly ground black pepper, to taste

For the toppings:

2 T harissa paste
100 g cream cheese
roasted vine tomatoes
4 T Woolworths jalapeño atchar
caperberries, for serving
Woolworths sliced jalapeños, for serving

Method

In a saucepan, mix the water, chicken stock powder and salt and bring to the boil. Whisk in the maize meal, adding a little at a time, whisking continually to prevent lumps from forming.
Stir using a wooden spoon, mashing the pap against the sides of the saucepan to prevent lumps from forming. Reduce the heat to medium, cover and cook for 15 minutes. Stir again and cook for a further 10 minutes, or until cooked.
Dry fry the bacon in a large, non-stick pan until crispy, then set aside. Using the rendered bacon fat, sauté the onion and garlic for 3–4 minutes. Add the herbs and stir. Add the herbed onion mixture and crispy bacon to the pap and knead well to combine.
Transfer to a baking tray and press into the tray evenly. Cut into rounds using cookie cutters and brush each cake with melted butter.
Heat a nonstick pan and grill the pap cakes for 2–3 minutes on each side until they form a crust or until they’re golden.
Stir the harissa into the cream cheese and serve with the pap cakes and remaining toppings.
Siba’s tip: The pap forms a hard, tortilla-like shell when cooked and will leave the pan clean underneath once removed. As kids, we used to add jam and eat it as a snack.

I grew up eating maize meal. We ate this staple in the same way most of the time, but now I add my own Sibalicious twists, including bacon, chilli and cream cheese.

Buy the ingredients here.

Browse more South African recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Rikku O’Donnchü’s whole poached chicken in coconut, corn and coriander curry

Soffritto chicken with caper potatoes

Gregory Czarnecki’s potato omelette with dandelion salad

Crispy brown butter trout with smashed cucumber salad

Goat’s cheese and pea fritters with beetroot

Pickled watermelon with barrel-aged sheep and goat’s feta

Siba’s baked red velvet doughnuts

Raw lemon cheesecake

Abi’s giant scone cake

Spicy tomato “soup” salad

Fridge-pickled cucumber with whipped tzatziki

Grilled bacon mieliepap cakes

Grilled bacon mieliepap cakes

Ingredients

Method