PAPTERT WITH A TWIST

This side dish, born in the Free State, is given a fresh spin with the addition of biltong and a bit of a kick: jalapeño chillies.

Serves 6-8

TOMATO CHUTNEY

• 200 g (about 4) tomatoes

• 125 g (about 1) onion, finely chopped

• 3 ml salt

• 180 ml red wine vinegar

• 100 g (125 ml) sugar

• 2 ml red pepper

• 5 ml curry powder

• 5 ml mustard powder

• 5 ml cornflour

PAP

• 800 ml water

• pinch of salt

• 30 ml butter

• 500 ml Pride GMO-free Braai Pap

TOPPING

• 400 ml cream

• 2 handfuls of grated mature Cheddar

• 50 g biltong powder

• 2 jalapeño chillies, chopped (optional)

Tomato chutney Submerge tomatoes in boiling water for a few minutes. Drain and dip in ice water. Pull skins off and chop tomatoes. Place tomato, onion, salt, vinegar, sugar, red pepper and curry powder in a large pot. Bring to the boil and cook for 30 minutes or until the onion is soft and mushy. Combine mustard powder and cornflour with 30 ml water, and add to tomato mixture. Bring to the boil once more and cook for 5 minutes. Pap Preheat oven to 180˚C. Bring water, salt and butter to the boil in a large pot. Add Pride GMO-free Braai Pap while stirring. Stir until well combined. Lower heat and allow pap to simmer until cooked, about 8-10 minutes. Assemble Spoon cooked pap into an ovenproof dish of your choice (you decide how thick you want the pap layer). Spoon tomato chutney on top and pour cream over. Insert a knife into pap here and there to allow tomato chutney and cream to soak into it. Combine cheese, biltong and chilli, and sprinkle over. Bake until golden brown on top, about 15 minutes. Serve warm.