Paptert with corn, bacon and jalapeño
PAPTERT WITH CORN, BACON AND JALAPEÑO Update on a classic
The corn and bacon in this dish make a delicious combination.
(enough for 6-8) 4 cups water 2 cups maize meal 1 tin (410 g) creamy sweetcorn 2 tablespoons butter 1 onion, finely chopped 200 g bacon, chopped 2-3 jalapeños, sliced 1 cup grated cheese
1 Heat the water in a flatbottomed potjie or cast iron pan till it boils. Add the maize meal slowly while stirring briskly. Add the salt and let the porridge simmer slowly for about 30 minutes, or until it’s cooked. Add half the sweetcorn. 2 Melt the butter in another pan and fry the onion till soft and shiny. Add the jalapeños and fry for another 2 minutes, then add the bacon and fry till it’s cooked. Add the rest of the sweetcorn to this mix. 3 Dish the bacon mix on top of the porridge and sprinkle it with the cheese. Put on the lid and heat the pan slowly on the side of the fire until the cheese has melted.
go! Drive & Camp says
If you don’t have a flatbottomed potjie or cast iron pan, put the porridge in a deep tinfoil dish, add the bacon mix on top and sprinkle with cheese. Top with foil and heat the paptert on the braai grid.