CREAMY PAPTERT WITH BOEREWORS

On the ball!

This marvelous comfort food is so filling, it makes a great lunch or serve as a luxurious side. Ingredients

(serves 8)

6 cups boiling water

3 cups maize meal

1 generous pinch dry mixed herbs a large lump of butter

1 spiral of cooked boerewors, cut into bite-sized pieces 1 cup grated cheddar 1 packet brown onion soup powder

2 cups cream

Here’s how

1 Boil the water with a pinch of salt and herbs and whisk in the maize meal – make sure it does not form any lumps. Turn down the heat and simmer until the maize thickens. Cooking times differ so read the instruction on your package, but it usually takes about 15 minutes and you only stir it occasionally once it starts simmering. When the maize is nice and thick, stir in the butter, taste for salt and remove it from the heat.

2 While still hot, divide the maize into even portions by scooping portions onto a cutting board or other clean work surface. Allow to cool until you can handle it.

3 Press each portion into the palm of your hand, place a few pieces of boerewors and a pile of cheese in the middle and form a large ball again. Repeat until all the maize/ pap, boerewors and cheese have been used. Arrange the filled balls in a greased flat-bottomed potjie.

4 Beat the soup powder into the cream until smooth and pour over the dish. Bake it over coals with the lid on, as you would with pot bread, with a coals under the pot and a few on the lid. It should be ready to serve within 30 minutes.

Drive & Camp says If the onion soup-and-cream mixture is too little for you, add extra cream or add a little milk or stock. Another alternative is to cover the balls with tomato and onion relish plus a sprinkle of grated cheese before it goes onto the coals.