Boerewors, Pap & Chakalaka Tart
It’s comfort food, it’s creative, and it’s the perfect way to bring a local classic to the table in a brand-new way!
Ingredients:
For the pap base:
- 1 cup maize meal
- 3 cups water
- ½ tsp salt
- 2 Tbsp butter
- ½ cup grated cheddar
For the filling:
- 500g boerewors, chopped
- 1 onion, finely chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 2 cloves garlic, minced
- 2 tsp curry powder
- 1 tsp paprika
- 1 carrot, grated
- 1 can baked beans
- 1 can chopped tomatoes
- 1–2 chillies, chopped
- Salt & pepper, to taste
- Fresh thyme or parsley, for garnish
For topping:
- ½ cup grated cheddar or mozzarella
- Fresh coriander, chopped
How To Make Boerewors, Pap & Chakalaka Tart
- Bring water and salt to a boil in a saucepan.
- Gradually whisk in maize meal to avoid lumps.
- Reduce heat, cover, and cook for 15–20 minutes until thick and fluffy, stirring occasionally.
- Stir in butter and cheese.
- Press pap into a greased tart tin, spreading evenly and pushing up the sides to form a crust.
- Allow to cool slightly and firm up.
- In a pan, fry the boerewors until browned.
- Remove and set aside.
- In the same pan, sauté onion, peppers, and garlic until softened.
- Add curry powder, paprika, and carrot.
- Cook for 2 minutes until fragrant.
- Stir in baked beans, chopped tomatoes, and chopped chillies.
- Simmer for 10 minutes until thickened.
- Add back the boerewors, season with salt and pepper, and let everything cook together for 5 minutes.
- Spoon the boerewors & chakalaka mixture into the pap base.
- Sprinkle with cheese and bake at 180°C for 15–20 minutes until bubbling and golden.
Lekker like to try this one well done Melissa
Sounds awesome and very different!!