Clover Classic Boerewors & Pap Arancini with Mayo Dip

Nothing beats a classic Mzanzi recipe, filled with flavours of Mzanzi and is made with love

Serves: 3-4
Time: 20 minutes
Recipe by: Monicia Horne


3 cups maize meal
Pinch of salt
2 cups boiling water
Handful chopped Parsley
200g boerewors, cooked and chopped into thick slices
1 cup grated cheese of choice
Oil for frying

For the Classic mayo dip
1 cup Clover Classic Mayo, 3
¼ cup tomato sauce
2 tbsp hot sauce
1 tbsp chopped chilli/chilli flakes
1 tsp white wine vinegar


Bring the water to boil and season with salt. Slowly whisk in the maize meal, beating our all the lumps. Allow the pap to simmer with the lid closed for about 15- 20 minutes. Set aside and allow to cool.
Once the pap has cooled, scoop out 2 tablespoons of pap and flatten out. Place the boerewors slices in the middle and top with cheese. Roll up and form into a ball, covering the filling.

Heat oil and deep fry until golden brown. Mix together the mayo dip ingredients and serve with pap arancini.

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