Recipe for Paptert – otherwise known as porridge pie – a South African tart filled with veggies, bacon and cheese. Delicious side-dish to a braai


Porridge (stywepap):
1.25 litres water
About 2 1/2 cups (625 ml maize meal)
1 teaspoon (5 ml) salt
1 tablespoon / knob of butter

2 onions, finely chopped
Olive oil to fry in
2 cloves of garlic
1 tin chopped tomato
2 tablespoons tomato paste
1 teaspoon sugar
About 2 tablespoons red wine (optional)
1 tin of sweet corn kernels (drained) or 1 1/3 cup frozen corn
125 gram bacon, diced
1/2 pack (125 gram) brown mushrooms, chopped
1 red pepper, chopped
Fresh herbs, such as marjoram, thyme, oregano, parsley
Salt and black pepper
Chilli (optional)
2 1/2 cups of grated cheese
3/4 cup (190 ml) to 1 cup (250 ml) cream

How to
To make the porridge (“stywepap”), bring the water and salt to the boil. Add the mealie meal while mixing well.

Cover with the lid, but stir from time to time.

The consistency of this “stywe pap” should be stiff, but still spreadable, so you can add either boiling water or maize until the consistency is correct.

Simmer for 30 minutes until done. Stir in the butter.

Fry bacon. Remove from pan, drain on a paper kitchen towel and dice.

Fry onion in olive oil. Add garlic and butter. Add red pepper, tomato, salt and black pepper, and let it simmer until soft.

Add mushrooms and allow to soften.

Add chopped cooked bacon and corn. The sauce needs to be juicy. Add herbs to taste, but take care so it doesn’t dominate.

Use a wooden spoon or silicon spatula to smooth half of the warm “pap” into a greased, medium sized ovenproof dish.

Add half of the filling on top of the pap and sprinkle 1 cup of the grated cheese over.

Spread the rest of the porridge, followed by the remainder of the filling and then the cheese.

Pour cream over and bake for about an hour at 180 C until the tart is bubbling gently, and the cheese has browned.

Serve warm.

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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.