Paptert (South African Cornmeal Bake)
This traditional South African paptert is a comforting and savory cornmeal bake, layered with a creamy cheese sauce and sweet-tangy tomato and onion relish. It's a hearty side dish perfect for any braai or family meal. This recipe offers a vegetarian take on a beloved classic.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 417 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pap
- 1,000 mlwater
- 5 gsalt
- 250 gcornmeal
- 30 gbutter
- 50 gcheddar cheese, grated
tomato relish
- 15 mlolive oil
- 1 pcsyellow onion, chopped
- 2 clovegarlic, minced
- 400 gcanned chopped tomatoes
- 5 gsugar
- 2 gdried oregano
- 1 pinchblack pepper, freshly ground
cheese sauce
- 30 gbutter
- 30 gall-purpose flour
- 250 mlmilk, warm
- 100 gcheddar cheese, grated
- 0.5 tspnutmeg, ground
garnish
- 15 gfresh parsley, chopped(optional)
Equipment
large pot · spatula · small saucepan · whisk · baking dish · medium saucepan
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish.
About 5 min
Cook’s note: Choose a dish that is roughly 20x30cm (8x12 inches) for best layering.
- 2
Bring the water and salt to a boil in a large pot for the pap.
About 5 min
- 3
Gradually whisk in the cornmeal, making sure there are no lumps.
About 2 min
Cook’s note: Adding the cornmeal slowly prevents lumps from forming.
- 4
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the pap is thick and cooked through.
About 25 min
Cook’s note: The pap should be firm enough to hold its shape but still creamy.
- 5
Stir in the butter and grated cheddar cheese into the cooked pap until melted and combined.
About 1 min
- 6
While the pap cooks, prepare the tomato relish: Heat the olive oil in a medium saucepan over medium heat.
About 1 min
- 7
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
- 8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
Add the canned chopped tomatoes, sugar, dried oregano, and black pepper to the saucepan.
- 10
Bring the relish to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
About 15 min
- 11
Prepare the cheese sauce: Melt the butter in a small saucepan over medium heat.
About 1 min
- 12
Whisk in the all-purpose flour and cook for 1 minute to form a roux.
About 1 min
- 13
Gradually whisk in the warm milk until smooth and the sauce thickens.
About 3 min
Cook’s note: Adding warm milk helps prevent lumps.
- 14
Remove from heat and stir in the cheddar cheese and nutmeg until the cheese is melted and the sauce is creamy.
About 1 min
- 15
Assemble the paptert: Spread half of the cheesy pap evenly into the prepared baking dish.
About 2 min
Cook’s note: Use a spatula to spread it smoothly.
- 16
Spoon the tomato relish over the pap layer.
About 1 min
- 17
Cover with the remaining pap.
About 1 min
- 18
Pour the cheese sauce evenly over the top layer of pap.
About 1 min
- 19
Bake for 15-20 minutes, or until the top is golden brown and bubbly.
About 20 min
Cook’s note: Broil for the last few minutes if you prefer a crispier top.
- 20
Garnish with fresh parsley before serving, if desired.
Per serving
Nutrition
- Calories
- 416.7kcal
- Protein
- 12.9g
- Carbs
- 46.2g
- Fat
- 20.8g
- Fibre
- 4.5g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover paptert in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
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