Feed a crowd with this classic South African favourite with a twist! This hearty, flavour-packed dish is made with Glenryck Six Gun Pilchards. Perfect for a budget friendly meal!
Ingredients
- 2 Cups Maize Meal
- 1 L Boiling Water
- 1 Tbsp Butter
- 1 Tin Creamed Sweetcorn
- 125g Spinach, Finely Chopped
- 100g Cheddar Cheese, Grated
- 1 Tin Glenryck Six Gun Pilchards
- To Serve: Chakalaka
Method
1. Preheat oven to 180 degrees Celsius.
2. Into a medium sized pot add maize meal, water, butter and creamed sweetcorn. Mix well and then place on the stove top at a low to medium heat and stir continually until stiff pap consistency. Remove from the heat and set aside.
3. Open a tin of Glenryck Six Gun Pilchards and pour the contents into a bowl. Mash well with the back of a fork.
4. Spoon half of the pap into a casserole dish or any ovenproof dish.
5. Spread ¾ of the mashed pilchard mixture over the smoothed-out pap layer, place most of the chopped spinach over the top of that and sprinkle with 50g cheese.
6. Repeat the top layer with the balance of the ingredients, in this order.
7. Place the dish into the oven and bake for 15 to 20 minutes or until the cheese on top has browned.
8. Remove from the oven, slice and serve with chakalaka.