Oom Joggie se Ouma se Tannie se Buurvrou se Mielie-Pap Tert

Ingredients

25 ml olive oil — or butter
250 g bacon — rindless, smoked, chopped (more is better)
3 onions — large, chopped
2 cloves garlic — cloves, crushed
250 g mushrooms — sliced
100 ml wine — dry white

1 pack brown onion soup
5 ml dried mixed herbs
2x 425g tinned tomatoes — chopped
750 ml maize meal
1x 410g Koo Creamed Sweetcorn

1 tablespoon salt

2 large tablespoons butter
1 can sweetcorn — tinned
300 ml cheddar cheese — grated
250 g bacon — streaky, rindless

 

Heat the oil in a pot or saucepan and fry the chopped bacon over a medium heat.
Remove from the pan. Add the onions and garlic and fry until golden. Add the
mushrooms and cook for a minute. Return the bacon to the pot or saucepan and
increase the heat.
Add the wine along with the dried herbs. (If you are using fresh herbs, only add them
once the sauce is cooked.) Bring to the boil and simmer for about five minutes. Add
the tomatoes and soup powder and simmer until the mixture thickens. Keep stirring to
prevent it from burning. Remove from the heat and set aside.
Pap: Pour 750ml water into another pot, add the salt and bring to boiling point, turn the heat all the way down. Add in the mealie meal and cook over a low heat, stirring until it starts to boil. Continue to stir over a low heat for
eight to 10 minutes, Add in the butter and sweetcorn and stir well. Continue to stir over a low heat for 20 minutes.
Oil an ovenproof dish or flat-bottomed black pot if you’re going to cook it over the
fire. Spoon a 3cm layer of pap onto the base and cover with a layer of sauce and cheese.
Oil an ovenproof dish or flat-bottomed black pot if you’re going to cook it over the
fire. Spoon a 3cm layer of pap onto the base and cover with a layer of sauce.
Continue in this way, ending with a layer of sauce. Cover with cheese and top with
twists of streaky bacon in a crisscross pattern.
Bake in a preheated oven for between 40 minutes and an hour. To cook the tart on
the fire, place a few coals under the pot and cook slowly for one hour, then put some
coals on the lid for 15 minutes. Check regularly to make sure it doesn’t burn.