Oom se Mielie-Pap Tert


25 ml

olive oil — or butter

250 g

bacon — rindless, smoked, chopped


onions — large, chopped

2 cloves

garlic — cloves, crushed

250 g

mushrooms — sliced

100 ml

wine — dry white

5 ml

dried mixed herbs

2x 425 g

tinned tomatoes — chopped

750 ml

maize meal

1x 410 g

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 cook over a high heat 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, and stir in the mealie meal and 15ml salt. Cook over a low heat, stirring until it starts to boil. Continue to stir over a low heat for eight to 10 minutes, then add the sweet corn and remove from the heat.

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.