Tomato & Onion Pap Pot

Ingredients

For the Pap

• 4 cups cooked stiff pap
• 2 tsp BlixSam Garlic Melt
• Freshly ground black pepper

For the Tomato & Onion Sauce

• 2 tbsp butter
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, crushed
• 4 large ripe tomatoes, diced
• 2 tbsp tomato paste
• 2 tsp BlixSam Nou Braai
• 1 tsp BlixSam Garlic Melt
• 1 tsp brown sugar (optional)
• 125 ml fresh cream
• 100 g mature cheddar cheese, grated
• Freshly ground black pepper

Topping

• 150 g mature cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 2 spring onions, finely sliced
• Fresh parsley, chopped

Method

1. Preheat the oven to 190°C and lightly grease a medium ovenproof baking dish.
2. Mix the cooked pap with the BlixSam Garlic Melt and a little black pepper, then spread evenly into the prepared baking dish.
3. Heat the butter and olive oil in a large frying pan over medium heat.
4. Fry the onions for 8–10 minutes until soft and lightly caramelised.
5. Add the garlic and cook for 1 minute.
6. Stir in the BlixSam Nou Braai and BlixSam Garlic Melt, allowing the seasonings to bloom in the butter.
7. Add the diced tomatoes, tomato paste and brown sugar. Simmer for 10–12 minutes until thick and rich.
8. Stir in the fresh cream and grated cheddar until smooth and creamy.
9. Spoon the tomato and onion mixture evenly over the pap.
10. Sprinkle with the cheddar and mozzarella cheese.
11. Bake for 15–20 minutes, until the cheese is melted, golden and bubbling.
12. Garnish with spring onions and fresh parsley before serving.

Serving Suggestion