Pap tert
When a braai is planned for a crowd in Pretoria or the Free State, someone is always asked to bring the paptert, because it can be built in the morning and baked while the fire burns down to coals. Firm maize porridge is spread in a dish, covered with a sweet-sharp sauce of onion, tomato and green pepper, then topped with more pap and a thick blanket of grated cheese that bubbles into a golden crust. It slices into soft, savoury squares that hold their layers, with a creamy maize base and a jammy, tangy middle, ideal beside grilled vegetables, mielies and a green salad. Many mature cheddars are made with animal rennet, so check the label and choose a vegetarian cheddar. Watery pap is the mistake to avoid, as it never sets and the whole thing slumps. Chef's tip: let the tert stand for ten minutes out of the oven before you cut it, and the slices come out clean.
South African
Pakistani
Trinidadian