Heritage Day meal ideas: Grilled mieliepap cakes with chakalaka eggs

This vibrant meal combines the rich, creamy texture of maize meal pap with spicy chakalaka, topped off with perfectly cooked eggs.

Whether you’re hosting a braai or enjoying a cosy meal at home, this recipe is sure to bring a taste of South Africa’s diverse culinary heritage to your table.

Grilled mieliepap cakes with chakalaka eggs

ALSO READ: Heritage Day braai: The best sheba recipe for your shisanyama pap & BBQ ribs

Ingredients

• 1 L (4 cups) chicken stock
• Salt and pepper
• 310 ml (1¼ cups) maize meal
• 5 ml (1 tsp) oregano, finely chopped + extra
• Olive oil, for brushing
• 410 g tin chakalaka
• 4 eggs

ALSO READ: ‘We used to eat rys, vleis en aartappels’: Martin Bester shares childhood stories ahead of Heritage Day

Method

1. For the pap cakes, bring the stock and 2.5 ml (½ tsp) salt to a boil in a medium saucepan over medium heat.
2. Slowly add in the maize meal, whisking continually to prevent lumps from forming.
3. Cover and cook for 15 minutes. Stir with a wooden spoon and cook, covered, for a further 10 minutes or until cooked. Stir through the oregano.
4. Press evenly into a 23 cm square on a greased baking tray. Cut into 4 x 11 cm rounds with a cookie cutter.
5. Heat a splash of oil in a frying pan on high and grill the pap cakes for about 2 minutes on each side or until golden.
6. Meanwhile, heat the chakalaka in a large frying pan on medium until hot.
7. Make 4 holes in between the mixture and break an egg into each.
8. Cook for about 5 minutes for soft yolks or until eggs are cooked to your liking. Season with salt and pepper. Serve with the pap cakes and garnish with extra oregano.

*This recipe was sent by Protactic Strategic Communications on behalf of the The South African Poultry Association (SAPA)

Grilled mieliepap cakes with chakalaka eggs

• Author: SA poultry
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: South African

Ingredients

Scale 1x2x3x

• • 1 L (4 cups) chicken stock

• • Salt and pepper

• • 310 ml (1¼ cups) maize meal

• • 5 ml (1 tsp) oregano, finely chopped + extra

• • Olive oil, for brushing

• • 410 g tin chakalaka

• • 4 eggs

Instructions

1. For the pap cakes, bring the stock and 2.5 ml (½ tsp) salt to a boil in a medium saucepan over medium heat.
2. Slowly add in the maize meal, whisking continually to prevent lumps from forming.
3. Cover and cook for 15 minutes. Stir with a wooden spoon and cook, covered, for a further 10 minutes or until cooked. Stir through the oregano.
4. Press evenly into a 23 cm square on a greased baking tray. Cut into 4 x 11 cm rounds with a cookie cutter.
5. Heat a splash of oil in a frying pan on high and grill the pap cakes for about 2 minutes on each side or until golden.
6. Meanwhile, heat the chakalaka in a large frying pan on medium until hot.
7. Make 4 holes in between the mixture and break an egg into each.
8. Cook for about 5 minutes for soft yolks or until eggs are cooked to your liking. Season with salt and pepper. Serve with the pap cakes and garnish with extra oregano.

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