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Pasta, Rice and Grains

Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque).

It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.

This simple, almost delicate dish is our family's variation of a recipe given to Marietjie by her cousin Heidi, who was given it by a colleague with an Italian husband. We buy dry chickpeas at Mefco and cook it overnight in a slow cooker until it is soft and tender. Alternatively, use canned chickpeas.

Pap – a porridge made from maize (corn) meal – is the staple food of southern Africa.

Putu pap is also known as krummelpap, which means "crumbly porridge". It is made with very little water, giving it a dry and crumbly texture.

It is usually combined with a tomato-and-onion sauce, such as sheba sauce or chakalaka sauce, and served as a side dish together with barbecued meat or boerewors (braaivleis).

People in the Western Cape tend to eat krummelpap with milk and sugar for breakfast.

The perfect accompanying sauce for crumbly putu pap.

Aromatic and beautifully coloured, yellow rice is essential with bobotie and the perfect companion to chicken pie.