Pap is a local staple that you can truly add to every meal. Make these quick pap pancakes with bacon jam in under 20 minutes!

MAKES 12 // COOKING TIME 20 min

INGREDIENTS
For the bacon jam
½ cup onion marmalade
200 g bacon, chopped and fried
For the pap pancakes
¼ cup + 2 tbsp maize meal
¼ cup + 2 tbsp flour
1½ tsp baking powder
¼ cup grated Cheddar
½ cup milk
½ cup amasi
1½ tbsp butter, melted
1 egg

METHOD
For the bacon jam
1. Mix the marmalade and half of the bacon together. Set aside, reserving the remaining bacon.
For the pap pancakes
1. Mix the maize meal, flour, baking powder and cheese together. Season well with salt and pepper.
2. In a separate bowl, whisk together the milk, amasi, butter and egg.
3. Whisk the wet ingredients into the dry, until combined and lump-free.
4. Lightly grease a non-stick pan and place over low-medium heat. Dollop in spoonfuls of batter and cook each pancake for 1–2 minutes on each side, until they’re golden brown and cooked through.
5. Serve topped with bacon jam, reserved bacon bits, rocket, avocado and baby tomatoes.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Put your maize meal to good use and make these pap-crusted chops with charred cabbage.

The post Pap pancakes with bacon jam, rocket and avo appeared first on MyKitchen.

Take this staple side to the next level with a mix of spices and you won’t want to eat your mains without our turmeric rice ever again!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp butter
2 garlic cloves, peeled and crushed
1 tsp ground turmeric
¼ tsp ground cumin
¼ tsp ground cinnamon
2 cups basmati rice
3 cups chicken stock
1 bay leaf

METHOD
1. Heat butter in a pot. Add garlic, turmeric, cumin and cinnamon. Fry over medium heat until the garlic has softened.
2. Add the dry rice. Cook, stirring, over medium heat for 2 minutes to toast slightly.
3. Add chicken stock and bay leaf. Cover, increase the heat to high, and bring the stock to the boil. As soon as it reaches a full boil, reduce the heat to low. Cover and let it simmer for 20 minutes. Monitor the rice and add more water if needed to prevent it from sticking to the bottom of the pot.
4. Turn off the heat, put the lid on the pot and let the rice rest for 10 minutes. Fluff with a fork just before serving.

Recipe: Amerae Vercueil
Photography: Unsplash

Serve your turmeric rice with this pukka chicken yellow curry.

The post Make this turmeric rice your main staple appeared first on MyKitchen.

Let your favourite staple ingredient take centre stage in this healthy rice and chicken broth bowl with baby spinach, and you’re in for a filling meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the broth bowl
1 tbsp vegetable oil
1 onion, thinly sliced
4 garlic cloves, crushed
2 cm piece of ginger, skinned and grated
1 chilli, deseeded and finely chopped
1 tsp honey
4 cups chicken stock
4 chicken breasts
1 lime, juiced
2 tbsp fish sauce
1 tsp sesame oil
400 g baby spinach
To serve
2 cups cooked brown rice
2 fresh red chillies, sliced

METHOD
For the broth bowl
1. Gently fry the onion for 8 minutes, until tender. Add the garlic, ginger and chilli, and fry for 1 minute, until fragrant.
2. Add the honey and chicken stock and bring to a simmer.
3. Add chicken breasts and gently poach in the spiced stock for 20–25 minutes, until cooked.
4. Remove the chicken from the stock and allow to cool. Then shred.
5. Bring the stock mixture back up to a boil and stir in the lime juice, fish sauce, sesame oil and shredded chicken breast.
6. Taste and adjust the seasoning with more fish sauce and lime, if needed.
7. Turn off the heat and add the spinach. Allow to wilt.
To serve
8. Serve over brown rice and sprinkle with the sliced chillies.

Recipe & styling: Leila-Anne Mokotedi
Photography: Samantha Pinto // HMimages.co.za

Get even more creative with rice in this cardamom puffed rice fritters recipe!

The post Rice and chicken broth bowl with baby spinach appeared first on MyKitchen.

Pap is a staple favourite we simply couldn’t do without, so why not spice up your dish with these deep-fried pap chips and curry mayo?

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
2 cups cooked pap + to coat
Vegetable oil, to deep-fry
½ cup mayonnaise
1 tbsp curry powder

METHOD
1. Spread out pap about 3 cm thick on a baking tray. Place in the fridge until set.
2. Cut into fingers, then coat in uncooked pap and fry until crisp.
3. Mix the mayonnaise and curry powder. Serve with the pap chips.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Deep-fried pap chips with curry mayo appeared first on MyKitchen.