Pap Lasagne
Ingredients:
45ml (3 tablespoons) sunflower oil
4 skinless, boneless chicken fillets, cubed
1 onion, chopped ...
3 cloves garlic, crushed
4 tomatoes, peeled and diced
65ml (¼ cup) tomato purée
30ml (2 tablespoons) sugar
60ml (4 tablespoons) chopped fresh basil
250g button mushrooms, sliced
Salt and pepper to taste
375ml (1 ½ cups) grated mozzarella or white cheddar cheese.
Ingredients for pap layering: For layering, we need:
500ml (1 cup) Ace Super Maize Meal Quick cook
1 ½ litres (6 cups) water
3ml (½ teaspoon) salt
45 ml (3tablespoons) butter
Method:
1. Preheat oven to 180°C.
2. In a large frying pan, heat oil and cook chicken pieces until brown on all sides. Remove and keep warm.
3. Add onions and garlic to pan and sauté until soft. Add tomatoes, tomato purée, sugar and herbs, cook over medium heat until sauce has thickened. Stir in mushrooms, season to taste. Cook for a further 10 minutes.
4. To make soft porridge: Bring 1 ½ cups water to the boil, add salt. Mix remaining water with the maize meal to form a paste. Add to the boiling water, add butter. Stir until smooth, cover and cook over gentle heat for 4 minutes, stirring frequently to make sure there are no lumps.
5. Spoon half the porridge into a greased deep oven proof dish –20cm. Cover with the chicken pieces and then top with the tomato mushroom stew. Spoon remaining porridge over sauce and spread neatly. Sprinkle grated cheese over porridge. Bake in oven until cheese is melted and golden about 25 minutes.
Ingredients:
45ml (3 tablespoons) sunflower oil
4 skinless, boneless chicken fillets, cubed
1 onion, chopped ...
3 cloves garlic, crushed
4 tomatoes, peeled and diced
65ml (¼ cup) tomato purée
30ml (2 tablespoons) sugar
60ml (4 tablespoons) chopped fresh basil
250g button mushrooms, sliced
Salt and pepper to taste
375ml (1 ½ cups) grated mozzarella or white cheddar cheese.
Ingredients for pap layering: For layering, we need:
500ml (1 cup) Ace Super Maize Meal Quick cook
1 ½ litres (6 cups) water
3ml (½ teaspoon) salt
45 ml (3tablespoons) butter
Method:
1. Preheat oven to 180°C.
2. In a large frying pan, heat oil and cook chicken pieces until brown on all sides. Remove and keep warm.
3. Add onions and garlic to pan and sauté until soft. Add tomatoes, tomato purée, sugar and herbs, cook over medium heat until sauce has thickened. Stir in mushrooms, season to taste. Cook for a further 10 minutes.
4. To make soft porridge: Bring 1 ½ cups water to the boil, add salt. Mix remaining water with the maize meal to form a paste. Add to the boiling water, add butter. Stir until smooth, cover and cook over gentle heat for 4 minutes, stirring frequently to make sure there are no lumps.
5. Spoon half the porridge into a greased deep oven proof dish –20cm. Cover with the chicken pieces and then top with the tomato mushroom stew. Spoon remaining porridge over sauce and spread neatly. Sprinkle grated cheese over porridge. Bake in oven until cheese is melted and golden about 25 minutes.
