- 3 cups water
- salt to taste
- 2 cups maize meal (mealie meal)
- 2 tbsp butter
- 1 cup grated cheddar cheese
- 1 onion, finely chopped
- 1 tsp crushed fresh garlic
- 250 g streaky bacon
- 1 tbsp vegetable oil
- 2 tbsp Rajah mild and spicy curry powder
- 1 tin x 410g baked beans
- 4 medium-sized eggs
- 1 cup cream
- 1 cup grated cheddar
- 8 cherry tomatoes halved or 6 tomato slices
- salt to taste
- Robertsons ground black peppercorns to season
Serving Size 4
Amount per serving
- Energy 1182
- Protein 43.7g
- Carbohydrate incl. fibre 90.1g
- Carbohydrate excl. fibre 78.2g
- Sugar 12.5g
- Fibre 11.9g
- Fat 75.0g
- Saturated Fat 39.6g
- Unsaturated Fat 16.4g
- Monounsaturated Fat 11.0g
- Polyunsaturated Fat 5.4g
- Trans Fat 0.3g
- Cholesterol 397mg
- Sodium 1615mg
- Salt 4.04g
- Calcium 53%
- Iron 31%
- Potassium 22%
- Vitamin C 11%
- Vitamin A 30%
To make the crust, grease a 24 cm pie dish and the bottom (the outsides) of a 22 cm dish too.
Heat the water to a rolling simmer, stir the mealie meal into the water. Don’t stop stirring, make sure you stir until there are no lumps left.
Turn the heat down to low, pop a lid on and leave to cook for 20 minutes.
Add the butter, cheese and enough seasoning.
Pour into the prepared pie dish then press the smaller pie dish into the warm ‘pap’. Press it down deep enough so that you leave a 1cm thick base and 1cm thick rim all along the sides.
Leave the ‘pap’ to set for an hour or two then carefully pull the inside pie dish out. The sides should stand up by themselves.
While the crust is setting - make the filling.
Fry the onion, garlic and bacon in a large non-stick pan in the oil until golden - about 8 minutes.
Then add the Rajah Mild and Spicy Curry Powder and cook for another minute.
Add the beans and season well. Remove from the heat.
Mix the eggs, cream and cheese and season with salt and pepper.
Spoon the bean mixture into the pap crust.
Then top up with the egg mixture.
Decorate with the tomatoes.
Bake for 20 minutes or until the eggs have set.