Pap pops

Pap is a much loved South African staple that is usually prepared simply and served with meat and tomato relish. I wanted to give the modest maize a bit of a revamp. This vein of thought produced the pap pop. A South African Arancini if you will. These little morsels are stuffed with biltong and mozzarella and served with a peppadew relish. The perfect braai snack

Pap pops – makes 18

1 cup maize meals

1 litre water

40g mozzarella, chopped into cubes

30g biltong

150g breadcrumbs

1 egg

Oil for frying

Peppadew relish

180g peppadews

60g red onion, diced

2 tablespoons of vinegar

1 teaspoons sugar

Method

· Place a pot of salted water onto the boil

· Whisk in maize meal, stirring to prevent lumps

· Simmer for 30 minutes and thick

· Leave to cool

· Divide into 18 balls

· Stuff each ball with a cube of cheese and biltong

· Coat each ball in the breadcrumbs

· Follow this by dipping in beaten egg and another coat of breadcrumbs

· Heat a pot of oil or a deep fat fryer to 180 degrees

· Fry the pap pops for a few minutes or until nice and golden

· For the peppadew relish, place all the ingredients in a blender and whizz until           smooth