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My boys now fight to leave pap en braaivleis so that I can make them a pie using the leftovers.
For the krummelpap
Or the cheese sause
The krummelpap
Bring the 2 cups of water to a boil in a cast iron pot. Add the salt and butter to the water, then the 3 cups of braaipap. Pour the maize meal into the middle of the pot. You should form a tower of braaipap resembling a pyramid, its base in the water and top protruding. Do not touch it.
Put the lid on the pot and remove it from the fire. Leave the pot with the gentle heat of some coals for 20 minutes, until all the water was absorbed into, or steamed into, the braaipap pyramid.
Remove the lid. Add the tin of whole corn kernels plus its brine. Take a big fork, the one you use for holding a leg of lamb whilst carving it and stir the mixture until it looks crumbly like krummelpap.
Add some more water (about half a cup, depending on how much heat you had in the first 20 minutes, and how moist you want the end product). All water added should be instantly absorbed by the porridge. Stir again.
Replace the lid and let steam for another 40 minutes on the gentle heat of the coals. Resist the temptation to open the lid often but opening it once or twice to stir and ensure that it’s not burning, is acceptable. Taste a bit from time to time. You should add more water if the braaipap is not soft and still a bit raw. Very gentle heat/steam over a long period makes for the best pap.
Add the freshly ground black pepper and parmesan to taste – optional.
The cheese sauce
Melt the butter in a small pan and add the flour. Cook, stirring, for 1 minute over medium heat until the mixture is golden and bubbling. Add the milk very slowly, a little at a time, and whisk between each addition until the mixture is completely smooth. When all the milk has been added, keep stirring over medium heat until the mixture boils and thickens. Boil for 1 minute more and remove from heat. Season with salt, white pepper and nutmeg.
You can now add the cheddar cheese. The cheese must not boil in the sauce.
The day-after pie
In an oven dish, start off with a layer of krummelpap. Top it with a tin of Mexican Tomatoes. Next layer is all the left-over braaivleis. Lastly, pour the cheese sauce over evenly. Top off with grated cheese and sliced tomatoes.
Bake in the oven for 40 min. at 180˚C.
