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  • Writer's pictureMargaret Hirsch

Maize Meal Braai Tart

Truly a South African recipe! We love maize meal (mielie pap), the addition of chutney elevates the taste to a new level. This recipe may be made ahead and baked at the last minute while the meat is cooking on the braai.

Serves 10 –12


1 litre water 10 ml sea salt 30 g butter (30 ml) 360 g maize meal (750 ml) 15 ml sunflower oil 1 onion, chopped 1 green or red pepper, finely chopped 200 g mushrooms, chopped 1 x 410 g tin whole kernel corn, drained or 250 ml frozen corn, thawed 45 ml Mrs. Ball’s chutney 1 x 410 g tin tomato and onion mix 80 g grated Cheddar cheese (200 ml)


  1. 1. Preheat oven to 180ºC/160ºC fan/Gas mark 4. 2. Place water, salt and butter in a large saucepan; bring to a boil. 3. Add maize meal; stir continuously. 4. Bring to a boil; simmer for 25 minutes, stirring regularly. 5. Heat sunflower oil in a frying pan over moderate heat. Sauté onion and pepper until the onion is translucent and the pepper is soft. 6. Add mushrooms; sauté a minute or two longer. 7. Stir corn and onion mixture into the maize meal, together with chutney. Spoon into a greased oven dish. 8. Spread tomato and onion mix evenly on top; sprinkle with cheese. 9. Bake for 30 – 40 minutes until cooked through and golden brown on top. 10. Serve as a side dish at a braai, or with grilled or roast meats or vegetables.

Tip – Maize Meal Braai Tart:

• Cook in individual oven-proof dishes as a novel way of serving this recipe. Bake for 20 – 25 minutes.

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