Celebrate your heritage with these delectable dishes 

Deep dish pap pizza

Prep time: 10 minutes
Cook time: 30 minutes
Makes: 2 medium pizzas

INGREDIENTS

For the base

3 cups cooked pap

2 tbsp butter

½ cup grated Cheddar cheese

For the toppings

½ tin braai relish

2 cups grated Cheddar cheese

2 eggs 

3 tsp oregano 

4 Viennas, sliced

To serve

½  cup basil 

METHOD

1. Preheat the oven to the grill. 

2. Heat the pap in the microwave. Once warm, add the butter and cheese and stir to combine. 

3. Grease two oven safe pans with 2 tbsp oil and press the pap into the dishes. Place in the oven and bake for 10 minutes to get crispy. Remove from the oven.

4. Top both pizzas with the braai relish, and the grated cheese. Make one small well into each pizza and break the eggs into them. Sprinkle over oregano. Scatter over the sliced Viennas and bake in the oven for a further 15 minutes until cooked.

5. Garnish with basil and use a lifter to cut slices from the pan. Serve hot. 

Biltong pizza bowl

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 2

INGREDIENTS

250 g store-bought bread dough

1 block Danish feta

1 cup exotic tomatoes, roasted

Handful sliced biltong

Handful baby spinach

METHOD

1. Preheat oven to 180°C. Line a baking tray.

2. Divide the dough into 4 balls and roll out until  cm thick. Brush with olive oil and bake for 20 minutes. Cut into wedges.

3. Assemble your bowl by layering the pizza wedges, feta, tomatoes, biltong and spinach. Season to taste and drizzle with olive oil.

Chickpea bunny chow with mango atchar

Prep time: 15 minutes
Cook time:  25 minutes
Serves: 4

INGREDIENTS

3 tbsp vegetable oil

½ onion, chopped

1 green pepper, chopped

2 garlic cloves, grated

1 carrot, grated

2 tbsp curry powder

1 tbsp chutney

1 tin chopped tomatoes

2 tins chickpeas, drained

1 government loaf, cut into 4

1 cup mango atchar

Handful coriander

METHOD

For the dressing

1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.

2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.

3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.

4. Add the chickpeas and cook for another 5 minutes. Season to taste.

5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Spinach, cheese and samp stuffed tomatoes

Prep time: 20 minutes
Cook time: 1 hour
Serves: 10

INGREDIENTS

10 tomatoes 

½ onion, chopped 

1 garlic clove, minced 

2 tsp dried mixed herbs 

1 tsp sugar 

1 ½  cups cooked samp and beans

4 cups chopped spinach 

¾ cup grated Cheddar

METHOD

1. Preheat oven to 180°C.

2. Cut the tops off the tomatoes and scoop out the flesh and seeds, making sure that you leave 1 cm of flesh all around.

3. Chop the removed flesh. Reserve this and the tops for later.

4. Heat some oil in a pan over medium heat and fry the onion for 5–8 minutes, until soft and translucent. Add the garlic and fry for another minute.

5. Add the chopped tomato, herbs and sugar and cook for 2 minutes. Transfer to a bowl and mix in the samp and beans, spinach and Cheddar.

6. Spoon the samp mixture into the tomatoes and cover with the tomato tops.

7. Arrange on a baking tray and bake for 35−40 minutes, until the tomatoes are tender but still holding their shape. 

Chickpea Bunny Chow with Mango Atchar: Styling: Chiara Turilli; Photography: Samantha Pinto; Spinach, Cheese and Samp Stuffed Tomatoes: Styling: Kate Turner; Photography: Jotham van Tonder; Biltong Pizza Bowl: Styling: Elizabeth Mackenzie; Photography: HMimages.co.za; Deep Dish Pap Pizza: Styling: Elizabeth Mackenzie; Photography: K-leigh Siebritz; Retouching: Morné Steenekamp