Recipes

Amaize Website

Layered Pap, Spinach and Mushroom

00h 35m
Ingredients
  • Pap layer: 500ml (2 cups) water
  • 3ml (½ teaspoon)  salt
  • 250ml (1 cup)  AMAIZE premium sifted maize meal
  • 45 ml (3 tablespoons)  butter
Filling:
  • 45ml (3 tablespoons)  sunflower oil
  • 1  onion, chopped
  • 2  cloves garlic, crushed
  • 1  can (410g) All Gold chopped tomatoes (Italian style)
  • 250g  spinach, finely chopped
  • 250g  button mushrooms, sliced
  • Salt and pepper to taste
  • 375ml (1 ½ cups)  grated white cheddar cheese
Method
  1. Preheat oven to 180 degrees C.
  2. To make soft porridge; Bring 1 ½ cups water to the boil, add salt. Mix remaining water with the AMAIZE to form a paste. Add to the boiling water, add butter. Stir until smooth, cover and cook over gentle heat, stirring frequently to make sure there are no lumps.
  3. In a large frying pan, heat oil and fry onions and garlic until soft. Add tomatoes and cook over medium heat until sauce has thickened. Stir in spinach, cook until wilted.
  4. Stir in mushrooms, season to taste. Cook for a further 10 minutes.
  5. Spoon half the cooked porridge into a greased deep ovenproof dish. Spoon tomato mushroom stew. Spoon remaining porridge over sauce and spread neatly. Sprinkle grated cheese over porridge. Bake in oven until cheese is melted and golden for about 25 minutes.
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