Griddled corn mealie pap

September 13, 2012 (Last Updated: January 11, 2019)

Griddled corn mealie pap

Serves: 6
Cooking Time: 40 mins + 1 hr to cool


  • 2 whole mealies
  • 330g cooked, stiff mealie pap
  • 45ml (3 tbsp) olive oil + 5ml (1 tsp) extra for greasing
  • 100g fresh flat-leaf parsley, chopped
  • 1 red chilli, seeded and finely chopped
  • 125ml (½ cup) Parmesan, grated
  • salt and freshly ground black pepper, to taste



Heat a griddle pan and chargrill the whole mealies, turning regularly until slightly charred, about 15 minutes.


Remove the kernels from the cob and place in a large bowl. Add the cooked mealie pap. Add 45ml (3 tbsp) of the olive oil, the chopped parsley, chilli and Parmesan. Season.


Grease 2 loaf tins with the remaining olive oil and divide the pap between the tins. Allow to cool for 1 hour.


Once cooled, remove the pap from the tins and slice. Heat a griddle pan and griddle the pap on each side untilslightly charred, about 1 – 2 minutes.


Serve with chakalaka.

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