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Pap and wors cake with biltong and chakalaka

Pap and wors cake with biltong and chakalaka


  • 2 liters of water
  • 3 cups of Maize
  • 1 tsp of salt
  • 2 onions
  • 800 g Boerewors
  • 1 tin of chakalaka
  • 2 tbsp of Tomato paste
  • 1 tbsp of sugar
  • 1 tbsp butter
  • 2 cups of grated sharp Cheddar cheese


  • Bring the water to a boil and add the Maize and salt. Stir in and then lower the heat to simmer and cover with a lid. Allow to simmer for 20 min. Add one cup of cheese and butter and stir well. Using a cake tin with a loose bottom, line the sprayed tin with one third of the Maize at the bottom and along the sides of the tin. Fry the onions till caramelized and remove from pan. Fry the sausage for 7 minutes per side. Put the fried onions into the cake tin and place the sausage and then pour the tin of chakalaka over the sausage. Cover this with the balance of the Maize and sprinkle the top with the left over cheese.


Bake in over 180 degrees for 20 to 30 minutes.

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