MIELIEMEEL CHIPS
Left over mieliepap or polenta (it works better with pap that is not made too stiff, “slap” pap works best) poured into a flat square dish to cool down and set overnight.
Cut the pap into shape desired and coat all the pieces in corn flour. (Works better if the shapes are not too big).
Warm up a heavy bottomed pan and pour enough oil in to cover the bottom generously.
Fry the chips or whatever shapes in the oil till it starts going light golden colour then turn and fry all the sides.
Put into a warm plate in single layer on top of whatever spices you prefer and sprinkle more spices over the top.
Serve while warm with braaied or roast meats. This will also make a nice snack to serve with drinks.
Parmesan, cayenne pepper and smoked paprika spice mix
finely grate about 5 tablespoons of Parmesan (or any strong flavoured cheese)
½ teaspoon of smoked paprika
pinch of cayenne pepper or to taste
Recipe and photo: Elsabie Templeton
