Recipe by: Tumi Mogoai INGREDIENTS Mielie rice tart INGREDIENTS 1 cup uncooked mielie rice 3 cups water (to cook) 1ltr water (to soak) 3 tbsp butter 2 tins chakalaka (or you can cook some from scratch) 1kg boerewors 1 cup grated cheddar cheese 3 tbsp cooking oil 1 tbsp crushed garlic ½ onion chopped 3 bay leaves
Soak your mielie rice overnight in water making sure the water covers the mielie rice completely leaving about an inch of water on top.
To cook, the mielie rice, start by adding the water into a pot and bring to a boil.
In a separate pan, pan fry your onion till soft then add your garlic and bay leaves and fry for a further 5 min.
Remove the bay leaves and the butter and till it is fully melted.
Add the melted butter and onions to the cooked mielie rice and stir until fully incorporated.
Fry your sausage for about 10 minutes (5 minutes on each side), then cut in half lengthways.
Assemble your tart starting with the mielie rice then sausage and then topped with the chakalaka.
Repeat these layers until you get to the top of your baking dish.
Sprinkle the cheese onto the finished dish and bake until nicely golden brown.