Paptert – layered for ultimate tastyness

Paptert is a well-loved South African dish that brings warmth, comfort, and familiarity to the table. It is hearty, satisfying, and often served as a main meal or a substantial side. Although simple in structure, paptert delivers deep flavour through carefully layered ingredients that come together beautifully during baking. Each serving feels generous and comforting, making it ideal for family meals and shared gatherings.

At its base, paptert is made with cooked maize meal, or pap, which forms a soft yet sturdy foundation. This is layered with flavourful sauce containing onions, capsicum, mushrooms and even bacon. As the dish bakes, the layers settle and blend. The pap absorbs flavour while still holding its shape, creating a satisfying contrast between softness and richness. A golden topping, often finished with cheese adds both texture and visual appeal.

Paptert is valued for its versatility. It can be adapted to suit what is on hand, making it practical and economical. Some versions are lightly spiced and mild, while others are richer and more robust. Because of this flexibility, it fits easily into everyday cooking as well as special occasions. It also reheats well, which makes it convenient for busy households.

At The Healthy Springbok, paptert is prepared with balance in mind. Tradition and flavour. Layered ingredients to tantalise your tastebuds. A true South African favourite to pair with your braai.

From the first warm spoonful to the last satisfying bite, Paptert remains a dependable favourite. It reflects the heart of South African home cooking — simple, filling, and made to be shared.

Paptert

A classic South African Paptert made by layering creamy pap and sauce and cover with melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 7

Course: Side Dish

Cuisine: South African

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Pap

• 5 cups water
• 2.5 cups maize meal cornmeal
• 1 tsp salt
• 100 g butter
• 1 cup milk Optional

Sauce

• 2 tbsp oil
• 1 large onion finely chopped
• 250 g Bacon (Chopped and fried) Optional
• 2 cloves garlic minced
• 2 capsicums for color green and yello
• 2 cups Mushrooms
• 2 Can Tomato and Onion mix
• Salt and black pepper to taste
• 450 g Grated cheese Of your choice (topping)

Equipment

• 1 Silicone spatula/stirrer
• 1 Measuring cups and spoons
• 1 Baking dish Medium to large size
• 1 Whisk
• 1 Large Pot Pap
• 1 Frying Pan Sauce
• 1 Chopping board
• 1 Knife
• 1 Oven
• 1 Stove top
• 1 teaspoon To taste

Method

 

Sauce

1. Preheat your oven to 180°C (350°F).
2. In a frying pan, heat the oil and sauté the onion until soft.
3. Add the bacon and mushrooms and fry until the bacon is crispy and the mushrooms are cooked through.
4. Add capsicums
5. Add Tomato and Onion mix
6. Season with salt and pepper to taste. Set this mixture aside.
7. Simmer for 15 min

Pap

1. Add pap and salt to water.
2. Bring to a slow boil in a large pot whisking continuously to prevent lumps.
3. Reduce the heat to low, cover the pot, and let it simmer for about 40 minutes, stirring occasionally. (Keep using whisk)
4. Pap should be firm enough but still stir easily. If whisk gets stuck and doesn't release pap inside it, add a bit of milk and stir to loosen.
5. The pap is ready when you can feel no grains and the taste is full and flavourful. (Use teaspoon to taste)
6. Stir in butter. The pap should be stiff enough to spread. (Should not be runny)
7. Silicone spatula spreads the pap easily.

Paptert ("Lasagne" layers)

1. Spoon half of the prepared pap into the dish and spread it evenly.
2. Spread half of the sauce mixture over the pap.
3. Add the second layer of pap and spread the remaining bacon and mushroom mixture on top.
4. Top with cheese
5. Bake for 30-40 minutes, or until the cheese is golden brown and bubbly.
6. Leave it to rest for about 10 minutes before slicing and serving. 

Notes

Start sauce and pap at the same time to reduce cooking time.

Nutrition (per serving):
 Calories: 520 | Protein: 26g | Fat: 24g | Carbs: 46g | Fibre: 4g