AIDEN PIENAAR’S SOSATIE AND BOERIE TACOS (makes 6)
“I was inspired to create this taco for the iconic and much celebrated Heritage Day.”
Ingredients
For the Pap Squares:
625ml (2½ cups) water or chicken stock
5ml (1 tsp) salt
125ml (½ cup) maize meal, plus extra for dusting
Sunflower oil for frying
For the Tacos:
100g boerewors
100g BBQ marinated chicken sosaties
6 warm corn tortillas
garlic Mayo
Fresh coriander for garnish
Lime wedges for garnish
Method
Make the pap squares by bringing the water or stock to the boil in a large pot over high heat. Add the salt and allow to dissolve. Gradually add the maize meal, stirring continuously. It will thicken dramatically as it cooks. When it begins to boil, lower the heat to medium and cook, stirring continuously until thick. Reduce the heat further. After 5-10 minutes, the pap will start to come away from the sides of the pot. This is a sign it’s ready. Pour the pap into a 29cm square dish to about 1cm thick. Cover with a kitchen cloth and leave for 15-20 minutes until cool and set. Once the pap has set into a solid block, turn it out of the dish and cut into 1cm squares. Heat a little sunflower oil in a heavy-based pot to 180°C. While the oil is heating, toss the cooked pap squares in some maize meal to coat. Shake off any excess and fry until crispy and golden. Grill the sosaties and boerewors until juicy and succulent. Allow to cool slightly then cut into smaller-than-bite-size pieces and mix together in a bowl. Spooning garlic mayo onto each tortilla, top with the boerie and sosatie meat and add crispy pap squares. Garnish with fresh coriander and lime wedges.