300 g (2 Cups) maize meal
1 lt. (4 Cups) water
1 x 410 g can Rhodes Quality Chakalaka Hot and Spicy
250 ml (125 g) cheddar cheese, grated
Bring the water and some salt to the boil in a large saucepan.
Add the maize meal.
Stir with a fork until well blended.
Turn the heat down to very low and simmer covered with a lid for 20 minutes, stirring occasionally.
Remove from the heat.
Line a baking tray with a double layer of plastic wrap, cut larger than the tray on all sides.
Spoon the maize meal onto the tray and spread to all corners, using a wet spoon to even and smooth.
Spoon the Rhodes Quality Chakalaka Hot and Spicy in an even layer over the top leaving a 1-2 cm edge.
Reserve a small handful of cheese and sprinkle the remaining cheese on top of the chakalaka.
Using the plastic wrap to help, roll up the pap roll from the long end side of the tray.
Secure the edges of the plastic together and use the plastic to help shape the roll.
Place open seam down on baking tray that has been lined with baking paper and remove the plastic wrap.
Sprinkle the reserved cheese on the top.
Bake in an oven preheated to 180°C for about 15 minutes or until the cheese is melted and the roll is heated through.
Slice and serve.
Wrap the Chakalaka and Pap Cheese Roll in a double layer of tin foil and heat over the coals at your next braai