Name: Pilchard and maize meal layers
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 ml water; 10.00 ml salt; 250.00 g maize meal; mustard to taste; 15.00 ml oil; 2.00 onion; 1.00 garlic cloves, crushed; 410.00 g pilchards in tomato sauce; 375.00 ml vegetables cooked; salt and freshly ground black pepper to taste; 100.00 g cheddar cheese grated; 15.00 ml breadcrumbs dry; 410.00 g tomato and onion mix; 5.00 ml fresh basil or mixed herbs; salt and freshly ground black pepper to taste

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Ingredients (15)

PUTU PAP

500.00 ml	water
10.00 ml	salt
250.00 g	maize meal
	mustard — to taste

PILCHARD MIXTURE

15.00 ml	oil
2.00	onion
1.00	garlic — cloves, crushed
410.00 g	pilchards in tomato sauce
375.00 ml	vegetables — cooked
	salt and freshly ground black pepper — to taste

TOPPING

100.00 g	cheddar cheese — grated
15.00 ml	breadcrumbs — dry

SAUCE

410.00 g	tomato and onion mix
5.00 ml	fresh basil — or mixed herbs
	salt and freshly ground black pepper — to taste

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Method:

1. Cook the pap in salted water until thick and stiff. Remove from heat and stir in dry mustard to taste. Heat oil in a heavy-based pan and fry the onion and garlic until tender. Add the pilchards with their sauce, using a fork to break up the fish.
2. Add the vegetables and simmer for five minutes. Season with salt and pepper.
3. Place a 1 cm layer of putu in the bottom of a deep, greased casserole dish. Place a 2 cm layer of pilchard mixture on top. Continue to layer until both mixtures are finished, ending with a layer of pap.
4. Mix the grated cheese and dry breadcrumbs together and sprinkle evenly over the top. Bake for 30 minutes at 180 ºC.
5. To make the sauce, heat the can of tomato and onion mix and season to taste with basil or mixed herbs, salt and pepper. Spoon a little over each helping. Serve with a green salad.