For the chakalaka mince
1 tbsp vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 tbsp tomato paste
1 tin (410g) chopped tomatoes
1 sachet (50g) Knorr Chakalaka Soup
1 tsp sugar
Salt and pepper, to season
For the mieliebrood
1 cup self-raising flour
1 cup maize meal
1 tsp smoked paprika
½ tsp salt
1 cup yoghurt
4 tbsp butter, melted
1 tin (410g) cream style sweetcorn
1½ cups grated cheese
Sliced spring onion
Heat the oil in a large pan over a medium heat and sauté the onion and garlic until the onion is translucent.
Add the mince and stir until caramelized. Stir in the tomato paste and fry for about 30 seconds.
Pour in the tinned tomatoes. Mix the Knorr Chakalaka soup powder with 1 cup hot water and whisk until smooth. Pour into the mince mixture. Add the sugar and allow to simmer over a low heat for 15-20 minutes. Season to taste with salt and pepper and set aside.
Preheat the oven to 180C and grease a large square baking dish (28cm x 21cm).
To make the mieliebrood, combine the self-raising flour, maize meal, smoked paprika and salt in a large mixing bowl.
Whisk together the yoghurt, eggs and melted butter. Add the creamed sweetcorn and mix well. Fold the buttermilk mixture into the dry ingredients until just combined.
Spoon the batter into the prepared baking dish and bake for 30-35 minutes, until golden and a skewer inserted in the centre comes out clean.
Remove the mieliebrood from the oven and immediately poke holes into it using the back of a wooden spoon. Spoon the cooked chakalaka mince over the poke bake, allowing it to seep into the holes.
Sprinkle over the grated cheese. Bake in the oven for another 5-10 minutes, until the cheese is melted and bubbling.
Remove the bake from the oven when the cheese is melted and slice into equal squares. Serve a generous portion of the poke bake garnished with sliced spring onion and a salad on the side AND ENJOY!