1. In a large saucepan add 2 tablespoons of vegetable oil and place on the stove over medium heat. Add the onion, garlic, chilli flakes, dried herbs and salt & pepper and saute until the onion is translucent and starting to caramelise. Remove from the heat and set aside.

2. In a medium size pot bring 2½ cups of water and the chicken stock sachet to a boil over high heat. In a medium size bowl add the White Star Super Maize Meal and 1 ⅔ cups of cold water. Mix to combine before adding to the boiling water and constantly whisking. *Chef’s Tip: Adding the dry White Star Maize Meal to some cold water before adding it to the pot will minimise the chances of the pap forming lumps in the pot.

3. Once the pap mixture has come to the boil, turn the heat down and place a lid on the pap and allow it to cook for roughly 15 minutes.

4. Transfer the cooked pap into the pan with the onions and seasonings and mix to combine. Add the blocks of cheese and stir through.

5. Transfer the mixture to a 20cm x 20cm tray lined with plastic wrap and spread the pap out evenly ensuring the top is smooth. Transfer to the refrigerator to cool and firm up for about 50 minutes.

6. Remove the set pap from the fridge and cut into 16 even blocks.

7. Place a large pan over medium heat and add the remaining 3 tablespoons of vegetable oil. Cook the pap cakes in batches, being sure not to overcrowd the pan. Cook the cakes for about 4 minutes a side or until golden. Remove from the heat and set aside. *Chef’s Tip: Alternatively, spray a little cooking oil on each side of the pap cakes & air fry until golden & crispy.

8. Arrange on a platter with cream cheese, Wellington’s Sweet Chilli sauce or Wellington’s Mild Chutney. Garnish with spring onions. Serve and ENJOY!