1. Line a 225x20cm baking tray with cling wrap, leaving a slight overhang on the sides. Lightly grease the paper with a small drizzle of oil. *Chef’s tip: this will help you lift the set maize meal out cleanly later.

2. Pour 7 cups room temperature chicken or vegetable stock into a pot and place over high heat. Slowly pour in 2 cups White Star Super Maize Meal in a steady stream whilst stirring constantly with a wooden spoon. Add dried oregano and salt and pepper. Keep stirring to ensure everything is fully incorporated and smooth. Bring to a rolling boil. Once boiling, reduce the heat to a gentle simmer and cook for 5 minutes.

3. Once the maize meal has been fully incorporated and the mixture begins to thicken, add 6 tablespoons butter and ½ cup freshly grated hard cheese. Stir continuously for 2–3 minutes until the butter has fully melted, the hard cheese is incorporated, and the mixture is thick enough to pull away slightly from the sides of the pot. The consistency should be like thick porridge, if you drag a spoon through it, it should hold the line for a moment before slowly settling back.

4. Immediately pour the hot maize meal mixture into your prepared lined baking dish. Working quickly, use a wet spatula or the back of a wet spoon to spread it out into an even, flat layer approximately 2-3cm thick. Smooth the top as flat as possible. Allow the maize meal to cool at room temperature for 60 minutes, then cover the surface directly with a sheet of plastic wrap and transfer to the fridge to chill and set for a minimum of 1 hour, or ideally overnight.

5. Remove the set maize meal from the fridge. Using the cling wrap overhang, carefully lift the pap slab out of the dish and place it on a clean chopping board. Peel away the cling wrap. Using a sharp knife, cut the slab into chip-sized rectangles approximately 8cm long and 1.5cm wide. *Chef’s tip: try to keep them a consistent size so they fry evenly.

6. Pour 1 liter of oil into a large pot, the oil should be deep enough to fully submerge the chips, at least 6–8cm deep. Heat the oil over medium-high heat until it reaches 180°C. *Chef’s tip: Use the back of a wooden spoon to test the oil, once it bubbles it's ready!

7. Working in small batches of 4–6 chips at a time, carefully lower the chips into the hot oil using a slotted spoon or spider strainer. Fry for 4–5 minutes per batch, turning once halfway through, until the chips are deeply golden and crisp all over.

8. Using a slotted spoon, remove the fried chips from the oil and transfer immediately to the tray lined with paper towel. Allow to drain for 1 minute, then season with a pinch of sea salt while still hot. *Chef’s tip: seasoning immediately after frying ensures the salt adheres properly to the surface.

9. Arrange the golden pap chips on a serving plate or in a bowl. Serve immediately with iBhisto on the side for dipping and ENJOY!