Mzansi Home Cooks – Veggie Pap Bake

I asked a friend of mine, Viwe Neti-Feni to share her scrumptious Veggie Pap Bake recipe.  Viwe is another foodie friend of mine from varsity.  She is a wife, mom and a great friend.  She juggles being a career woman with being a mother and whenever you hang out with her she’ll tell you she has limited time, she has to go home and prepare supper.   She loves healthy and tasty dishes that appeal to the eye.  Viwe prepared the Veggie Pap Bake recipe for her family on Christmas.

Slider with alias Viwe not found.


She posted the featured image on her facebook and got a lot of likes and comments. Most importantly, her family loved it!  During this time of the year, a lot of people are staying as far away from Pap dishes as possible.  The rest of us don’t mind.  If you’ve been good throughout the festive season there is no need to starve yourself in January, is there?

Hope you get to try out the dish!


Thanks Vee!



Viwe’s Veggie Pap Bake




1 l water

5ml (1tsp) salt

250 g mealie meal (varies- depending on how you wants your pap)




1 onion sliced

1 red pepper

1 yellow pepper

5 baby marrows, cut into quarters

200g -snap peas

200g – baby corn

200g- mushrooms

15ml butter

15 ml oil

Lemon & herb spice, to taste

black pepper

Sweet chillie or hot chillie sauce




Mozarella & Gouda cheese (grated)





  1. Cook pap as desired -preferably soft but not too soft & rest over night or until it’s cold.
  2. Stir fry veggies in butter & oil until soft.
  3. Add lemon & herb spice & black pepper for taste.
  4. Grease oven proof dish, layer of pap, then veggies, pap again, veggies and top with Mozarella & Gouda cheese.
  5. Bake for 15 minutes & enjoy!


Viwe’s Tip:


For a creamy & rich taste add +-50 ml of cream before baking.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Chuma

    Good one, especially for “meat-free Monday” 🙂 , I can’t wait to try this one.

    • Hey Chuma!

      Try it and let us know what you think! Enjoy!


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