METHOD

1. For the stiff pap:
2. Preheat the oven to 180℃ and grease an giant 6-cup muffin tin.
3. Bring 2 ½ cups of vegetable stock to the boil in a medium pot.
4. Stir in the maize meal while whisking until a thick & smooth mixture forms. Cover, reduce to a medium heat and allow to cook for 30 minutes.
5. Remove from the heat and add the butter, cheese & salt, to taste. Stir until melted and combined.
6. Once the mixture has cooled slightly, divide the mixture and roll into 6 balls. Place the balls into the muffin tin and use a glass to help mould the cup.
7. Bake the pap cups for 30 - 35 minutes to crisp.
8. To assemble:
9. Remove the pilchards from the tin, remove and discard the bones using a fork (this is an optional step – as it is totally safe to eat the bones). Flake the pilchards and place into a microwave-safe bowl with the sauce. Microwave on high for 1 - 2 minutes until warmed through.
10. Remove the crisped pap cups from the muffin tin. Spoon the warm pilchards into the pap cups, top with grated cheese and chopped parsley.
11. Serve while warm with mayonnaise and achar and ENJOY!!