Pap and Bacon Fries with Blue Cheese Dip

Pap and Bacon Fries with Blue Cheese Dip

Prep Time


Cook Time


Total Time





  • Pap and Bacon Fries
  • 200 g Eskort Diced Bacon
  • 500 ml (2 C) maize meal
  • 750 ml (3 C) water
  • 45 ml (3 T) fresh thyme, chopped
  • 2 cloves garlic, chopped
  • 30 ml (2 T) rosemary, chopped
  • 125 ml (½ C) oil, for frying
  • Blue Cheese Dip
  • 1 onion, finely chopped
  • 125 ml (½ C) blue cheese
  • 30 ml (2 T) flour
  • 375 ml (1½ C) milk
  • salt and pepper, to taste
  • 30 ml (2 T) butter
  • 15 ml (1 T) olive oil
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Flour (gluten): Use gluten-free flour.
  • Butter (lactose): Use ghee (clarified butter) or coconut oil.
  • Milk (lactose): Use any non-dairy milk.


  • Pap and Bacon Fries
  • Whisk maize meal, salt and pepper into a pot of boiling water.
  • Allow to cook for ten minutes over moderate heat.
  • Fry the bacon with thyme, garlic and rosemary until crispy.
  • Combine the pap and bacon then spoon into a greased oven pan.
  • Spread to 2cm thick and refrigerate to cool.
  • Cut the pap into 7cm long chips and fry for 2 minutes on each side over moderate heat.
  • Blue Cheese Dip
  • Fry the onion in oil and butter until glossy, then mix in the flour.
  • Slowly stir in the milk until a smooth sauce forms.
  • Add blue cheese, lower the heat and leave to simmer until the cheese melts.


Serve the sauce as a dip for the fries or pour over the fries.


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