Cheesy pap and sweetcorn squares with avocado guacamole

This blend of traditional local flavour and Mexican zing is hearty enough for a cold winter's evening, yet fresh and crisp enough for an elegant lunch.

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SERVES SIX

200g maize meal, preferably coarse,

braai pap

750ml 3 cups) water extra 250ml 1 cup) 15ml 1 tbsp) salt

410g whole corn kernels, drained

100g Parmesan cheese

60g butter

Avocado or olive oil to fry

For the avocado guacamole

2 ripe avocados, peeled and stoned

2 cloves garlic, finely chopped

15g Y2 punnet) fresh coriander,

plus a little extra for garnish

1 tomato, deseeded and chopped

1 chilli, deseeded and chopped (optional)

3-4 spring onions, finely sliced