In a stockpot, mix 8 1/2 cups water with the chicken stock powder. Bring to the boil over medium-high heat, then add the cornmeal, a little at a time, whisking continuously to remove any lumps. Cook, stirring with a wooden spoon and beating against the pan, until the pap comes together. Reduce the heat to medium, cover, and cook for 20 minutes. Stir again, then cook for another 20 minutes, or until cooked.
Melt the 1 tablespoon butter in a saute pan over high heat. Add the bacon, onions, peppers and garlic; cook until the bacon fat is rendered, 5 minutes. Stir in the cilantro and parsley. Stir the bacon mixture into the pap.
Grease a baking dish with butter; transfer the pap to the dish, pressing to even. Cut into rounds, using a cookie cutter, and set aside in a warm place until serving time.
The pap on the bottom of the pot will form a tortilla-like shell that is quite a treat on its own, eaten with jam or a savory spread. It also lifts away, leaving a clean pot!
Recipe courtesy of Siba Mtongana