Put the water and salt into a big pot and turn up the heat.
In a separate bowl, make a paste with the quick-cooking maize meal and amasi, then whisk this into the boiling water.
Cook the pap, stirring constantly with a wooden spoon, for 5 minutes, or until you have a stiff porridge.
Add the white pepper, grated cheese and parsley and stir until the cheese has melted.
Transfer the cooked pap to a lightly greased oven dish or roasting pan. Using the back of a spoon, pat and flatten the pap into a layer about 2 cm thick. Set aside to cool completely.
Using a sharp knife, sliced the cold pap into strips about 2 cm wide. Dip the slices in the milk, and then roll them in the breadcrumbs so they are completely coated.
Heat the oil in a pan and shallow-fry the pap slices on both sides until crisp and golden. Drain on paper towels and keep hot.
To make the dip, heat the oil in a pan and fry the onion and green pepper for 5 minutes, or until soft. Add the tomatoes and cook over a medium heat for a further 5 minutes.
In a separate bowl, mix 45ml (3 Tbsp) KNORR Chakalaka Soup powder with 90ml water to form a smooth paste. Add this to the pan along with the tomato paste and a crumbled Knorrox Chicken Stock Cube.
Cook over a medium-low heat for about 4 minutes, until the stock cube has dissolved and the sauce has thickened. If the mixture seems too thick, add a little water to thin it.
Using a stick blender, whizz the sauce to a smooth texture – or you can leave it slightly chunky.
Arrange the pap fries on a platter and serve hot with the chakalaka dipping sauce.