Pap en Chakalaka

🧂 Ingredients

• 2 cups Maize meal (super fine)(Super fine maize meal is traditional for a smooth pap. Coarser grades can be used but will result in a different texture.)
• 4 cups Water(For the pap.)
• 2 tbsp Vegetable oil or butter(For sautéing the chakalaka vegetables.)
• 1 medium Onion(Finely chopped.)
• 2 Carrots(Peeled and finely diced.)
• 2 Bell peppers (any color)(Seeded and finely diced. Red and yellow add sweetness and color.)
• 2 Tomatoes(Ripe, finely chopped, or 1 (400g) can of diced tomatoes, drained.)
• 2 tbsp Curry powder(A mild or medium curry powder is recommended.)
• 1 tsp Peri-peri powder or chili flakes(Adjust to your spice preference. Peri-peri powder offers a fruity heat.)
• 1 can (400g) Baked beans in tomato sauce(Drained and rinsed, or use as is if you prefer more sauce.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the Pap: Bring 4 cups of water to a rolling boil in a heavy-bottomed saucepan. Gradually whisk in the maize meal to prevent lumps. Once all the maize meal is incorporated, reduce the heat to low. Stir vigorously with a wooden spoon until the mixture starts to thicken and pull away from the sides of the pot. Cover tightly and let it steam for at least 20-25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pap should be very thick and stiff.

   ⏱️ 30 minutes
2. 2

   Start the Chakalaka: While the pap is steaming, heat the vegetable oil or butter in a separate large saucepan or pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Add the diced carrots and bell peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.

   ⏱️ 15 minutes
3. 3

   Add Flavor: Stir in the chopped tomatoes (or drained diced tomatoes), curry powder, and peri-peri powder (or chili flakes). Cook for 2-3 minutes, stirring constantly, until the spices are fragrant. This blooming of the spices enhances their flavor.

   ⏱️ 5 minutes
4. 4

   Simmer and Combine: Add the drained and rinsed baked beans to the vegetable mixture. Stir well to combine. If the chakalaka seems too dry, you can add a splash of water or vegetable broth. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for another 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Season with salt and black pepper to taste.

   ⏱️ 15 minutes
5. 5

   Serve: To serve, scoop a generous portion of the stiff pap onto each plate. Spoon the hot chakalaka relish over the pap. Ensure the pap is firm enough to hold its shape when scooped.

💡 Pro Tips

• ✓For a smoother pap, ensure you whisk the maize meal into boiling water quickly and stir vigorously as it thickens.
• ✓The pap should be stiff enough to be scooped with a spoon or even rolled into balls.
• ✓Adjust the amount of peri-peri or chili flakes to achieve your desired level of spice.
• ✓Letting the pap steam covered for the recommended time is crucial for achieving the right texture.
• ✓Chakalaka can be made ahead of time and reheated; the flavors often improve overnight.

🔄 Variations

• Add other vegetables like cabbage, sweet potatoes, or green beans to the chakalaka.
• Include a can of drained lentils or butter beans for extra protein and texture.
• Serve with grilled or braaied (barbecued) meat for a more substantial meal.
• For a richer chakalaka, add a tablespoon of tomato paste along with the tomatoes.

🥗 Nutrition

Per serving