Pap & Chakalaka Recipe
Pap and Chakalaka (South Africa)
1 cup cornmeal , fine or medium grind is best
1 quart chicken broth (or vegetable or beef)
In a medium pot, bring stock to a boil.
Stream in cornmeal slowly. Whisk continually to keep mixture from lumping.
As mixture thickens, you may need to switch to a wooden spoon. Allow to simmer gently until cooked to desired consistency, about 20 minutes. Season with salt and pepper.
Serve immediately (Pap stiffens up considerably as it cools).
Prep Time: 10 minutes
Cook Time: 25 minutes
1 tbsp olive oil extra virgin
1 onion medium-sized approx. 100g, chopped
2 red and yellow bell peppers chopped
2 red ripe tomatoes medium-sized approx. 100g and roughly chopped
180 g shredded carrot
1 tbsp curry powder
1 tsp cayenne pepper
1 tsp sweet paprika
1 garlic clove crushed or finely chopped
1 scotch bonnet pepper de-seeded
1 vegetable stock cube
1 can baked beans 415g
salt to taste
black pepper to taste
On a medium heat setting, heat the oil in a large saucepan. Add the onions, bell peppers, and scotch bonnet pepper and fry for 2 minutes, then add the spices - cayenne pepper, paprika and curry powder. Stir fry for about 1 - 2 minutes to allow the flavors to develop. Then add the shredded carrots and sauté for about 4 - 5 minutes, stirring occasionally.
Stir in the tomatoes, add the stock cube, and season to taste. Simmer open for 15 - 20 minutes on medium heat while stirring occasionally. This will allow the sauce to reduce (Chakalaka should not be runny or watery) and the occasional stirring prevents burning or sticking to the pan.
Serve either hot or cold.