Chakalaka and pap recipe

chakalaka-and-pap recipe

Chakalaka is a South African vegetable relish that is usually spicy.  A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap.  And it’s so easy to make, that there’s no reason to exclude it from a family gathering. Bonus points if you make them on Heritage Day! Here’s how to make chakalaka.

SEE MORE: Thuli’s chakalaka with roosterkoek

Chakalaka and pap

Serves: 6
Cooking Time: 1 hr 30 mins

Ingredients

  • Chakalaka

  • 1 onion, chopped
  • 2 carrots, roughly grated
  • 3 tomatoes, chopped
  • 15ml (1 tbsp) curry powder
  • ¼ cabbage, sliced
  • salt and freshly ground black pepper, to taste
  • pinch cayenne pepper (optional)
  • 1 x 410g tin red beans or
  • baked beans
  • sugar, to taste
  • Pap

  • 500ml (2 cups) water
  • 480g maize meal
  • salt, to taste
  • knob of butter, to serve

Instructions

1

How to make chakalaka:

In a saucepan over medium heat, fry the onion, carrots, tomatoes and curry powder together, for 5 minutes.

2

Add the cabbage and season to taste, adding some cayenne pepper if you like it strong.

3

Stir in the beans, cover the saucepan and cook over low heat, for 30 minutes.

4

Taste at the end and adjust with a bit of sugar if it is too acidic.

5

Pap:

Boil the water in a saucepan, then add the maize meal and some salt.

6

Stir until combined, cover and cook over low heat, for 45 minutes, stirring every now and then.

7

Stir in the knob of butter when the pap is ready.

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