South African comfort food with a trendy twist to warm you up from the inside.
Three-cheese pap served with saffron chakalaka and classic boerewors
- 250ml water
- 5ml salt
- 500ml maize meal
- 50ml blue cheese
- 50ml Parmesan, grated
- 50ml mature cheddar
- 50ml butter
- 40ml butter
- 40ml olive oil
- 1 large onion, diced
- 3 garlic cloves, chopped
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 1 large green pepper, diced
- 4 large carrots, grated
- 2 small red chillies, seeded and diced
- pinch of saffron
- 1 x 215g tin baked beans in tomato sauce
- salt and freshly ground black pepper, to taste
To make the pap, bring the water with the salt to a rolling boil, sprinkle the maize meal over and boil for 15 minutes.
Stir with a fork to obtain a crumbly consistency, lower the heat, cover partially and simmer for 30 minutes.
Mix the cheese and butter until well creamed and stir into the maize meal just before serving.
For the chakalaka, heat the butter and olive oil in a frying pan and fry the onion until transparent. Add the garlic and cook for another 3 minutes. Stir in the peppers, carrots, chilli and saffron and cook for 15 minutes.
Add the beans and cook for a further 5 minutes.
Serve the pap and chakalaka with boerewors straight off the braai.