Three-cheese pap served with saffron chakalaka and classic boerewors

Three-cheese pap served with saffron chakalaka and classic boerewors

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

Serves: 6

Ingredients

  • PAP
  • 250ml water
  • 5ml salt
  • 500ml maize meal
  • 50ml blue cheese
  • 50ml Parmesan, grated
  • 50ml mature cheddar
  • 50ml butter
  • CHAKALAKA

  • 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

Instructions

1

To make the pap, bring the water with the salt to a rolling boil, sprinkle the maize meal over and boil for 15 minutes.

2

Stir with a fork to obtain a crumbly consistency, lower the heat, cover partially and simmer for 30 minutes.

3

Mix the cheese and butter until well creamed and stir into the maize meal just before serving.

4

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.

5

Add the beans and cook for a further 5 minutes.

6

Serve the pap and chakalaka with boerewors straight off the braai.

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