Chakalaka with Pap & Boerewors

Category, Cuisine, DifficultyBeginner
Chakalaka with Pap & Boerewors
Yields4 Servings
Prep Time30 minsCook Time30 mins
Ingredients:
For the pap:
 500 ml water
 5 ml salt
 375 ml maize meal
 60 g First Choice Butter
For the chakalaka:
 30 ml First Choice Olive Oil
 1 onion, chopped
 2 bay leaves
 2 chillies, seeded and chopped
 3 garlic cloves, crushed
 sprigs of thyme
 15 ml grated ginger
 5 ml turmeric
 15 ml mild curry powder
 5 ml paprika
 1 large carrot, grated
 1 tin peeled tomatoes, chopped
 1 red pepper, chopped
 1 yellow pepper, chopped
 salt & pepper for seasoning
 5 ml brown sugar
 1 tin cannellini beans, drained and rinsed
To serve:
 750 g boerewors, cooked
 fresh coriander
Directions:
For the chakalaka:
1

Heat the oil in a saucepan and add the onion.

2

Cook for a few minutes then add the bay leaves, chilli, garlic, thyme and the ginger.

3

Cook until fragrant then add the spices.

4

Cook on low heat for another minute then add the carrots, tomatoes, red and yellow peppers, sugar and 250 ml water.

5

Season and simmer for 20 minutes, stirring occasionally until reduced and thick. Add the cannellini beans.

For the pap:
6

Bring the water to the boil in a saucepan, reduce the heat to low, add the salt and 250 ml of the maize meal.

7

Stir until combined and thickened. Slowly add the remaining maize meal while vigorously stirring the mixture.

8

Reduce the heat to very low, cover and cook for 5 minutes.

9

Uncover, add the butter and serve.

To serve:
10

Serve the pap with the chakalaka and boerewors. Garnish with fresh coriander.

Ingredients

Ingredients:
For the pap:
 500 ml water
 5 ml salt
 375 ml maize meal
 60 g First Choice Butter
For the chakalaka:
 30 ml First Choice Olive Oil
 1 onion, chopped
 2 bay leaves
 2 chillies, seeded and chopped
 3 garlic cloves, crushed
 sprigs of thyme
 15 ml grated ginger
 5 ml turmeric
 15 ml mild curry powder
 5 ml paprika
 1 large carrot, grated
 1 tin peeled tomatoes, chopped
 1 red pepper, chopped
 1 yellow pepper, chopped
 salt & pepper for seasoning
 5 ml brown sugar
 1 tin cannellini beans, drained and rinsed
To serve:
 750 g boerewors, cooked
 fresh coriander

Directions

Directions:
For the chakalaka:
1

Heat the oil in a saucepan and add the onion.

2

Cook for a few minutes then add the bay leaves, chilli, garlic, thyme and the ginger.

3

Cook until fragrant then add the spices.

4

Cook on low heat for another minute then add the carrots, tomatoes, red and yellow peppers, sugar and 250 ml water.

5

Season and simmer for 20 minutes, stirring occasionally until reduced and thick. Add the cannellini beans.

For the pap:
6

Bring the water to the boil in a saucepan, reduce the heat to low, add the salt and 250 ml of the maize meal.

7

Stir until combined and thickened. Slowly add the remaining maize meal while vigorously stirring the mixture.

8

Reduce the heat to very low, cover and cook for 5 minutes.

9

Uncover, add the butter and serve.

To serve:
10

Serve the pap with the chakalaka and boerewors. Garnish with fresh coriander.

Chakalaka with Pap & Boerewors
IngredientsDirections