Recipes
South African

Pap & Chakalaka

A traditional South African comfort dish featuring maize porridge with a spicy vegetable relish.

Pap & Chakalaka

Ingredients

  • 2 cups maize meal
  • 4 cups water
  • ½ tsp salt
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 bell peppers, diced
  • 2 carrots, grated
  • 3 tomatoes, chopped
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1-2 fresh chillies, chopped
  • 1 tbsp oil
  • Salt & pepper

Method

  1. 1

    Bring water and salt to boil, gradually add maize meal while stirring

  2. 2

    Reduce heat, cover, cook 20-30 minutes until thick

  3. 3

    Sauté onion, garlic, peppers, carrots for 5-7 minutes

  4. 4

    Add curry powder, paprika, chillies

  5. 5

    Add tomatoes, cook until saucy

  6. 6

    Spoon warm chakalaka over pap

Swaps & variations

  • Add baked beans for extra protein
  • Add cabbage or green beans
  • Add peri-peri for heat
  • Add turmeric for colour

Storing & freezing

Pap keeps 3 days refrigerated. Chakalaka freezes well for 3 months. Add fresh herbs after reheating.

Grow it yourself

  • Plant maize in blocks for proper pollination
  • Tomatoes: Start indoors, transplant after frost
  • Peppers need heat—start early indoors
  • Carrots: Direct sow in loose, sandy soil
  • Interplant maize with beans and pumpkins
  • Use garlic spray for aphids
  • Hand-pick caterpillars early morning
  • Plant marigolds to deter pests
  • Maize: Harvest when silks turn brown
  • Tomatoes: Harvest when fully red
  • Carrots: Harvest when roots reach desired size
  • Peppers: Pick when firm and glossy

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