SA Recipes Pap and Chakalaka

Making Pap and Chakalaka!

Origin story:

Rumour has it: Even though it is a common meal throughout South Africa, it originated primarily in Johannesburg. Stories tell of Mozambican mine workers in Johannesburg who usually prepared beans, veggies, and spices to eat with putu/pap.

It spread from there to the rest of South Africa and has become one of the South African favourite dishes served.

Ingredients :

What do you need ?

Chakalaka Ingredients:

3 tablespoons oil
1 onion
2 green chillies
2 cloves garlic
50 grams ginger
2 tablespoons curry powder
3 bell peppers (Mix of colours)
5 large, grated carrots
400 grams canned chopped tomatoes
2 tablespoons tomato paste
400 grams canned baked beans
2 sprigs fresh thyme leaves
Salt and black pepper to taste

Pap Ingredients:

1 litre water
salt, to taste
240g ACE Super maize meal
30ml butter

Instructions:

How is it made?

Chakalaka Method:

Heat the oil in a pan and fry the onions until soft. Add the chilles, garlic and half of the ginger. Then add the curry powder and stir to combine, add the bell peppers, and cook for another 2 minutes. Add the carrots and stir to make sure they are coated in the curry powder.

Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.

Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine, season with salt and pepper.

Pap Method:

Bring water to a boil, add salt. Gradually stir in ACE Super maize meal. Cook over low heat, stirring constantly with a wooden spoon for about 20 minutes until cooked through.

Mix in butter to taste and stir well until stiff and cooked through.

Want more recipes ?

Check out all of the other local South African dishes we have available for you to try …