Grilled pap and chakalaka

Grilled pap and chakalaka

grilled pap and chakalaka

This grilled pap and chakalaka makes a great breakfast or side for the braai.

  • 45 mins + chilling
  • 4-6
  • Intermediate

INGREDIENTS

  • 30ml olive or avocado oil + extra
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 chilli, seeded and finely chopped (optional)
  • 250ml water
  • 750ml maize meal
  • 1L vegetable stock
  • 5ml salt
  • handful thyme
  • 60g butter
  • 2 x 410g tins chakalaka, warmed
  • 8 soft-boiled or poached eggs
  • baby herbs, to serve

METHOD

  1. Heat oil on medium and sauté the onion, garlic and chilli. Season. Add the water and boil for 3 minutes.
    Add the maize meal and stir until all the water is absorbed.
  2. Add half of the stock and continue stirring. When the liquid is absorbed, add the remaining stock
    while stirring. Reduce heat to medium, add salt and continue cooking while stirring for about 5 minutes
    or until cooked.
  3. Remove from heat and mix in the thyme and butter. Spoon into a 23cm x 30cm dish and cover with
    buttered greaseproof paper. Refrigerate for at least 2 hours or overnight.
  4. Cut the pap into 8 large rectangles and brush with extra oil. Heat a frying or griddle pan on high and fry
    the pap for 3-5 minutes on each side or until charred and warmed through. Serve with chakalaka, eggs, and herbs scattered over.

Magazine issue date: May, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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