South African Pap and Chakalaka

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Pap and Chakalaka is a beloved South African staple combining creamy maize porridge with a spicy tomato-based bean and vegetable relish. It's hearty, budget-friendly, naturally vegan, and traditionally served alongside grilled meats or enjoyed on its own as a satisfying meal.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 13 gFiber
• 14 gSugar
• 13 gProtein
• 780 mgSodium
• 920 mgPotassium
• 130 mgCalcium
• 5.5 mgIron
• 52 mgVitamin C
• 385 mcgVitamin A

Ingredients

For the Pap (Maize Porridge)

• 2 cups white maize meal (mealie meal)
• 4 cups cold water
• 1 tsp salt
• 1 tbsp butter (optional, for richness)

For the Chakalaka

• 2 tbsp vegetable oil
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and grated
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp mild curry powder
• 1 tsp chili powder (adjust to taste)
• 1 can (410 g) baked beans in tomato sauce
• 1 can (400 g) chopped tomatoes
• 1 tsp sugar
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped

Directions

1. Heat the vegetable oil in a large pan over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
2. Add the garlic, ginger, bell peppers, and grated carrots. Cook for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the curry powder and chili powder and cook for 1 minute until fragrant, taking care not to burn the spices.
4. Pour in the chopped tomatoes and baked beans with their sauce. Add the sugar, season with salt and pepper, and stir well to combine.
5. Reduce the heat to low and simmer the chakalaka uncovered for 15-20 minutes, stirring occasionally, until thickened and the flavors have melded. Stir in the fresh parsley at the end.
6. While the chakalaka simmers, bring 4 cups of water and 1 tsp salt to a rolling boil in a heavy-bottomed pot. Reduce heat to medium-low.
7. Slowly sprinkle the maize meal into the boiling water while whisking constantly to prevent lumps from forming. Once all the maize meal is incorporated, switch to a wooden spoon.
8. Reduce the heat to the lowest setting and cook the pap for 15-20 minutes, stirring every few minutes, until it becomes a smooth, thick porridge that pulls away from the sides of the pot. Stir in the butter if using.
9. Spoon the warm pap into shallow bowls, make a well in the center, and generously ladle the chakalaka over the top. Serve immediately while hot.

Cook’s Notes

• For a smoother pap, sift the maize meal in gradually while whisking to prevent any lumps from forming.
• Adjust the chili and curry levels in the chakalaka to suit your heat preference; add a whole fresh chili for more authentic South African kick.
• Leftover chakalaka keeps well in the fridge for up to 4 days and actually tastes better the next day as the spices develop.
• If pap thickens too much when reheating, simply stir in a splash of hot water to restore its creamy consistency.
• Serve with grilled boerewors, braaied chicken, or a fried egg for a classic South African plate of food.

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