A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap. Chakalaka is a South African vegetable relish that is usually spicy.
Serves 6
Cooking Time: 1.5 hours
Ingredients
Chakalaka
- 1 onion, chopped
- 2 carrots, roughly grated
- 3 tomatoes, chopped
- 15 ml (1 tbsp) curry powder
- ¼ cabbage, sliced
- salt and freshly ground black pepper, to taste
- pinch cayenne pepper (optional)
- 1 x 410 g tin red beans or
- baked beans
- sugar, to taste
Pap
- 900 ml water
- 300 g maize meal
- salt, to taste
- knob of butter, to serve
Instructions for Chakalaka
- In a saucepan over medium heat, fry the onion, carrots, tomatoes and curry powder together, for 5 minutes.
- Add the cabbage and season to taste, adding some cayenne pepper if you like it strong.
- Stir in the beans, cover the saucepan and cook over low heat, for 30 minutes.
- Taste at the end and adjust with a bit of sugar if it is too acidic.
Instructions for Pap
- Boil the water in a saucepan, then add the maize meal braai pap and some salt.
- Mix with fork to avoid lumps.
- Once blended, mix with a strong spoon, cover and cook over low heat, for 30 to 45 minutes, stirring every now and then.
- Stir in the knob of butter when the pap is ready.
Recipe Courtesy of Food and Home