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S1 Ep2 / Lentswe’s Own Chakalaka and Pap

EPISODE 2: RECIPE

Lentswe’s Own Chakalaka and Pap

STEP 1 – Cooking the chakalaka
  • In a deep pot on a medium heat add the oil and fry the onion until soft and translucent.
  • Add the garlic, ginger and chilies and stir fry until fragrant.
  • Add the curry powder and steak and chops spice and stir to combine.
  • Add the peppers and cook for another 2 minutes.
  • Add the grated carrots and stir to make sure they are well combined.
  • Add in the tomato puree and chopped tomatoes and stir.
  • Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
  • Remove from the heat and add the baked beans. Serve hot or cold.
STEP 2 – Cooking the Pap
  • Put the water and salt in a deep pot over a high heat. Bring to the boil.
  • Reduce the heat and immediately add the maize meal. Mix quickly to stop lumps forming
  • Beat in the butter and if necessary adjust with extra water or maize meal to the consistency of your liking.
  • Place the lids on and leave to cook covered on a low heat for about 20 minutes.
  • Serve hot.
 
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Lentswe’s Own Chakalaka and Pap

INGREDIENTS

For the chakalaka:
  • 1 onion, finely chopped
  • 3 tbsp PnP oil
  • 2 cloves garlic, crushed
  • 2 green birds eye chillies, deseeded and chopped
  • 50g ginger, finely grated
  • 1 green pepper, diced
  • 1 red pepper, finely diced
  • 1 yellow pepper, finely diced
  • Dash of steak and chops seasoning
  • 2 tbsp PnP mild curry powder
  • 5 large carrots, (unpeeled but scrubbed and topped and tailed) grated
  • 2 tbsp PnP tomato purée
  • 400g can PnP chopped tomatoes
  • 400g can PnP baked beans
  • PnP Salt and pepper to taste
For the Pap:
  •  500ml water
  • 2,5ml PnP salt
  • 250ml maize meal
  • 15ml PnP butter
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SEASON TWO

SEASON ONE