Chakalaka with Pap & Boerewors

Ingredients:

For the pap:

• 500 ml water

• 5 ml salt

• 375 ml maize meal

• 60 g First Choice Butter

For the chakalaka:

• 30 ml First Choice Olive Oil

• 1 onion, chopped

• 2 bay leaves

• 2 chillies, seeded and chopped

• 3 garlic cloves, crushed

• sprigs of thyme

• 15 ml grated ginger

• 5 ml turmeric

• 15 ml mild curry powder

• 5 ml paprika

• 1 large carrot, grated

• 1 tin peeled tomatoes, chopped

• 1 red pepper, chopped

• 1 yellow pepper, chopped

• salt & pepper for seasoning

• 5 ml brown sugar

• 1 tin cannellini beans, drained and rinsed

Preparation method:

For the chakalaka:

1. Heat the oil in a saucepan and add the onion.

2. Cook for a few minutes then add the bay leaves, chilli, garlic, thyme and the ginger.

3. Cook until fragrant then add the spices.

4. Cook on low heat for another minute then add the carrots, tomatoes, red and yellow peppers, sugar and 250 ml water.

5. Season and simmer for 20 minutes, stirring occasionally until reduced and thick. Add the cannellini beans.

For the pap:

1. Bring the water to the boil in a saucepan, reduce the heat to low, add the salt and 250 ml of the maize meal.

2. Stir until combined and thickened. Slowly add the remaining maize meal while vigorously stirring the mixture.

3. Reduce the heat to very low, cover and cook for 5 minutes.

4. Uncover, add the butter and serve.

To serve:

Serve the pap with the chakalaka and boerewors. Garnish with fresh coriander.