South African Chakalaka with Creamy Pap

⏱ 55 min · Serves 4

Bold, spicy and deeply comforting, this South African classic brings together a vibrant tomato and bean relish with smooth, buttery pap. It's the kind of dish that fills the kitchen with incredible aromas and the table with happy faces — a true taste of South African home cooking.

Per serving: 498 kcal · 14.0g protein · 82.0g carbs · 13.0g fat

Ingredients

• 300g coarse maize meal (mieliemeel)
• 1.2 litres water
• 1 tsp salt
• 30g butter
• 100ml full-fat milk
• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated
• 2 tsp medium curry powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chilli flakes (adjust to taste)
• 2 medium carrots, grated
• 1 red pepper, finely diced
• 1 green pepper, finely diced
• 400g tin chopped tomatoes
• 400g tin baked beans
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt and black pepper to taste
• Fresh coriander or parsley to garnish

Method

1. Bring 1.2 litres of salted water to the boil in a large saucepan. Gradually whisk in the maize meal to avoid lumps, then reduce heat to the lowest setting.
2. Cook the pap, stirring every 5 minutes, for 30–35 minutes until thick and pulling away from the sides. Stir in butter and milk, season well, cover and keep warm.
3. Meanwhile, heat the sunflower oil in a large frying pan or pot over medium-high heat. Add the onion and fry for 5–6 minutes until softened and golden.
4. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the curry powder, smoked paprika, cumin and chilli flakes and cook for another minute.
5. Add the carrots and peppers and stir-fry for 4–5 minutes until slightly softened.
6. Stir in the tomato paste, then add the chopped tomatoes, baked beans and sugar. Season with salt and pepper. Simmer for 12–15 minutes, stirring occasionally, until the chakalaka is thick and saucy.
7. Taste and adjust seasoning or chilli to your liking. Serve the chakalaka spooned generously over or alongside a mound of warm pap, garnished with fresh coriander or parsley.