Entree: Eswatini – Southern Culinary Region – Chakalaka with Pap (Spicy vegetable relish served with a firm maize-meal porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 3 min

Total 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (8 oz / 225 g)
- 3 garlic cloves, minced (0.6 oz / 18 g)
- 2 medium carrots, grated or finely chopped (6 oz / 170 g)
- 2 medium bell peppers (red or green), chopped (10 oz / 280 g)
- 2 tomatoes, chopped (10 oz / 280 g)
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 can (15 oz / 425 g) baked beans (optional for heartiness)
- 1–2 tbsp (15–30 ml) curry powder, to taste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper or 1 fresh chile, chopped, to taste
- 1 tbsp (15 ml) sugar (optional)
- 1 tbsp (15 ml) white vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 3 scallions, sliced (2 oz / 60 g)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- For the pap:
- 2 cups (300 g) coarse maize meal (mielie-meal)
- 6 cups (1.44 L) water
- 1 tsp (5 g) salt
- 2 tbsp (30 g) butter or margarine (optional)

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, grated carrots, and chopped bell peppers. Sauté until vegetables begin to soften, about 6–8 minutes.
3. Stir in the fresh tomatoes and canned diced tomatoes. Add the curry powder, smoked paprika, cayenne or fresh chile, sugar (if using), salt, and pepper. Cook, stirring occasionally, until tomatoes break down and mixture is fragrant, about 8–10 minutes.
4. If using, add the baked beans and the white vinegar. Simmer gently 8–10 minutes more to let flavors meld; adjust seasoning with salt, pepper, or extra vinegar/sugar as needed. Stir in scallions and chopped parsley just before serving.
5. Meanwhile, make the pap: bring 6 cups (1.44 L) water and 1 tsp (5 g) salt to a rolling boil in a medium saucepan.
6. Reduce heat to medium-low. Gradually sprinkle in the maize meal while whisking or stirring vigorously to prevent lumps.
7. Cook, stirring frequently, until the mixture thickens and pulls away from the sides of the pan, about 15–20 minutes for a firm pap. Stir in butter or margarine for a smoother finish if desired.
8. Remove pap from heat and let rest 2–3 minutes. Spoon pap onto plates and mound chakalaka alongside or over the pap. Serve hot.