Entree: South Africa – Johannesburg & Gauteng – Chakalaka with Pap (Spicy South African vegetable relish served alongside coarse maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 garlic cloves, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) smoked paprika
- 2 medium carrots, grated, about 6 oz (170 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 1 red bell pepper, chopped, about 6 oz (170 g)
- 1 can (14 oz (400 g)) diced tomatoes
- 1 can (15 oz (425 g)) baked beans in tomato sauce
- 1 tbsp (15 ml) vinegar (white or cider)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 4 boerewors sausages, approx. 3 oz (85 g) each (optional, for serving)
- 2 green onions, sliced, about 1 oz (30 g) for garnish
- 2 cups (240 g) coarse mielie-meal (maize meal) for pap
- 4 cups (950 ml) water for pap
- 1 tsp (5 g) salt for pap
- 2 tbsp (30 g) butter for pap (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 garlic cloves, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) smoked paprika
- 2 medium carrots, grated, about 6 oz (170 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 1 red bell pepper, chopped, about 6 oz (170 g)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) baked beans in tomato sauce
- 1 tbsp (15 ml) vinegar (white or cider)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 4 boerewors sausages, approx. 3 oz (85 g) each (optional, for serving)
- 2 green onions, sliced, about 1 oz (30 g) for garnish
- 2 cups (240 g) coarse mielie-meal (maize meal) for pap
- 4 cups (950 ml) water for pap
- 1 tsp (5 g) salt for pap
- 2 tbsp (30 g) butter for pap (optional)

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–6 minutes. Add the garlic, curry powder and smoked paprika and cook, stirring, 1 minute until fragrant.
2. Add the grated carrots and chopped peppers and cook 4–5 minutes until they begin to soften. Stir in the diced tomatoes, baked beans, vinegar and sugar. Simmer gently 8–10 minutes until the mixture thickens and flavors meld; season with salt and pepper to taste.
3. While the chakalaka simmers, bring 4 cups (950 ml) water to a boil in a medium saucepan with 1 tsp (5 g) salt. Pour in the mielie-meal slowly, stirring constantly to avoid lumps. Reduce heat and simmer, stirring frequently, until thickened and smooth, about 10–12 minutes. Stir in butter if using.
4. If using boerewors, grill or pan-fry over medium heat until cooked through and browned, about 8–10 minutes, turning occasionally.
5. Serve a generous portion of pap on each plate, spoon chakalaka alongside or over the pap, top with sliced green onions, and add boerewors if desired.