Savoury chakalaka 'paptert'
Indulge in the bold flavors of our Savory Chakalaka 'Paptert' - a delicious twist on traditional pap layered with the rich and spicy goodness of chakalaka for a satisfying and flavorful experience.
Ingredients
- 1.5 litres (6 cups) water
- 375 ml (1½ cups) mealie meal
- 5 ml (1 tsp) Spur Steakhouse Spice
- 30 ml (2 Tbsp) cooking oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, crushed
- 10 ml (2 tsp) medium curry powder
- 2 medium carrots, peeled and coarsely grated
- 150 g cabbage, finely shredded (optional)
- 2 medium tomatoes, chopped
- 410 g can baked beans in tomato sauce
- 60 ml (¼ cup) Spur Durky Sauce
- Season to taste
- 125 ml (½ cup) Spur Cheese Sauce
- 80 g (¾ cup) grated cheddar cheese (optional)
Method
- Bring water to the boil in a large, heavy-based saucepan. Add mealie meal and Spur Steakhouse Spice and whisk frequently, for about 8 minutes until cooked.
- Heat oil in a large, heavy-based frying pan and sauté onion, garlic and curry powder for about 2 minutes. Add carrots and cabbage and sauté for about 5 minutes.
- Add tomatoes, baked beans, Spur Durky Sauce, your seasoning and simmer for a few minutes.
- Spoon 'pap' into a large, greased ovenproof dish. Cover with chakalaka mixture and drizzle Spur Cheese Sauce over. Sprinkle with grated cheese and bake in a preheated oven at 180°C for about 20 minutes.
Variations
- Substitute cabbage with green pepper (chopped), cauliflower or broccoli (florets)
- Add 2 green chillies, deseeded and finely chopped
- Add 45 ml (3 Tbsp) tomato paste
TIP
- The original chakalaka was a simple dish of onions, tomatoes and a little curry powder. These days, every South African has his or her own favourite recipe, and many are quite elaborate. Baked beans are not necessary, but are very common. Make a full meal of it by pairing chakalaka with cooked pap. Other possible additions include chopped root ginger (added in with the onions).
