‘PAPTERT’ IS A PROUDLY SOUTH AFRICAN DISH THAT’S AS VERSATILE AS IT’S DELICIOUS, ESPECIALLY WHEN ENJOYED WITH CHAKALAKA. FOR A MEATY TASTE, ADD SLICES OF GRILLED BOEREWORS.
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)
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.
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
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).