Chakalaka and Pap

🛒 Ingredients

• Onion 25 g · 10 kcal
• Garlic 2 g · 2 kcal
• Green bell pepper 35 g · 7 kcal
• Carrot 30 g · 12 kcal
• Cabbage 25 g · 6 kcal
• Canned chopped tomatoes 50 g · 10 kcal
• Canned baked beans 50 g · 48 kcal
• Vegetable oil 7 g · 62 kcal
• Curry powder 1 g · 3 kcal
• Paprika 1 g · 1 kcal
• Chili powder 1 g · 2 kcal
• Maize meal 50 g · 180 kcal

👨‍🍳 Instructions

1. For the Chakalaka, heat the vegetable oil in a pot and sauté the chopped onion and minced garlic until softened, about 3-5 minutes.
2. Add the green bell pepper, carrots, cabbage, curry powder, paprika, and chili powder; cook for another 5-7 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in the canned chopped tomatoes and canned baked beans (drained); add a little water if needed, then bring to a simmer.
4. Reduce heat and simmer the Chakalaka for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. For the Pap, bring the water to a rolling boil in a separate pot and add salt to taste.
6. Gradually whisk in the maize meal, ensuring no lumps form. Continue whisking as it thickens.
7. Reduce the heat to low, cover the pot, and let the Pap cook for 15-20 minutes, stirring occasionally, until it's thick, smooth, and fully cooked.
8. Serve the hot Chakalaka spooned generously alongside the fluffy Pap.