Chakalaka with Pap
A vibrant South African vegetable stew served over creamy cornmeal pap. This vegan comfort dish is hearty, warming, and packed with spiced tomato-based vegetables.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 3 tablespoons olive oil
- 1 whole onion, medium
- 2 whole bell peppers (red or yellow), medium
- 1 whole carrot, medium
- 400 g canned diced tomatoes
- 1.5 teaspoons curry powder
- 1 pinch salt and pepper
- 200 g cornmeal (polenta)
- 1000 ml water
Instructions
- 1
Place the onion on a cutting board with the root end pointing away from you. Slice it in half from root to tip, then place each half flat-side down and slice crosswise into thin half-moons about 1/4 inch thick.
- 2
Place each bell pepper on the cutting board and slice straight down through the middle to split it in half. Remove the white stem and seeds inside, then slice the pepper halves lengthwise into thin strips about 1/4 inch wide.
- 3
Place the carrot on the cutting board and slice it diagonally into thin coins about 1/8 inch thick, like cutting an angled slice of bread.
- 4
Pour the 3 tablespoons of olive oil into a large heavy-bottomed pot and place it on medium-high heat for about 90 seconds, until the oil shimmers and moves quickly when you tilt the pot.
- 5
Add the sliced onion to the hot oil and stir once every 30 seconds for 3 minutes, until the onion turns translucent and the edges begin to brown slightly.
- 6
Stir the curry powder into the onion and cook, stirring constantly, for 30 seconds until the spice smells strongly fragrant.
- 7
Add the sliced bell peppers and carrot coins to the pot and stir to coat them with the oil and spices. Cook, stirring once every minute, for 4 minutes until the vegetables begin to soften.
- 8
Pour the 400 grams of canned diced tomatoes (with their liquid) into the pot and stir to combine. Reduce the heat to medium-low and simmer uncovered, stirring once every 2 minutes, for 12 minutes until the vegetables are very tender.
- 9
Taste the chakalaka. Add a pinch of salt and pepper, stir, taste again, and adjust until it tastes savory and slightly spicy to your preference.
- 10
Pour 1000 milliliters (about 4 cups) of water into a second pot and place it on high heat. Wait until the water reaches a rolling boil with bubbles that are breaking the surface constantly, about 8 minutes.
- 11
Slowly pour the 200 grams of cornmeal into the boiling water while stirring constantly in one direction with a wooden spoon, so clumps do not form. Continue stirring for 1 minute.
- 12
Reduce the heat to low and stir the cornmeal once every 30 seconds for 8 minutes, until it becomes thick, smooth, and pulls away from the sides of the pot when you stir.
- 13
Spoon a portion of the creamy pap into each serving bowl, making a shallow well in the center with the back of a spoon.
- 14
Ladle the warm chakalaka stew into the well and over the edges of the pap. Serve immediately while both are hot.
Tools you’ll need
- cutting board
- chef's knife
- large heavy-bottomed pot (4-quart minimum)
- second pot (3-quart minimum)
- wooden spoon
- rubber spatula
- ladle
- serving bowls
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