Chakalaka and pap recipe for a South African braai

What are chakalaka and pap?

Chakalaka is a South African vegetable dish with a spicy, savoury character. Onion, bell pepper, carrot, tomato, chilli and warm spices usually form the base. It can be served hot, lukewarm or cold.

Pap is made from white cornmeal and water. The texture ranges from soft and spoonable to firm or crumbly. At a braai, pap gives a neutral, filling base next to seasoned meat and vegetables.

You can read more about the traditions around this meal on the page about South African braai and grilling culture.

Ingredients for chakalaka, 6 servings

• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 medium carrots, coarsely grated
• 1 red chilli, finely chopped, to taste
• 1 tablespoon mild or hot curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked or regular paprika powder
• 400 grams canned diced tomatoes
• 400 grams white beans or baked beans, drained if necessary, optional
• 1 teaspoon salt, plus extra to taste
• ½ teaspoon black pepper
• 1 tablespoon lemon juice or mild vinegar

Curry powders vary widely in salt and heat. Taste the mixture before adding extra chilli or salt.

Making chakalaka

Use fully cooked canned or jarred beans for the optional addition, not dried beans cooked for only five minutes. Drain plain white beans if needed; baked beans in tomato sauce can be added with their sauce. This affects moisture and flavour. Keep the stated amount and reduce the chakalaka a little longer if needed.

1. Heat the oil in a large pan over medium-high heat.
2. Sauté the onion for 5 minutes until it softens.
3. Add the garlic, chilli, curry powder, cumin and paprika powder.
4. Sauté for about 30 seconds until the spices smell fragrant, but do not let them burn.
5. Add both bell peppers and the grated carrot.
6. Sauté the vegetables for 8 to 10 minutes, stirring regularly.
7. Add the diced tomatoes and let everything simmer gently for 15 minutes.
8. Stir in the beans if using and warm through for another 5 minutes.
9. Season with salt, pepper and lemon juice or vinegar.

Chakalaka may be juicy, but not watery. If too much liquid remains, let the pan simmer a little longer without the lid.

Ingredients for firm pap, 6 servings

• 1.5 liters water
• 1 teaspoon salt
• 350 to 400 grams white cornmeal, suitable for pap
• 1 tablespoon butter, optional

Use South African cornmeal or a similar product that is clearly suitable for cornmeal porridge. With a different grind, always follow the ratio on the packaging.

Making firm pap

1. Bring the water with the salt to a boil in a heavy pan.
2. Turn the heat down to low.
3. Gradually sprinkle about one-third of the cornmeal into the water while whisking vigorously.
4. Add the rest in portions and keep stirring to limit lumps.
5. Partially cover the pan and let the pap cook over very low heat according to the package instructions, often 25 to 40 minutes.
6. Stir firmly from the bottom regularly while it cooks.
7. If adding extra cornmeal for a firmer texture, allow it to cook fully according to the package instructions afterwards; do not stir raw cornmeal in just before serving. Carefully add a little hot water if the pap becomes too dry.
8. Stir in the butter if using and serve hot.

Beware of hot splashes when stirring thick pap. Use a long, sturdy wooden spoon and a pan with sufficiently high sides.

What texture should pap have?

For this recipe we make a firm yet scoopable pap. It should hold its shape somewhat on the plate while still being able to soak up chakalaka and meat juices.

The finished texture depends on the product, grind and cooking method. For a crumbly version, follow the package method; simply loosening cooked pap does not automatically make it crumbly. For softer pap, carefully add a little hot water during cooking.

Making chakalaka on the barbecue

Chakalaka can be cooked in a cast-iron pan on the barbecue. Set the pan over direct heat first to sauté the onion and spices. Move it to an indirect zone once the tomatoes go in.

Stir regularly and keep the temperature under control. Tomato and finely cut vegetables can stick to the bottom. A lid on the barbecue helps spread the heat evenly around the pan.

Pap is better prepared in a stable pan on the stove. Thick cornmeal porridge needs controlled low heat and regular stirring according to the product instructions.

What do you serve chakalaka and pap with?

Boerewors

The combination with boerewors makes perfect sense: pap catches the meat juices and chakalaka adds acidity, vegetables and heat.

For the meat, use the boerewors recipe for the braai.

Grilled chicken

Chakalaka pairs well with simply seasoned chicken. Keep the chicken relatively mild when the vegetable dish already carries plenty of chilli.

Lamb and beef

The warm spices and tomato flatter grilled red meat. Serve pap as the neutral base.

Vegetarian braai

Combine chakalaka with pap, grilled mushrooms, corn and aubergine. For a plant-based meal, check that all products used, including any baked beans, are suitable.

How spicy should chakalaka be?

Chakalaka may carry warmth, but it does not need to be extremely hot. The intensity differs by recipe and personal preference. Start with a small amount of chilli and add more later.

Making the dish for a group? Keep the base mild and serve extra fresh chilli or hot sauce on the side. Let guests decide how much extra heat they prefer.

Preparing chakalaka ahead

You can prepare chakalaka a day ahead. Let the flavours develop in the refrigerator, not for hours on the worktop. Cool it quickly in small, shallow portions and store covered at 4°C or below.

Serve cold from the refrigerator or thoroughly reheated. If serving briefly at room temperature, limit the total time outside refrigerated or controlled hot storage. Put out small bowls and replenish from the refrigerator.

Pap is most enjoyable fresh and hot. Properly chilled leftovers become firmer and can later be sliced and pan-fried or grilled. Make sure the portions are heated through to the centre.

Food safety and storage

Cool both chakalaka and pap rapidly in small, shallow portions and refrigerate at 4°C or below within two hours at most. Above approximately 32°C, USDA specifies a maximum of one hour. Do not wait for a large pan to cool completely to room temperature.

For this household recipe, preferably use leftovers within two days. This is a conservative storage choice, not a guarantee; shorter ingredient storage limits take precedence. For hot serving, reheat chilled leftovers to at least 74°C internally, checking several places. Stir thick pap and chakalaka for even heating. For extended hot holding, actually maintain at least 60°C and measure it.

Use clean spoons and keep cooked dishes away from raw meat, raw juices and used tongs. Refrigerate versions without beans too. Cooking and reheating cannot make pap or chakalaka safe again after excessive uncontrolled storage. Discard food if storage time or temperature is uncertain. Smell and taste do not establish safety.

Common mistakes

• Sautéing spices over too high heat: curry powder and paprika can turn bitter.
• Cooking the vegetables until completely soft: chakalaka should still have some structure.
• Leaving in too much moisture: let it reduce without the lid.
• Adding the cornmeal all at once: work in portions to limit lumps.
• Not stirring the pap often enough: thick pap can stick to the bottom.
• Leaving both dishes lukewarm on a buffet: work with small portions and safe temperatures.

A complete braai on one plate

Chakalaka and pap show why good side dishes do more than fill the space. Pap brings calm and catches the juices; chakalaka delivers vegetables, acidity, warmth and colour.

Serve them with boerewors, chicken or grilled vegetables and discover more additions in the overview of BBQ side dishes, salads and planning.