Tyla's Po and Chucky: A Taste of Home
Hey loves! Get ready for a trip down memory lane with my take on a classic South African comfort food. Creamy pap meets spicy, saucy chakalaka – it's giving home vibes and major flavor. Trust me, once you try this, you'll be obsessed!
Ingredients
For the Chakalaka
- 1 large onion, finely chopped
- 2-3 fresh chilies, chopped (adjust for heat!)
- 3 cloves garlic, minced
- 1 lb boerewors sausage, sliced
- 1 can (14 oz) diced tomatoes
- 2 tbsp Robinson's barbecue spice
- 1 tbsp vinegar
- Salt to taste
- 2 tbsp oil for frying
For the Pap
- 2 cups maize meal
- 4 cups water
- 1 tsp salt
Instructions
- Start with the chakalaka: Heat oil in a large skillet over medium heat. Toss in the onions and let them sizzle until they're soft and golden – about 5 minutes. Your kitchen will smell amazing!
- Add the chilies and garlic, and stir for another 2 minutes. Careful not to burn the garlic, okay?
- Now, add the sliced boerewors. Let it brown on both sides, turning occasionally. This should take about 5-7 minutes.
- Pour in the diced tomatoes and stir. Sprinkle in that magical barbecue spice and a splash of vinegar. Let it bubble away for 10 minutes, stirring now and then, until it's thick and fragrant. Season with salt to taste.
- While that's cooking, make the pap: Bring water and salt to a boil in a saucepan. Gradually whisk in the maize meal to avoid lumps. Reduce heat to low and cook, stirring constantly with a wooden spoon, until thick and smooth – about 10-15 minutes. It should pull away from the sides when done.
- To serve, scoop a generous portion of pap into a bowl and top with that glorious chakalaka. Garnish with fresh parsley if you're feeling fancy!
Notes
Pro-tip: If your pap gets too thick, whisk in a splash of hot water. Too thin? Cook it a bit longer. And hey, if you can't find boerewors, any savory sausage works – but trust me, the real deal hits different!