A comforting bowl of creamy maize pap topped with a vibrant, spicy chakalaka relish. This dish is a staple in South African households, beloved for its hearty simplicity and bold flavors. The pap provides a soothing, neutral base that perfectly balances the heat and tang of the chakalaka, which bursts with tomatoes, chilies, and savory sausage.
Dish Story
Legend has it that chakalaka was born in the gold mines of Johannesburg, where miners from different cultures cooked together, blending Portuguese peri-peri, Indian spices, and local ingredients. The result? A fiery, flavorful relish that could be made with whatever was on hand. Paired with pap, a maize porridge that has sustained generations, this dish became a symbol of resilience and community. It’s said that a miner’s wife first served it to her homesick husband, and the combination was so comforting that it spread like wildfire through the townships. Today, it’s a taste of home for millions, evoking memories of shared meals and joyful gatherings.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I make this less spicy?
Totally! Just reduce the chilies or remove the seeds. You can even add a spoon of sugar to balance the heat.
What if I can’t find maize meal?
Polenta or grits work as a substitute – same creamy goodness, just a slightly different texture.
Is boerewors essential?
Nah, use any sausage you love! But if you spot boerewors at a specialty store, grab it – it’s a game-changer.
Tyla's Po and Chucky: A Taste of Home
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!