South African Chakalaka with Pap Cornmeal Porridge

Instructions

1. 1

   Prepare the vegetables

   Finely chop the onion, coarsely grate the carrot, and dice the bell pepper. Chop the garlic.

   
2. 2

   Start the chakalaka

   Heat the oil in a wide pot over medium heat. Add the onion and cook for 5 minutes, until translucent. Stir in the garlic, curry powder, and chili flakes and cook for 30 seconds, until fragrant. Add the carrot and bell pepper and cook, stirring occasionally, for 5 minutes; the vegetables should soften slightly but remain firm.

   
3. 3

   Cook the vegetable sauce

   Add the chopped tomatoes, baked beans with their sauce, vinegar, sugar, and 2 g of salt. Stir, bring to a gentle simmer, and cook uncovered for 15 minutes. Stir occasionally; the chakalaka should thicken while the vegetables retain their shape. Taste and, if needed, adjust the acidity with a little vinegar from the measured 10 ml.

   
4. 4

   Cook the pap

   While the chakalaka simmers, bring 750 ml of water to a boil in a smaller pot and add the remaining 2 g of salt. Whisk the remaining 250 ml of cold water into the cornmeal to make a smooth mixture. Slowly pour it into the boiling water, stirring constantly. Reduce the heat, cover, and cook for 20 minutes; stir from the bottom every 5 minutes so the porridge does not stick. The finished porridge should be thick and smooth.

   
5. 5

   Serve

   Divide the porridge among four bowls or plates and spoon the hot chakalaka on top. Serve immediately while the pap is soft and the chakalaka is warm.