Leopards Tale January 2019January 28, 2019
Leopards Tale February 2019February 26, 2019
Everybody loves a great outdoor braai! But in true authentic South African style, it’s not a complete braai without the famous chakalaka and pap.
Here’s my own little twist that gets our local and international guests raving at our braai evenings.
This month we will finish the meal off with Sous Chef Njabulo’s famous Pap recipe, to go along side last months flavorful chakalaka!
Pap Recipe (serves up to 15)
- 4-5 cups of maize meal
- 750ml-1L water
- 30ml oil/butter
- A dash of salt
- In a pot, bring water to the boil. Add salt and butter/cooking oil. The butter and cooking oil play a special role to give you an end result of a soft pap, once served. Even when it’s cool, it is still soft and tart-like.
In a separate bowl, mix half of the maize meal with water and add to the boiling water, lower the heat and stir well. Cover for a few minutes allow to simmer. Then add remaining maize meal, stirring well until desired consistency. Cook for up to 30min on medium/ low heat. Make sure you have stirred at least 3-4 times before you serve. You may want to add cheese or herbs just to enhance your pap, but not necessary.
- Serve with your Chakalaka and braaied meat!
Credit: Leopard Mountain Sous Chef Njabulo Sibiya