Pap and Chakalaka

Ingredients

Maize meal (cornmeal)

1 cup

Water

4 cups

Salt

1/2 teaspoon

Tomatoes

2 cups, chopped

Onion

1 medium, diced

Bell pepper

1 medium, diced

Carrot

1 medium, grated

Canned beans (e.g., mixed beans or kidney beans)

1 cup, drained and rinsed

Garlic

2 cloves, minced

Ginger

1 teaspoon, grated

Chili powder

1 teaspoon (adjust to taste)

Olive oil

2 tablespoons

Coriander

1 tablespoon, chopped (for garnish)

Instructions

1. In a large pot, bring the water and salt to a boil.
2. Gradually whisk in the maize meal, stirring constantly to avoid lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring occasionally until thickened and creamy. Keep warm until ready to serve.
3. While the pap is cooking, prepare the chakalaka. Heat the olive oil in a large skillet over medium heat.
4. Add the onions and sauté until translucent, about 3-4 minutes.
5. Stir in the garlic, ginger, bell pepper, and grated carrot. Cook for another 5 minutes until the vegetables are tender.
6. Add the chopped tomatoes, canned beans, chili powder, and salt to taste. Simmer for 10-15 minutes, allowing the flavors to meld together.
7. Serve the pap in bowls topped with a generous scoop of chakalaka and garnish with fresh coriander.