Lesothan Chakalaka: Serves 2-3
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
1 onion, finely chopped
2 hot red chillies, finely chopped
1 carrot, finely chopped
2 Tbsp Cooking Oil
salt & pepper
Pap: Serves 2-3
300 g maize meal or polenta
300 ml water
Method: 25-30 Minutes (Total Cooking Time)
The first thing you need to do is to measure out the 300ml of water into a medium pot and bring to a boil. While you wait for it to boil, Weigh out 300g of polenta. (you can use cornmeal if you don’t have polenta). If you dont have access to a kitchen scale, 300g is a little less than 2 cups.
Once the water is boiling, pour in the polenta and quickly give it a stir to mix it through. It will be a very dry, crumbly texture. Turn the heat all the way down to low, and put the lid on. You are going to let this simmer for 25 minutes, stirring every 4-5 minutes so that it doesn’t burn the pap.
Next, chop the vegetables. make sure to remember to stir the pap every few minutes. At the halfway point, I added about 1/4 cup of warm water, but the original recipe did not call for it.
Throw the carrot into a frying pan with about 2 Tbsp of oil. Fry this for about 4-6 minutes.
Once the carrots are cooked, throw in the rest of the vegetables except for the tomatoes. Fry these vegetables for about 5 more minutes. While this is cooking, you can add salt and pepper to both the chakalaka and pap (to taste).
Last, add the 2 chopped tomatoes to the pan, and cook this mixture until the tomatoes mush and form a type of sauce.
Lastly, dish out the pap on to plates, and then cover with the chakalaka. Your dish is ready to serve.