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Lesotho: Lesothan Chakalaka with Pap


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.

The pap will be quite dry, but don't worry it tastes great when you mix it with the chakalaka.

The pap will be quite dry, but don’t worry it tastes great when you mix it with the chakalaka.


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.

Carrots are about ready.

Carrots are about ready.


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.


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