A new take on a traditional favourite...Pap! Crisp and 'Braai'd' on the outside dipped into a lekker chakalaka, these are the ultimate braai side or starter

Category

  • Braai
  • Side Dish

Cuisine

  • South African

Cooking Methods

  • Braai
  • Frying
  • Grilling

Notes

A new take on a traditional favourite...Pap! Crisp and 'Braai'd' on the outside dipped into a lekker chakalaka, these are the ultimate braai side or starter

Ingredients

1 cup maize meal
1 tin chopped tomato and onion
1 tin hot chakalaka
Smoked Paprika to season

Directions

Cook the maize meal according to the packet instructions. Pour the maize meal evenly into a dish that is at least 2cm deep and use the back of a spoon to smooth the surface. Cover with non-stick baking paper and set aside to cool. Place in the fridge for 4 hours or overnight to set.

Once set, turn pap onto a chopping board and using a sharp knife to cut off the curved edges. Cut lengthways into 2cm strips. Cut each strip into 8cm-long pieces and season with salt, pepper, and smoked paprika.

Place the pap strips onto the braai grid over warm coals turning them until they become golden, crispy and brown.

To make the smoor, simply heat the chopped tomato and onion and chakalaka together in a saucepan.

For a truly South African experience, dip the crispy mielie pap chips into the chakalaka smoor and enjoy!