Cheesy Pap Fries with Chakalaka Dip
Here’s an interesting way to serve pap as a snack or side dish: make crisp, cheesy ‘fries’ and serve them with a glorious brick-red chakalaka dip. You can blend the dip to a silky smooth texture, or leave it slightly chunky – the choice is yours.
- For the Pap Fries
- 250 ml boiling water
- 2.5 ml salt
- 250 ml quick-cooking cornmeal (maize meal)
- 250 ml sour milk (amasi or maas)
- 1 ml white pepper
- 125 ml grated Gouda cheese
- 10 ml chopped fresh parsley
- 125 ml milk
- 250 ml fine breadcrumbs
- 250 ml vegetable oil for frying
- For the Chakalaka Dip
- 15 ml vegetable oil
- ½ an onion, peeled and chopped
- ½ a green pepper chopped
- 2 tomatoes, chopped
- 45 ml Knorr Chakalaka soup powder
- 90 ml water for mixing
- 60 ml tomato paste
- 1 Knorrox chicken stock cube
- Put the water and salt into a big pot and turn up the heat.
- In a separate bowl, make a paste with the quick-cooking maize meal and amasi, then whisk this into the boiling water.
- Cook the pap, stirring constantly with a wooden spoon, for 5 minutes, or until you have a stiff porridge.
- Add the Robertsons white pepper, grated cheese and parsley and stir until the cheese has melted.
- Transfer the cooked pap to a lightly greased oven dish or roasting pan. Using the back of a spoon, pat and flatten the pap into a layer about 2 cm thick. Set aside to cool completely.
- Using a sharp knife, sliced the cold pap into strips about 2 cm wide. Dip the slices in the milk, and then roll them in the breadcrumbs so they are completely coated.
- Heat the oil in a pan and shallow-fry the pap slices on both sides until crisp and golden. Drain on paper towels and keep hot.
- To make the dip, heat the oil in a pan and fry the onion and green pepper for 5 minutes, or until soft. Add the tomatoes and cook over a medium heat for a further 5 minutes.
- In a separate bowl, mix 45ml (3 Tbsp) Knorr Chakalaka Soup powder with 90ml water to form a smooth paste. Add this to the pan along with the tomato paste and a crumbled Knorrox Chicken Stock Cube.
- Cook over a medium-low heat for about 4 minutes, until the stock cube has dissolved and the sauce has thickened. If the mixture seems too thick, add a little water to thin it.
- Using a stick blender, whizz the sauce to a smooth texture – or you can leave it slightly chunky.
- Arrange the pap fries on a platter and serve hot with the chakalaka dipping sauce.
- Nut Free
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