Dairy-Free Chakalaka with Pap

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 1 large onion, cut into 1.27 cm pieces, and the 2 medium bell peppers, cut into 1.27 cm pieces. Cook, stirring occasionally, for 5-7 minutes, or until the onion is translucent and the peppers are slightly softened.
2. 2Add the 1 medium carrot, peeled and cut into 0.635 cm dice, and the 3 cloves garlic, minced. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
3. 3Stir in the 1 tablespoon of curry powder and the 1/2 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 can of diced tomatoes (undrained) and the 1 can of baked beans. Bring the mixture to a simmer, then reduce the heat to medium-low. Let it simmer gently for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
5. 5Stir in the 1 teaspoon of sugar, the 1 teaspoon of salt, and the 1/2 teaspoon of pepper. Taste and adjust seasoning if needed. Keep the chakalaka warm over very low heat.
6. 6While the chakalaka simmers, prepare the pap. Bring the 4 cups of water to a rolling boil in a large, heavy-bottomed pot over high heat (100°C / 100°C).
7. 7Gradually whisk the 1 cup of maize meal into the boiling water. Keep whisking constantly for 1-2 minutes to prevent lumps from forming. The mixture will be thin at first.
8. 8Reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and cook for 20-25 minutes, stirring vigorously every 5 minutes to prevent sticking and ensure a smooth texture. The pap is ready when it is thick, smooth, and pulls away from the sides of the pot.
9. 9Serve the hot chakalaka spooned over portions of the hot pap.

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