Level of Difficulty: District Magistrates Court                                  (2/5 gavels)

I couldn’t decide on which recipe to post first.  Since Candidate Chef is doing such an amazing job with the site,  here is her favourite.

The inauthentic and fairly easy pap and chakalaka sausages.  This is a combination of quick campus food and the buttery goodness of a home cooked meal on a cold day. It’s not a traditional recipe but it’s yummy.

Serves 4 people

Ingredients
1 cup white star pap
1 medium to large potato roughly chopped into small chunks
1.5 litres hot boiled water
Salt to taste,  I use a tablespoon rough salt
Between 50-100 grams butter
2 – 3 tablespoons milk

For the Chakalaka sausages

Sausages (any kind I use mutton)
Boiled water
Can of Koo mild chakalaka

Method:
Peel a potato then cut it into small cubes.  It doesn’t have to be neat but a relatively uniform size.  The smaller the pieces the quicker it cooks.

Boil a kettle of water.  Pour in approximately 1.5 litres into a medium sized pot.  Put it on your stove on high.  Throw your potatoes chunks in and let it cook till the potatoes are melted into the water.  So you have a white broth.  Feel free to add more water if it’s more like mash then a watery broth.  This should take about half an hour.  I use grade 1 soft cooking potatoes.  It may take longer if use another type of potato.

Pull the pot off the stove add pap,  milk and butter.  Mix vigorously.  Till there’s no lumps.  I find using a whisk is the easiest way to do this. If it’s already looking “stiff” add more water as it needs to steam and cook. Put it back on the hot stove plate for another minute or two while continuing to stir.  If it starts to splatter turn down the heat (or use your pot lid as a shield).  Then leave it on the side with the lid on so it steams.  If you feel it’s too stiff you can gradually add water to soften in,  just make sure to mix it in well.  If you want it creamier,  add more milk.  Well…  I already add quite a bit of butter. I feel it tastes yummier with extra butter.

Pap done 🙂

Cook the sausages as you usually would.  I steam it in a pot with some boiled water. Pierce it with a fork till the middle,  then feel the fork prongs to make sure it’s hot and cooked through.  Throw in the contents of your can of chakalaka and stir it all together.  Both done and ready to eat.  Easy right??

I serve this with some fresh soft hot dog rolls.

Let me know what you think.  Feel free to comment. It’s a favourite at our home so I hope it can become a favorite in yours.