|
INGREDIENTS MIELIEPAP BALLS
3 cups water
1 Tbsp. salt
1/2 cup maize (corn) meal
2.5 Tbsp. butter
24 ½" cheddar cheese cubes
Canola oil, for deep-frying
1 Tbsp. honey
1 ½ cup breadcrumbs
1 large egg, beaten
METHOD MIELIEPAP BALLS
Bring the water to a boil in a large saucepan with a lid and add the salt. Slowly add the maize meal and whisk until smooth. Cook over a medium heat until the right consistency is reached. The pap should be stiff. Add the butter and stir until combined and smooth.
Cover with the lid and take the saucepan off the stove. Set aside to cool. Once cool enough to handle, use your hands to make golf ball-sized balls. Insert a cube of cheese into each pap ball.
Heat the oil for deep-frying while you're rolling the balls. Roll the balls in the honey, then in the breadcrumbs. Roll the balls in the beaten egg, then in the breadcrumbs once more. Deep-fry the pap balls until golden brown. Drain on paper towels.
INGREDIENTS CHAKALAKA
½ head white cabbage, thinly sliced
2 large carrots, chopped
1 onion
2 cups frozen peas
2 tins baked beans
2 Tbsp. curry powder
2 tsp turmeric
2 Tbsp. tomato paste
28 oz tomato puree
¼ cup vegetable oil
METHOD CHAKALAKA
In a large pot, heat the oil, and sweat the onions and carrots. Add the curry powder and turmeric and fry for a further 2 minutes, before adding the tomato paste. Stir in the frozen peas and baked beans. Add the cabbage, and mix until the spices have coated the cabbage. Add the tomato puree and oil. Reduce heat and simmer until everything has cooked evenly. Season to taste.
|
