Chakalaka with BraaiPap (with Nyala)

Ingredients:

For The Chakalaka:

• 10 tbsp, approx. 150 ml cooking oil
• 10 onions, grated, approx. 2.5 kg
• 10 green peppers, chopped (Approx. 2kg Pepper)
• 10 red peppers, sliced (Approx. 2kg)
• 10 tablespoons, approx.150 ml, Curry powder approx. 100g tbsp; mild or medium (adjust for spice level)
• 30 tomatoes, chopped (Approx. 6kg)
• 30 carrots, grated (Approx. 1.8kg)
• 10 x 410 g tins baked beans in tomato sauce (Approx. 4.1kg total)

For The Braai Pap:

• 20 cups Nyala Super Maize Meal (Approx. 4kg)
• 40 cups (10l) water
• 10 teaspoons (50 ml) salt (Approx. 50g)

Method

1. Prep the chakalaka ingredients: Grate the 10 onions and 30 carrots (use a food processor for efficiency in bulk). Chop the 10 green peppers and slice the 10 red peppers into thin strips. Chop the 30 tomatoes (or grate for a smoother texture). Open and drain excess liquid from the 10 tins of baked beans if needed (keep some sauce for flavour). Measure out the curry powder. This can take 20-30 minutes with helpers.

2. Prep the braai pap ingredients: Measure the 20 cups (5 litres/4 kg) maize meal and 10 tsp (50 g) salt. Have the 40 cups (10 litres) water ready to boil. No additional prep needed.

For The Chakalaka:

1. Sauté the base: In one or more large heavy-bottomed pots (multiple recommended for scale), heat the 10 tbsp (150 ml) cooking oil over medium heat (divide oil if using multiple pots). Add the grated 10 onions, chopped 10 green peppers, and sliced 10 red peppers. Fry for 8-10 minutes, stirring frequently, until softened and fragrant (onions should be translucent but not browned).

2. Add curry and tomatoes: Stir in the 10 tbsp (100 g) curry powder and chopped 30 tomatoes. Fry for 2-3 minutes, stirring constantly, to release the curry flavours and allow the tomatoes to start breaking down. The mixture should become aromatic.

3. Add carrots and beans: Mix in the grated 30 carrots and the 10 tins (4.1 kg) baked beans with their sauce. Reduce heat to low and cook for 15-20 minutes (or longer for bulk), stirring occasionally, until the vegetables are cooked through but still slightly crunchy for texture.

4. Simmer to thicken: Allow the mixture to simmer uncovered for another 10-15 minutes to thicken the sauce and meld the flavours. Stir often to prevent sticking; add a splash of water (up to 1-2 litres total if too thick). Taste and adjust curry powder or add salt if needed (the baked beans provide some saltiness). Remove from heat once thickened to your liking.

For The Braai Pap:

1. Boil water: In one or more large heavy-bottomed pots (divide if needed for volume), bring the 40 cups (10 litres) water and 10 tsp (50 g) salt to a vigorous boil over high heat.

2. Add maize meal: Gradually add the 20 cups (5 litres/4 kg) Nyala Super Maize Meal while stirring thoroughly with large forks or wooden spoons to prevent lumps (stir vigorously as it thickens quickly).

3. Simmer covered: Cover the pots with lids, reduce heat to low, and simmer gently for 45-60 minutes (or longer for bulk to ensure even cooking). Stir occasionally (every 10-15 minutes) with a fork to fluff and prevent burning or sticking at the bottom. The pap should become stiff, crumbly, and hold its shape when scooped, no raw taste. If too dry, add a bit more hot water; if too wet, uncover and cook longer.

4. Serving: Serve hot: A generous scoop of braai pap (about 200-250 g per person) topped or alongside the chakalaka (about 200-300 g per person), with braaied meat as suggested. This creates a colourful, flavourful meal, perfect for gatherings.

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