Taking time out to make a meal from scratch can be quite a daunting task during a hectic workweek, but this does not stop by tastebuds from craving something fresh. So this week we will be eating a Basotho favourite made with carrots, tomatoes and bell peppers. It is a simple vegetarian dish of chakalaka with pap that leaves you wanting extra helpings.
Maseru is the capital city of Lesotho, a country in the southern region of Africa almost entirely bordered by South Africa. Lesotho diet is mainly made up of meals influenced by the British and South African cuisines so you are sure to get a helping of dessert along with your main meal. It is also known for its Afri ski resort. To see more of this city, click here.
So if you like to try new things as I do, whip up your cooking tools and let’s get to work!
Cooking Time: 20 minutes
1 red bell pepper, finely chopped
2 tomatoes, finely chopped
1 onion, finely chopped
2 hot red chillies, finely chopped
1 carrot, finely chopped
Ingredients for Pap:
300 g maize meal or polenta
300 ml water
Fry the carrots in a pan for a few minutes then add the onion, chillies and bell pepper. Fry for five minutes more then add the tomatoes.
Season and allow to cook until the tomatoes break down and form a mush.
Cooking Method for Pap: Bring the water to a boil and add the polenta until a stiff mixture is attained.
Leave to simmer for 25 minutes, stirring every five minutes to prevent burning.
Serve with the Chakalaka.
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