African Salad with a Twist



  • 2¼ cups (560 ml) water
  • ½ tsp (2,5 ml) salt
  • 3 cups (750 ml) coarse mealie meal
  • Chakalaka sauce
  • 2 tsp (10 ml) sunflower oil
  • 1 onion, chopped
  • 1 cm piece fresh ginger, chopped
  • 1 green pepper, seeds removed and chopped
  • 1 tsp (5 ml) curry powder
  • 4 tomatoes, chopped
  • 2 tsp (10 ml) sugar
  • lemon juice and black pepper to taste
  • OR
  • 2 cups (500 ml) low-fat maas or buttermilk


Place water and salt in a large pot and bring to the boil. Pour mealie meal into the water, but don’t stir yet.

Simmer for 2 minutes, then stir well with a wooden spoon or fork. Reduce the heat.

Cover with a lid and steam over a low heat for 30-40 minutes or until cooked. Stir occasionally to prevent it from burning.

Chakalaka: If you enjoy mealie pap with a sauce, prepare this while the pap cooks.

Heat oil in a pot and fry onion, ginger and green pepper until soft. Add curry powder, tomatoes and sugar and simmer on a low heat for 20 minutes. Season with lemon juice and pepper.

Serve pap warm or at room temperature with the chakalaka sauce or maas as a side dish.


Umfino (pap with spinach): Place 1 chopped onion or 1 bunch of spring onions, chopped with 1 bunch of spinach and ½ a cabbage, shredded in a large pot. Add some water and simmer for a few minutes. Then add the mealie meal with the 2¼ cups water and cook as above.