Avo, Pap and Chakalaka Stacks
Taking every day pantry staples and stacking them high with bold flavour and creamy indulgence!
Serves: 2
Preparation time: 25 minutes
Cooking time: 30 minutes
Cost per recipe: Serves 2 for under R60
Ingredients:
- 1 L (4 cups) water
- Salt and pepper
- 500 ml (2 cups) maize meal
- Avocado or olive oil, for frying
- 410 g tin chakalaka, heated in small pot
- Handful baby spinach
- 1 avocado, sliced
How To Make Avo, Pap and Chakalaka Stacks
- Bring the water to a boil in a large saucepan with 5 ml (1 tsp) salt.
- Reduce the heat to low and steadily pour in the maize meal, while whisking, to prevent lumps from forming.
- Simmer, covered, for about 15 minutes or until cooked.
- Stir occasionally.
- Remove from the heat.
- Grease a 20 cm square dish with cooking spray.
- Press the pap into the dish until smooth on top.
- Cool.
- Cut into four 9 cm circles.
- Heat a thin layer of oil in a frying pan on medium high and fry the pap circles for about 3 minutes on each side or until golden.
- Drain on paper towel.
- Place 2 of the pap circles on 2 serving plates.
- Top with chakalaka and spinach.
- Top with remaining maize meal circles and avocado slices or roses (see tip).
- Season with salt and pepper.
Chefs Tip: To make an avo rose, place a peeled avocado half, cut side down on a cutting board. Slice through the width into very thin slices and fan out into a straight line. Beginning at one end, gently roll up the slices into a spiral rose shape.