Crispy Cheesy Pap Balls with Chakalaka Sauce
Golden, cheesy, crispy perfection with a spicy Chakalaka kick.
Serves: 4–6
Makes: 16–18 balls
Prep time: 30 minutes, plus chilling
Cooking time: 25 minutes
Ingredients:
For the Sweetcorn Pap Arancini
- 2 cups water
- 1 cup maize meal
- ½ tsp salt
- ½ cup cream-style sweetcorn
- 2 tbsp butter
- 1 cup mature cheddar cheese, grated
- ½ cup mozzarella cheese, grated
- ½ tsp smoked paprika
- Freshly ground black pepper
- 100 g mozzarella or cheddar, cut into 16–18 small cubes
- ½ cup cake flour
- 2 eggs, beaten
- 1½ cups breadcrumbs
Vegetable oil, for deep-frying
For the Chakalaka Sauce
- 1 x 400 g tin chakalaka
- ¼–½ cup water, as needed
- Salt and freshly ground black pepper, to taste
How To Make Crispy Cheesy Pap Balls with Chakalaka Sauce
1. Make the sweetcorn pap: Bring the water and salt to the boil. Gradually whisk in the maize meal, reduce the heat to low, cover and cook for 15–20 minutes, stirring occasionally, until very thick. Stir in the cream-style sweetcorn, butter, cheddar, mozzarella, smoked paprika and black pepper. Cook for another 2–3 minutes, stirring, until thick and well combined. Spread the pap onto a tray or shallow dish and allow to cool completely. Refrigerate for at least 30 minutes, or until firm enough to shape.
2. Make the chakalaka sauce: Add the chakalaka to a blender and blend until smooth. Add a splash of water if needed to help it blend. Pour into a saucepan and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until reduced to a thick, glossy sauce. Season to taste and keep warm.
3. Shape the arancini: Take about 2 tablespoons of chilled pap and flatten it in your palm. Place a cube of cheese in the centre, then mould the pap around the cheese and roll into a neat ball. Repeat with the remaining mixture.
4. Crumb: Place the flour, beaten eggs and breadcrumbs into separate bowls. Coat each ball in flour, then egg and finally breadcrumbs.
5. Fry: Heat the vegetable oil to 175°C. Fry the arancini in batches for 3–4 minutes, turning as needed, until crisp and golden brown. Drain on kitchen paper and season lightly with salt.
To Serve:
Spoon the warm, reduced chakalaka sauce onto a serving platter and arrange the crispy pap arancini on top. Serve immediately while the centres are warm and cheesy.