If you’ve had the pleasure of attending a true South African braai, you’ve likely come across the iconic trio of pap, wors, and chakalaka. This combination is more than just a meal; it’s a celebration of South African food culture, flavour, and togetherness. Whether you call it pap and chakalaka or love the rhythm of “chakalaka and pap,” this dish brings people together and is the beating heart of many lazy weekend afternoons.
Below, you’ll find an easy-to-follow putu pap recipe, tips for prepping that classic krummel (crumbly) texture, and a spicy chakalaka that guarantees your next pap wors and chakalaka feast will be a flavour sensation.
What is chakalaka and pap?
Pap, which translates to “porridge” in Afrikaans, is a staple dish in South Africa made from white maize meal, also known as mieliepap or mealie pap. One popular variation, putu pap (or phuthu pap), is a dry, crumbly version often served at braais. Loved for its simplicity and versatility, pap is a favourite in many households. Paired with pap, chakalaka is a vibrant, spicy relish that brings bold flavors to the table. Made with a mix of onions, tomatoes, carrots, peppers, and beans, chakalaka’s tangy and fiery taste perfectly complements pap and wors (South African sausage), turning a simple meal into a flavourful feast.
Ingredients
For the Putu Pap (Krummelpap)
- 2 cups maize meal (mealiepap; available at South African grocery stores or online)
- 4 cups water
- 1 tsp salt
- 1 tbsp butter (optional, for richness)
For the Wors (Sausage)
- 2 lbs South African boerewors (available at international grocers or substitute with another good-quality beef sausage, if necessary)
For the Chakalaka
- 2 tbsp vegetable oil
- 1 onion, finely sliced
- 2 cloves garlic, minced
- 2 bell peppers (1 red, 1 green), sliced
- 2 carrots, grated
- 2 large tomatoes, chopped
- 1 can (14 oz) baked beans in tomato sauce
- 1-2 green chilies, finely chopped (to taste)
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp grated ginger
- 1 dash ground coriander
- Salt and pepper to taste
Instructions
Step 1: Make the putu pap (Krummelpap)
Authentic South African putu pap is all about the texture; it should be light, fluffy, and crumbly. Here’s how to nail it every time:
1. Boil the water
Add the water and salt to a medium saucepan and bring it to a boil.
2. Add Maize Meal
Reduce the heat to low. Using a fork, slowly sprinkle the maize meal into the pot, forming “islands” rather than dumping it all at once. Do not stir yet!
3. Steam & crumble
Place the lid on the pot and leave it to steam for 10 minutes. Remove the lid and gently break apart the pap islands with a fork, creating a rough “krummel” or crumbly texture. Add butter if desired.
4. Steam again
Replace the lid and leave to steam on very low heat for another 15–20 minutes, fluffing with a fork once or twice. The key is NOT to stir, but to gently break apart to maintain the classic texture.
This is the essence of a great putu pap recipe and is the base of so many South African feasts, from chakalaka pap to chakalaka and pap with braai meat.
Step 2: Braai the wors
1. Prepare the grill
Fire up your grill or braai to medium-high heat.
2. Cook the wors
Place the sausage onto the grill. Cook slowly, turning regularly until browned and cooked through (about 15–20 minutes). Don’t prick the sausage – you want to keep those rich, juicy flavours inside!
Step 3: Make chakalaka
1. Sauté the vegetables
Heat oil in a large skillet. Add the onions and garlic, frying until translucent and aromatic.
2. Spices & veggies
Add the peppers, grated carrot, and chilies. Fry for a few minutes until the vegetables soften.
3. Add tomatoes & beans
Stir in the tomatoes, baked beans, curry powder, paprika, ginger, and ground coriander. Season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until thick and fragrant.
This is chakalaka & pap at its finest; spicy, rich, and bursting with color!
Serving suggestions
Nothing beats enjoying putu and chakalaka with juicy braai meat. Spoon a generous portion of putu pap onto your plate, add a coil of boerewors on the side, and top everything with spicy chakalaka. For extra indulgence, serve with green salad, grilled corn, and a cold drink. Pap, wors, and chakalaka, or “chakalaka pap and braai meat”, makes any gathering a celebration.
Tips & variations
• For a vegan twist, grill mushrooms or marinated tofu instead of wors.
• Add chopped cabbage or extra peppers to your chakalaka for a chunkier texture.
• Chakalaka is delicious served cold the next day.
Why South Africans love pap and chakalaka
Whether you’re making krummelpap recipe South Africa-style or exploring new versions, this meal is a love letter to South African hospitality. Its hearty, comforting flavours make it a go-to for both weeknight dinners and festive braais.
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