Today’s Tasty Pick: Avo pap and chakalaka stacks

Creamy, spicy, and oh-so-satisfying — this Avo pap and chakalaka stacks recipe is the perfect twist on a South African classic!

If you are an avo lover, you are in for a treat. Think layers of smooth pap, fiery chakalaka, and generous slices of ripe, buttery avo in every bite. Whether you are serving it as a show-stopping brunch or a hearty meat-free dinner, this dish brings bold flavour, comfort, and, of course, lots of avo goodness.

Avo fans, this one’s for you — because there’s no such thing as too much avo!

How to make avo pap and chakalaka stacks

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

Method:

1. 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.
2.  Simmer, covered, for about 15 minutes or until cooked. Stir occasionally. Remove from the heat.
3. 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.
4. 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.
5. 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.

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.

*The image and recipe were supplied by The South African Avocado Growers’ Association

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