You know those cloudy Mondays where the sky looks like it just hit the snooze button for the fifth time?
Yeah… that’s today. And honestly, all I want is something warm, creamy, and unapologetically comforting.
So, I did what any sensible (and slightly hungry) person would do — I made myself a creamy pap & chakalaka chicken bowl. Think soft, velvety pap that just melts into spicy, tangy chakalaka, with juicy, saucy chicken on top doing its best “main character” impression. It’s the kind of meal that makes you forget it’s Monday — or that emails even exist.
Let’s be honest, this isn’t just food. It’s a mood. A whole cloudy-day survival strategy in a bowl.
How to make Creamy pap & chakalaka chicken bowl
Serves: 2–3
Prep time: 10 mins
Cook time: 25 mins
Ingredients:
For the Pap:
- 1 cup maize meal
- 3 cups water
- Pinch of salt
- 1 tbsp butter or margarine
For the chicken:
- 2 chicken breasts (or thighs, diced)
- 1 tsp paprika
- 1 tsp curry powder
- Salt and pepper to taste
- 1 tbsp cooking oil
For the creamy chakalaka sauce:
- 1 small onion, finely chopped
- ½ green pepper, diced
- ½ cup chakalaka (mild or spicy – your choice)
- ½ cup fresh cream (or plain yoghurt if you prefer light)
- 1 tbsp tomato paste
- Salt to taste
Method:
- Make the pap: Boil the water with a pinch of salt. Slowly whisk in maize meal until thick. Reduce the heat, cover, and steam for 10–15 minutes. Stir in butter before serving for that smooth, creamy texture.
- Cook the chicken: In a pan, heat oil and add the chicken pieces. Season with paprika, curry powder, salt, and pepper. Fry until golden and cooked through. Remove and set aside.
- Make the creamy chakalaka sauce: In the same pan, sauté onions and green pepper until soft. Add tomato paste and stir for a minute. Then add chakalaka and cream, mixing until smooth and slightly thickened. Add salt if needed.
- Combine: Return the chicken to the pan and coat it in the sauce. Simmer for 5 minutes on low heat so the flavours blend beautifully.
- Serve: Spoon the creamy chicken over warm pap. Garnish with fresh parsley or spring onions if you like a pop of colour.
Asanda’s tip:
*If you want to elevate it, add a fried egg on top — it makes the dish feel “fancy” with zero effort!
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