FRIED PAP BALLS WITH CHAKALAKA

 

Ingredients

  • 750 ml (3 cups) water
  • 15 ml (1 Tbsp) salt
  • 120 g (¾ cup) maize meal
  • 30 g (2 Tbsp) butter
  • 120 g cheddar cheese, cut into blocks
  • sunflower oil for frying
  • 2 eggs, lightly whisked
  • 250 ml (1 cup) Southern Coating Extra Crispy Crumbs
  • 1 x 400 g can Rhodes Quality Chakalaka Hot & Spicy

Method

    1. Bring the water and the salt to a boil in a large saucepan.
    2. Add the maize meal and whisk until smooth.
    3. Cook, stirring occasionally, over low heat until thick and stiff.
    4. Add the butter and stir until melted.
    5. Cool.
    6. Once the pap is cold, take even spoonfuls of the pap and form into balls around a block of cheese.
    7. Dip the pap balls in the egg.
    8. Roll the balls in the Southern Coating Extra Crispy Crumbs, shaking off any excess.
    9. Half fill a medium saucepan with oil and bring to the heat.
    10. Deep-fry the pap balls until golden brown.
    11. Drain on a paper towel.
    12. Serve hot, dipping each ball into the Rhodes Quality Chakalaka.