From pap novice to grill master — a delicious journey with avocado and chakalaka

Pap patties, golden brown at the edges and ready to go. (Photo: Ray Mahlaka)

30 May 2025

What started as a simple attempt to cook pap has blossomed into a culinary adventure. Pap was grilled to crispy perfection and paired unexpectedly with creamy avocado and spicy chakalaka.

What a difference nine months can make. While this period is essential for conception and birth, it has also given rise to my culinary skills. It was in August 2024 that I cooked pap for the first time, and it turned out to be a success.

Read more: Late bloomer! I finally know how to make pap

Since then I’ve become somewhat of an expert at making pap. I know the precise ratio of maize meal to water needed for perfectly stiff pap. I don’t even need measurements – I just eyeball it. If I want soft porridge, easy peasy, just add a generous amount of water to a little portion of maize meal.

This week, I have taken my pap skills to a new level by making grilled pap.

Beyond the traditional serving with stews, meat or vegetables, pap can also be grilled, adding a smoky flavour and a delightful crispness to its texture.

Grilled pap is usually shaped into firm pieces or patties and goes well with spicy relishes. It can be enjoyed in everyday meals or for special celebrations.

I have a love-hate relationship with pap. Growing up in Soweto, pap was served almost every day in our home because it was filling and an inexpensive source of fibre. However, having too much of a good thing eventually makes it unpleasant. So, I always try different ways to prepare it to keep my taste buds engaged.

On the menu this week is a weird combination of pap, avocado and chakalaka. I never imagined that pap could pair well with avocado. But it does! Avocado adds a creamy, rich texture and fresh flavour that complements the soft, mild taste of pap.

Perfect grilled pap cakes and chakalaka, just waiting for the avocado. (Photo: Ray Mahlaka)

I’m slowly running out of recipe ideas for my series on using avocado in dishes. So, this week, I borrowed a recipe from the South African Avocado Growers’ Association (Saaga), an industry body representing avocado growers. I have recreated Saaga’s recipe for avo, pap and chakalaka stacks.

These avo, pap and chakalaka stacks are a perfect blend of creamy, spicy and comforting flavours that celebrate the best of South African cuisine. Easy to prepare and full of vibrant taste, they make a delicious meal for any occasion. Give this recipe a try and enjoy a fresh twist on traditional pap dishes!

Next week will be the final article in the avocado series. Please send an email to [email protected] with your avocado recipe ideas. Who knows, you might find it here next week…

Ray’s grilled pap with avocado and chakalaka

Pap patties, golden brown at the edges and ready to go. (Photo: Ray Mahlaka)

Ingredients

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

1 avocado, sliced

Method

Bring the water to a boil in a large saucepan with 5 ml (1 tsp) of salt. Reduce the heat to low and steadily pour in the maize meal while whisking continuously to prevent lumps from forming.

Simmer, covered, for about 15 minutes or until cooked, stirring occasionally. Remove from heat.

Grease a 20 cm square dish with cooking spray. Press the pap mixture into the dish, smoothing the top. Let it cool completely.

Once cooled, cut the pap into four 9 cm circles using a round cutter or a glass.

Heat a thin layer of oil in a frying pan over medium-high heat. Fry the pap circles for about 3 minutes on each side, or until golden brown. Drain on paper towels.

To serve, place two pap circles on a plate. Top with chakalaka, then add the remaining pap circles and arrange avocado slices or avocado roses on top. Season with salt and pepper to taste.

As from next week, my editor Tony Jackman and I have decided, there will be a new title for this column. DM

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