Dr Thato Mosehle is literally a life saver, completing her internship at a Klerksdorp hospital where she has been on the front lines of the COVID-19 pandemic

Her other passions include beauty therapy which she is studying as a part time student, and cooking. Thato shared her hearty recipe for Lamb chops, pap and chakalaka.

South African’s just love pap

We may not agree on what to call it or what the perfect texture is, but South African’s love pap, it’s an affordable staple food that many of us were raised on and even with a carb conscious lifestyle occasionally indulge with a few spoons of pap at the breakfast table, at a braai or with a hearty home cooked meal.

For a a more health conscious option trade your pap for a serving of cauliflower mash.

Chakalaka

Ingredients:

  • Cooking oil
  • 2 carrots (grated)
  • 1 onion (chopped)
  • 1 can (215g) Koo hot and spicy chakalaka
  • 2 tbsp Worcester sauce
  • 1 tbsp Wellingtons Sweet Chilli sauce
  • 1 tsp Six Gun Grill & BBQ spice
  • 1½ tsp sugar

 

Method:

Add oil to a pan over medium-high heat. Add the onions and fry until golden. Add the grated carrots and cook until slightly brown. Sprinkle over Six Gun Grill & BBQ spice while frying

Add the chakalaka and the worcester sauce and then lower the heat and add the sweet chilli sauce. Finally, stir in the sugar and simmer for 3 mins stirring occasionally so it does not burn.

 

Lamb Chops

Ingredients:

  • Cooking oil
  • 4 lamb chops
  • 2 tsp Worcester sauce
  • Jimmy’s Steakhouse Sauce
  • Six Gun Grill & BBQ spice
  • Steak and chops spice

 

Method:

Mix together the worcester sauce and the Six Gun & BBQ Grill spice and spread over the chops, letting them marinade for at least 30 min

Add oil to a pan on a medium heat and fry the chops – about 5 minutes on each side. Sprinkle steak and chops spice while cooking

Once almost done, add Jimmy’s Steak House sauce (to cover all pieces) and then turn stove down to low heat and allow to simmer for 5 mins

 

Pap

Bring a pot of water to the boil then stir in mealie meal until it’s the texture of a very thick porridge. Turn heat right down and stir it about every 8-10 mins over a 30-40 min period.

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