Classic chicken chakalaka and pap

chicken chakalaka
Prep time
Cook time

Chakalaka adds a punch to braai chicken and pap. It’s a South African classic that’s budget-friendly too!


  • 1 x chicken braai pack (16 pieces)
  • salt and pepper
  • 250ml BBQ sauce
  • 2l water
  • 15ml salt
  • 700ml maize meal
  • 400ml cream
  • 50g butter
  • 20ml canola oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 thumb ginger, grated
  • 1 red chillies, deseeded and finely chopped
  • 1 red peppers, finely chopped
  • 2 carrots, grated
  • 30ml curry powder
  • 30ml brown sugar
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin red kidney beans
  • salt and pepper


  • Generously season the chicken pieces with salt and pepper.
  • Braai the pieces over a high heat to add colour and crispiness; then move them over to a lower heat.
  • Baste the chicken pieces with the BBQ sauce regularly, turning often, until cooked through. This takes approximately 40 minutes.
  • Bring the water and salt to the boil.
  • Slowly add the maize meal, whisking continuously.
  • Put the lid on the pot and turn the heat down once the water and meal have been combined and there are no lumps.
  • Allow the pap to cook for 10 – 15 minutes. Stir in the cream and butter, and season to taste.
  • Heat the oil over medium heat.
  • Add the onion, garlic, ginger and chilli. Sauté until soft.
  • Add the red peppers and carrots, and cook for a further two minutes.
  • Add the curry powder and brown sugar, and cook for another minute.
  • Add the tomatoes and beans, and bring to the boil.
  • Turn down the heat and simmer until reduced.
  • Add salt and pepper.
  Serve the chicken pieces with pap on the side, and top with the spicy chakalaka.