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Daily Maverick
30-05-2025
- General
- Daily Maverick
From pap novice to grill master — a delicious journey with avocado and chakalaka
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. 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. 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 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.
Daily Maverick
16-05-2025
- General
- Daily Maverick
Avocados are here: The ultimate stuffed avo recipe
South Africa's avocado peak season runs until November, bringing ripe, affordable fruit back to grocery shelves after months of shortages and high prices. I explored the season's bounty with avo boats featuring soft fried eggs and toasted chickpeas. It's peak season for avocados in South Africa, which is set to run until November (the latest). This means farmers are ready to harvest avocados and supply them to retailers. So, grocery store shelves are brimming with ripe and ready-to-eat avocados, the price of which has reduced because their supply has improved. January and February were off-season months, with many retailers facing avocado shortages. And because of the shortages, the prices of avocados were inflated. Society has a love-hate relationship with avocados. People who hate avocados often say they are bland and grassy. In a recent conversation with an anti-avo friend, he described the fruit (yes, avocado is considered a fruit) as 'like lukewarm butter and freshly mowed grass'. He went on to say that avocado 'tastes like nothing'. I was offended as I am part of the pro-avocado camp. Beyond their exceptional nutritional benefits (they pack healthy fats), I love avocados for their creamy texture and mild flavour. They take on a variety of spices so well. Avocados are versatile in dishes, and can be used in salads, sandwiches, smoothies, and spreads. The only downside is that avocados spoil quickly, making them inconvenient for people who dislike food waste or the unpredictability of ripeness. It doesn't help that I live alone and often cook for one. Going through a pack of ripe avocados takes a while. Whether you hate or love avocados, you cannot deny that they are popular and increasingly considered a household staple. The South African Avocado Growers' Association (Saaga), an industry body representing avocado growers, is the authoritative source of information on consumption patterns for the fruit. According to research from Saaga, a significant portion of South African consumers prefer ripe and ready-to-eat avocados and are willing to pay a premium for this convenience. In recent consumer surveys (circa 2021), 68% of South African respondents reported having avocados on their shopping list when buying fruit and vegetables, indicating a strong planned purchase behaviour rather than impulse buying. Additionally, 71% of respondents considered avocados affordable, showing a broad acceptance of price points for quality and convenience. However, I think there needs to be a proviso when it comes to the affordability of avocados. I religiously purchase avocados during the peak season. During this season, a ripe and ready pack of avocados usually retails for R54,99. However, during off-season months, the cost could easily be close to R100. I bought avocados, taking advantage of the seasonal affordability. Over the next few weeks, I will make recipes that include the fruit as the main ingredient. I took some inspiration from Saaga, as the industry body has plenty of avocado recipes posted on its website. I will be tweaking Saaga's recipes to make them my own. On the menu this week are avo boats with soft fried eggs and toasted chickpeas. The original Saaga's recipe uses baked beans that I swapped for chickpeas. The original recipe also contains scrambled eggs, but my version has soft fried eggs. I also added feta cheese and spinach. Ray's stuffed avocado boats with soft fried eggs Ingredients 1 avocado, halved and peeled Olive oil or your preferred cooking oil for frying 2 eggs Salt and pepper 1 avocado, halved and peeled Can of chickpeas 1 tsp mixed herbs 1 tsp chilli flakes Block of feta cheese A few spinach leaves (optional) Method To toast chickpeas: Drain and dry the chickpeas thoroughly using paper towels or a clean kitchen towel to remove excess moisture. This is crucial for getting them crispy. Heat a frying pan over medium to high heat and add about 1-2 tablespoons of olive oil or your preferred cooking oil. Add chickpeas and continue cooking and shaking/stirring every few minutes for about 8-12 minutes, or until the chickpeas are golden brown and crispy on the outside. Season the toasted chickpeas with salt, pepper, chilli flakes, and mixed herbs. Set aside to cool. To fry eggs with a soft, runny yolk: Heat a nonstick pan over medium heat and add 1 teaspoon of oil. Crack two eggs into the pan. Cook undisturbed for about 3 minutes until the whites are set but the yolk remains runny. Take off the heat. Stuffing avocados:
