February 24th, 2010

  • owlsie

Chakalaka & Pap

Thought I would share what I'm making tonight!

Chakalaka (South African Vegetable Stir-Fry)



* 3 medium onions, diced
* 3 medium carrots, diced
* 2 medium green bell peppers, diced
* 3 medium tomatoes, diced
* curry powder, to your taste
* salt, to taste
* pepper, to taste
* green chilies (optional)
* 1 vegetable bouillon cube
* 1 teaspoon chili powder
* 1-2 tablespoon oil, for frying
* 1/4 cup water

Fry the onion and pepper together with oil in a large skillet until the onion is clear.

Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.

Pap (Potatoes and Cornmeal)



* 2-3 cups cornmeal (I use 2 cups only but you may use more if you have really large potatoes)
* 3-4 cups water
* 3 potatoes
* 1 tablespoon oil
* 1 tablespoon salt

Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.

Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).

Serve hot and enjoy the Pap with Chakalaka


hi! i'm relatively new to this community. i poked around in the tags but didn't find exactly what i wanted.

i'm looking to make some sort of dip to eat with corn tortilla chips. i'm looking for a super garlicky dip and a dip i can use horseradish in.

help is appreciated. :)
  • relax

orange juice

i have a carton of unopened orange juice that expires tomorrow. i'll probably still end up drinking it but i'd rather use most of it up by then. i was thinking some sort of bread or muffins.

anyone have any ideas of what to make with a lot of orange juice?
die hipster
  • hazelfo


I have two massive bags of potatoes. I'm leaving for the weekend on Thursday. I want to make a load of simple dishes and use as many of these things as possible. Any suggestions? I have a pretty well-stocked spice rack but not too many other vegetables around.

Lentil Shepherd's Pie

I think this mixture of lentils & ground walnuts (plus whatever veg you have on hand) is a perfect filling for shepherd's pie because they are so dark and earthy tasting. Contrasted with the fluffiness of the mashed potato crust and topped with this savory crimini mushroom & garlic sauce and you've got the perfect meal for a chilly February evening.

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chickpea flotsam

Two days until I move apartments, and I'm cooking everything in my cupboards. Tonight's target is a large quantity of dry chickpeas that, now soaked, looks to be about seven cups of love in all. And I'm hovering over the stove, right, frantically scooping off all of that monstrous looking foamy scuzz that rises up every couple of minutes and I'm thinking geez, this is pretty Sisyphean, this chickpea-boiling foam-spooning panic attack. A quick google tells me that the foam (it turns out) is feisty chickpea protein trying to escape and that a spot of olive oil in the water will tame that stuff right back. It totally worked! I am liberated! And also I feel silly. Anybody else know about this trick? It's pretty great, lemmetellya.

What other little tricks do you know about cooking certain things up from scratch? That, aside from some very specific googling, you'd only really know if your grandma taught you?

Also.. soon I'll have exactly one kilotonne of cooked chickpeas. I'm making channa masala, hummus, and chickpea-seitan sausages out of them. What else would you make if you had 'em in an embarassingly high quantity?