Recipes

CHEF NOKUZOLA'S Stuffed Pap Balls
lucky star chakalaka mild & spicy
Cooking Time Icon

Cooking Time
60 Minutes

Serves Icon

Serves
4

INGREDIENTS

  • Pap:
  • Maize meal 2 cups (500 ml)
  • Water 21⁄2 cups (625 ml)
  • Boiling water 2 cups (500 ml)
  • Salt 1 tsp (5 ml)
  • Fresh or dried parsley 2 tsp (10 ml)
  • PILCHARD STUFFING:
  • Medium onion, chopped 1⁄2
  • Cooking oil 2 Tbsp (30 ml)
  • Garlic, minced 1 tsp (5 ml)
  • Medium tomatoes, diced 2
  • Lucky Star Pilchards in Tomato Sauce 1 can (400 g)
  • Paprika 1 tsp (5 ml)
  • Garlic and herb spice 1 tsp (5 ml)
  • Salt and pepper to taste
  • PAP BALLS:
  • Bread crumbs 2 cups (500 ml)
  • Medium eggs, beaten 3
  • Oil for deep frying
  • CHAKALAKA DIPPING SAUCE (OPTIONAL):
  • Lucky Star Mild & Spicy Chakalaka 1 can (410 g)
  • Dijon mustard 2 Tbsp (30 ml)
  • Mayonnaise 1⁄4 cup (60 ml)
  • Tabasco sauce 1 tsp (5 ml)
  • Barbecue spice 1 tsp (5 ml)

METHOD

  1. PAP:
  2. In a medium saucepan, on a medium heat, bring 2 cups of water to a boil.
  3. Meanwhile, in a small bowl mix 1⁄2 cup of cold water and maize meal together to make a smooth paste.
  4. Pour the paste into the boiling water and mix, then lower the heat and add the salt and parsley.
  5. Cook the pap for 15 - 20 minutes on low heat, mixing occasionally.
  6. Remove from heat and leave the pap to cool down completely.
  7. PILCHARD STUFFING:
  8. In a medium, pan add oil and fry the onions until translucent.
  9. Then add the garlic and cook for about 2 - 3 minutes.
  10. Add tomatoes, salt and pepper, paprika, garlic and herb spice and cook until tomatoes are soft for about 5 minutes.
  11. Add pilchards and cook for a further 5 minutes before putting it aside to rest and cool.
  12. Pap Balls:
  13. Heat the oil in the deep fryer or a medium saucepan.
  14. Wet your hands, spoon the cooked pap, and using your wet hands make a ball as big as a golf ball.
  15. Using your thumbs, press a hole in the middle of the pap ball and spoon in the pilchard mixture.
  16. Cover the hole and roll it again to form a ball shape.
  17. In a separate plate, add the beaten eggs and put aside. In another separate plate add the breadcrumbs and set aside.
  18. Dip the ball into the beaten eggs, then into the breadcrumbs, and put them on a greaseproof paper.
  19. Deep fry the stuffed balls until golden brown.
  20. CHAKALAKA DIPPING SAUCE (OPTIONAL):
  21. Mix all the sauce ingredients together until well combined or use a blender and blend until smooth.

SHARE RECIPE

other recipes you may like

temp

SERINA’S FISH CHUTNEY

A delicious blend of Indian spice combined with eggs and a little bit of patience, Serina’s Fish Chutney is an old classic with a twist. Best served with roti or basmati rice.

View Recipe
temp

ASIPHE’S VEGETABLE SALSA AND Arrabiata Fishcakes

Asiphe’s fresh vegetable salsa and creative arrabiata fishcakes are a lovely treat for the whole family with Light meat tuna chunks and baked beans. Lucky Tip: Garnish with Fresh basil leaves and salt and pepper to taste.

View Recipe
temp

CHEF AYA’S Smoky Pilchard Parcel

Delicious Lucky Star Pilchards in Tomato Sauce with smoked paprika, fresh herbs, and a dollop of sour cream/cream cheese, baked to golden perfection. Served with a smoky coconut sauce and a warm salad of Brussel sprouts, tomatoes, and spinach. Ultimate flavor explosion!

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!