We’ve got a twist on the classic home-comfort croquette. Presenting Cheesy Pap Croquettes with a Buttery Cowpea Chakalaka Sauce. South African chef, Lorna Maseko, taught festival go-ers exactly how to indulge in their deliciousness at the Diners Club Cook School at Taste this summer.

NEED TO KNOW

Preparation Time: 30 minutes
Cooking Time: 5-10 minutes
Serves: UNKNOWN
Difficulty: Intermediate 

INGREDIENTS FOR THE CHAKALAKA

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, crushed
• 2 tbsp mild curry powder
• 1 green pepper, diced
• 1 red pepper, diced
• 1 yellow peppers, diced
• 3 large carrots, shredded
• 400g canned tomatoes
• 400g cowpeas, soaked overnight
• Sprig of fresh thyme
• 1 cup vegetable stock
• 1tbsp Mrs Ball’s chutney (or 1tbsp brown sugar)
• Salt and pepper
• Knob of butter
• Fresh parsley to garnish

METHOD FOR THE CHAKALAKA

1. Soak cowpeas overnight, then boil in hot water for about 30mins until soft. Strain water and set aside.
2. In a large sauce pan, drizzle olive oil, then sauté onion until softened and slightly brown. Add garlic and curry powder and combine. Allow the aromatics to be released then add all the peppers and shredded carrots, sauté for a few minutes. Add canned tomatoes, cowpeas, thyme and vegetable stock and bring to a gentle simmer. Cook until the relish is well combined and starts to thicken, add chutney and season to your liking and stir.
3. Allow the chakalaka cool.
4. Once cooled, blitz chakalaka in a blender blitz until smooth, strain the relish through a sieve and return to the pot. Add butter and stir then set aside for serving later.

INGREDIENTS FOR THE CHEESY PAP CROQUETTES

• 3 cups water
• 2 cups maize meal
• 1 cup grated parmesan
• Handful chopped chives
• 200g mozarella, cubed
• 1 cup flour
• 2 eggs, beaten
• 2 cups breadcrumbs
• 2 cups vegetable oil
• Micro herbs

METHOD FOR THE CHEESY PAP CROQUETTES

1. Boil hot water then gradually add maize meal while you stir using a whisk. Lower heat and cook pap with the lid on for about 15mins. Using a wooden spoon stir pap as it thickens every 5 or so minutes. Then add grated parmesan and chopped chives and stir, allow to cook for further 10mins. Stirring every 5mins.
2. Spread pap onto a baking tray to cool.
3. Once cooled, take a spoonful of creamy maize, spread maize evenly on your palm, then place mozzarella cube in the middle and form a ball. Repeat with the rest of the pap. 
4. Dip the croquette into flour, then egg and then breadcrumb.
5. Fry pap croquettes in frying oil until golden brown.
6. Garnish with micro herbs and serve with smooth chakalaka sauce…

Recipe by Lorna Maseko.