Method

Chakalaka Pilchard Smoor

• Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion and cook for 7–10 minutes, stirring occasionally, until soft and slightly browned.
• Add the green pepper and cook for a further 3–4 minutes, until it begins to soften while retaining some texture.
• Add the garlic and ginger paste and cook for 1 minute. Stir in the curry powder and cook for 30–40 seconds until fragrant. Add the tomato paste and cook for another minute.
• Add the tomatoes and the tin of chakalaka. Remove the Saldanha Pilchards from the tins and set aside, then add the hot chilli sauce from both tins to the sauce. Season lightly with salt and pepper and bring to a simmer.
• Cook uncovered over medium-low heat for 15–20 minutes, stirring occasionally. The tomatoes should soften and release their juices while still retaining some shape. Add a little of the water only if the mixture becomes too dry.
• Stir in the vinegar during the final few minutes. Gently add the pilchards, breaking each into 2–3 large pieces. Spoon some of the smoor over the fish rather than stirring vigorously. Simmer gently for 3–4 minutes, until heated through. Check the seasoning and finish with parsley.

Creamy Pap

• Bring the water and salt to the boil in a large saucepan. Gradually add the maize meal, whisking continuously to prevent lumps.
• Reduce the heat to very low, cover and cook for 25–30 minutes, stirring every 5–10 minutes.
• Stir in the butter or margarine. For a softer, creamier pap, add the milk, if using, during the final 5 minutes of cooking.

To Serve

• Spoon the creamy pap into bowls and serve topped with the hot chakalaka pilchard smoor and garnish with chopped parsley.