Chuck With Chakalaka Sauce And Pap

Hi everyone,

This recipe is one of my favourites; the spicy chakalaka is just the thing to warm you up on a cold winter’s night. Or if you are like me, and just love your hot and spicy food. If you are not from South Africa and don't know how to make your own pap or chakalaka, don't worry I will be putting those recipes on also.

What you will need:

About 700 gram of Chuck or Brisket (remember there is bones that you have to cut out, making the volume of the food less) 

What is chuck or brisket?

A few good shakes of Worcestershire sauce

Sugar (to take the heat off a bit for the fans who does not like very hot and spicy food)

Steak & Tjops spice or BBQ spice

1 can of Koo's Chakalaka (your choice if you want to go for medium heat or very hot)

Medium sized pan (preferably non stick)

Some oil for covering the pan, not too much as the fat of the meat will add more oil to the food.

Rice or pap

Boiled hot water

Salt and pepper to taste

Method:

Heat your pan on medium to high, with the little bit of oil that you added. 

Cut all the meat of the bones and cut the meat into 1.5 X 1.5 cm cubes.

Throw the meat into the pan when the pan is nice and hot. Now you stir, and stir and stir. Chuck and Brisket is a meat that you can't boil, otherwise it will turn tough, you have to fry it basically in the pan.

If the meat wants to burn add a little bit of thehot water now and again, but not too much, as you don't want to boil it. And keep on stirring, you are going to stand there for at least 30 - 45 min, the longer you fry Chuck or Brisket, the tenderer it becomes, but believe me it is worth it.

When you have fried the meat for at-least 30 min, you can sprinkle the spices over to taste and add the Chakalaka; you can add some more hot water to cook it for 5 min to infuse the taste of the Chakalaka and meat. And you’re done; you can serve this dish with rice or pap.

(Serves 2)

Enjoy,