Authentic Chakalaka and Pap Recipe: A Taste of Lesotho’s Vibrant Comfort Food

Chakalaka is more than just a fun word to say; it’s a vibrant, savory, and deeply comforting vegetable and bean stew from the mountainous Southern African Kingdom of Lesotho. This beloved dish is a celebration of simple, wholesome ingredients, gently stewed together with aromatic spices and a touch of curry. Traditionally, Chakalaka is served alongside Pap, a creamy, polenta-like cornmeal porridge that perfectly complements the stew, soaking up all its rich flavors and offering a satisfying base for this hearty meal.

Exploring the Kingdom of Lesotho: Where Chakalaka Originates

Our culinary journey this month takes us to the captivating country of Lesotho, a unique nation in Southern Africa. Officially known as the ‘Kingdom of Lesotho,’ it gained independence from the UK in 1966, having previously been known as Basutoland. This small, landlocked country, covering approximately 30,000 square kilometers and home to about 2 million inhabitants, holds a distinctive geographical claim: it is the only independent state in the world that lies entirely above 1,000 meters in elevation, boasting the highest low point of any country at 1,400 meters above sea level. This stunning mountainous terrain shapes not only its landscape but also its resilient culture and cuisine.

Subsistence agriculture plays a vital role in providing food for the Basotho people, with key crops including corn, sorghum, wheat, beans, and peas. These agricultural staples form the backbone of the local diet, influencing many traditional dishes. The cuisine itself is heavily influenced by neighboring South Africa and, to some extent, by its British colonial past. Cornmeal porridge, known variously as pap, papa, or pap-pap, is a fundamental staple, often served alongside a variety of hearty vegetable stews. Another significant staple is motoho, a fermented sorghum porridge, further demonstrating the reliance on locally grown grains.

If you’re curious to learn more about this remarkable country, the following video offers a wonderful overview of all that Lesotho has to offer:

The Heart of Chakalaka: A Versatile Vegetable and Bean Stew

Among the many delightful dishes of Lesotho, Chakalaka stands out as a true culinary gem. While its name is undeniably fun to pronounce, its appeal extends far beyond a catchy sound. Chakalaka is cherished for its incredible simplicity, its comforting warmth, and its deeply satisfying flavors. It embodies the essence of African comfort food: resourceful, nutritious, and adaptable.

At its core, Chakalaka is a flavorful medley of gently stewed vegetables and beans. The typical foundation includes finely chopped onions, vibrant bell peppers (often a mix of red, yellow, or green for color and flavor), juicy tomatoes, and a generous amount of shredded carrots. Minced garlic and ginger provide an aromatic depth, while salt, pepper, and crucially, curry powder, provide its signature seasoning. Sautéed in a splash of oil, these ingredients come together to form a rich and aromatic base. The addition of canned baked beans in tomato sauce is a common and ingenious touch, contributing essential protein, fiber, and a lovely touch of sweetness, transforming the stew into an even more substantial and delicious meal.

The Art of Variation: Making Chakalaka Your Own

One of the most charming aspects of Chakalaka is its inherent flexibility. Recipes vary significantly from one household to another, reflecting personal preferences, available ingredients, and regional nuances. While carrots and curry powder seem to be the most consistent elements, almost everything else can be adapted. Some cooks might add green bell peppers for a different flavor profile, while others incorporate chopped cabbage for extra bulk and texture. Some versions might omit the beans, focusing solely on vegetables, while others might skip the garlic and ginger, opting instead for herbs like oregano or thyme, offering a distinct aromatic twist.

The spice level is also highly customizable. Some prefer a fiery kick from fresh chilies or chili flakes, creating a truly dynamic experience, while others opt for a milder rendition with no spicy ingredients at all. Tomatoes, whether fresh or canned, are often included for acidity and richness, but even these can be adjusted. This adaptability is precisely what makes Chakalaka such a beloved dish; it’s a canvas for creativity, allowing you to tailor it to your taste and what you have on hand. It’s a wonderful example of how simple ingredients can come together to create something truly extraordinary and personal.

Beyond its delicious taste, Chakalaka is also a fantastic choice for those seeking healthy, plant-based meals. Naturally vegan and gluten-free (when made without gluten-containing additives in the baked beans), it’s packed with fresh vegetables, fiber, and plant-based protein, making it both nutritious and satisfying. Preparing Chakalaka is incredibly straightforward; the most time-consuming part is often the vegetable chopping. Turn on some uplifting tribal tunes, and this kitchen task can transform from a chore into a therapeutic ritual.

Serving Suggestions: The Perfect Accompaniment to Chakalaka

The traditional way to enjoy Chakalaka is spooned generously over a sumptuous mound of creamy Pap, the Lesothan cornmeal porridge. The mild flavor and smooth texture of Pap provide the perfect canvas for the richly flavored, savory vegetable stew, allowing its complex notes to truly shine. This pairing creates a balanced and incredibly satisfying meal that is both comforting and authentically African.

However, the versatility of Chakalaka means it can be enjoyed in many other ways. It pairs wonderfully with other carb bases like fluffy white rice or creamy mashed potatoes, which also excel at soaking up the delicious juices. For a quicker meal, it can be served over buttered toast, creating a hearty and satisfying open-faced sandwich, or accompanied by warm flatbread for scooping up every last bit. No matter how you choose to prepare or serve it, Chakalaka is a delicious, lip-smacking comfort food dish that will leave you feeling deeply satisfied and eager for more. Its discovery has been a true delight!

* * * * *

Tips for Your Perfect Chakalaka:

• Adjusting the Spice: The heat level in Chakalaka is entirely up to your preference. Feel free to add more or less dried chili flakes or fresh minced chili pepper, or omit chili altogether for a completely mild stew. For a gentle warmth, a small pinch of chili flakes or cayenne pepper works perfectly.
• Flavor Variations: To explore another authentic Lesothan variation, you can omit the ginger and instead add 1 teaspoon of dried oregano or ½ teaspoon of dried thyme.
• Timing is Key: If you plan to serve Chakalaka with Pap, rice, or mashed potatoes, we recommend starting the cooking process for your chosen side dish first. Chakalaka cooks relatively quickly, and your side will likely take longer to prepare.

Chakalaka with Pap: A Lesotho Comfort Food Recipe

Gluten-Free, Vegan

Ingredients for Chakalaka:

• 2 tablespoons oil (vegetable or olive oil)
• 1 large onion (about 1½ cups, finely chopped)
• 3 cloves garlic (about 1 tablespoon, minced)
• 1 tablespoon fresh ginger, minced
• 1 tablespoon mild curry powder
• 1½ teaspoons fine sea salt
• ¼ teaspoon black pepper
• ¼ – ½ teaspoon dried chili flakes or 1 fresh hot chili, minced (optional, adjust to taste)
• 1 red bell pepper (finely diced)
• 1 yellow or green bell pepper (finely diced)
• 2 large tomatoes (about 2 cups diced) or 1 can (14 oz/400ml) diced tomatoes (undrained)
• 4 large carrots (a heaping 2 cups, shredded)
• 1 can (14 oz/400ml) baked beans in tomato sauce (undrained)

Instructions for Chakalaka:

1. Prepare Vegetables: Begin by finely chopping the onion. Mince or grate the garlic and ginger. Finely dice both bell peppers and the fresh tomatoes (if using fresh). Shred the carrots. Having all your ingredients prepped makes the cooking process smooth and quick.
2. Sauté Onion: Heat the oil in a large skillet or a heavy-bottomed pot over medium-high heat. Add the chopped onion and cook for 2 to 3 minutes, stirring occasionally, until it becomes translucent and softened.
3. Add Aromatics and Spices: Stir in the minced garlic, ginger, curry powder, salt, black pepper, and chili flakes (if using). Continue to cook and stir for another 2 minutes, allowing the spices to become fragrant.
4. Introduce Bell Peppers: Add the diced bell peppers to the pot and cook for another 2 minutes, stirring often.
5. Incorporate Tomatoes, Carrots, and Beans: Add the diced tomatoes (including their juices if using canned), shredded carrots, and the baked beans (with their liquid) to the mixture. Stir well to combine all ingredients. Bring the mixture to a gentle bubble, which should take about 2 minutes.
6. Simmer to Perfection: Reduce the heat to medium-low, cover the pot, and let the Chakalaka simmer for 10 to 15 minutes, or until the carrots are tender to your liking.
7. Serve: Serve your delicious Chakalaka hot, traditionally with Pap (recipe below), or with alternatives like rice, buttered toast, flatbread, or mashed potatoes.

Serves 4.

Pap (Creamy Cornmeal Porridge)

Ingredients for Pap:

• 1½ cups (260gms) fine cornmeal (or polenta or grits), white or yellow
• 4 cups (960ml) water, divided
• 2 tablespoons butter, optional (omit or use coconut oil or a vegan butter substitute for a vegan option)
• 1 teaspoon fine sea salt

Instructions for Pap:

1. Prepare Cornmeal Slurry: In a small bowl, stir together 1 cup (240ml) of the water with the cornmeal until smooth and no lumps remain. This slurry prevents lumps when added to hot water.
2. Bring Water to Boil: In a large saucepan (2 or 3 quarts), bring the remaining 3 cups (720ml) water, along with the butter (if using), and salt to a rolling boil.
3. Add Cornmeal Mixture: Slowly pour the cornmeal and water mixture into the boiling water, stirring constantly with a whisk to prevent lumps. Continue to stir until the mixture returns to a boil.
4. Cook Pap: Reduce the heat to medium. Cook the pap for 20 to 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. As it thickens and starts to “plop” and spatter, cover the saucepan with a splatter screen or place the lid slightly ajar to allow steam to escape and avoid messes.
5. Achieve Desired Consistency: Continue cooking until the pap has thickened to your preference and the cornmeal grains are fully cooked (it needs at least 20 minutes for this). For a firmer pap, cook it a bit longer. For a softer, pudding-like consistency, cook until it reaches that texture. Keep in mind that pap will continue to thicken as it cools. If it becomes too thick, stir in a bit of boiling water to loosen it; if too runny, cook it a little longer.

Serves 4.

Guten Appetit!

We invite you to join our Eat the World recipe challenge! Explore a new country’s cuisine each month from your own kitchen. Find out how to join and share your delicious creations with #eattheworld. Click here to learn more and become part of our global culinary adventure!

Discover what other fellow Eat the World members created from Lesotho this month:

• Pandemonium Noshery: Butha Buthe – Spinach and Tangerine Soup
• Palatable Pastime: Lesotho Likhobe
• Magical Ingredients: Lesothan Chakalaka With Papa
• Making Miracles: Lekhotloane
• Sneha’s Recipe: Chakalaka With Pap-Pap/A Vegan & Gluten Free Stew With Cornmeal
• Amy’s Cooking Adventures: Borotho – Bread from Lesotho
• A Day in the Life on the Farm: Makoenva
• Cultureatz: Butha-Buthe, a Spinach and Tangerine Soup
• Kitchen Frau: Chakalaka with Pap (Vegetable-Bean Stew with Cornmeal Porridge)

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too.  (No spam ever.)

If you enjoy my recipes, be sure to follow me on Instagram, Pinterest, Twitter, and Facebook. Your support means the world to me!

PIN IT HERE to save this authentic Lesotho Chakalaka and Pap recipe for later:

Explore More Global Flavors: Past ‘Eat the World’ Recipe Challenge Posts

(In alphabetical order)

• Argentina: Red Chimichurri Sauce
• Bangladesh: Chingri Masala (Shrimp Curry)
• Bulgaria: Patatnik (Savoury Potato and Cheese Pie)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• China: Kung Pao Chicken
• Colombia: Pan de Yuca (Warm Cheese Buns)
• Egypt: Fava Beans and Feta
• England: Gluten Free Fish and Chips and Mushy Peas
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• Fiji: Spiced Sweet Potato and Banana Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Hungary: Túrós Csusza (Pasta Scraps with Cottage Cheese)
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Iraq: Tepsi Baytinijan (Eggplant & Meatball Casserole)
• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Israel: Cucumber, Feta, and Watermelon Salad
• Jamaica: Rice and Peas (Coconut Rice and Red Beans)
• Kenya:Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Laos: Ping Gai (Lao Grilled Chicken Wings)
• Luxembourg: Stäerzelen (Buckwheat Dumplings)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Netherlands: Boerenkool Stamppot (Kale-Potato Mash with Sausages & Pears)
• New Zealand: Classic Pavlova
• Poland: Polish Honey Cake
• Portugal: Tuna and Sardine Pâtés
• Puerto Rico: Piña Colada Cocktail
• Senegal: Mafé (Beef and Peanut Stew)
• Sudan: Peanut Butter Creamed Spinach & Peanut Meringue Cookies
• Sweden: Swedish Meatballs with Cream Gravy
• Switzerland (Christmas): Basler Leckerli Cookies
• Thailand: Shrimp Laksa (Khung)
• Trinidad & Tobago: Peanut Butter Prunes
• Ukraine: Buckwheat Kasha with Beef
• United States (Soul Food): Smothered Pork Chops
• Uruguay: Torta de Fiambre (Baked Ham & Cheese Sandwiches)
• Vietnam: Caramelized Pork Rice Bowls