SERVES 4 // HANDS-ON 40 min

INGREDIENTS
For the pap balls
1 tsp salt
330g maize meal
100 ml biltong powder
1 tbsp butter
1 tbsp honey
250g breadcrumbs
125 ml vegetable oil
For the chickpea chakalaka
1 onion, peeled and finely chopped
1 tbsp masala spice
Salt and pepper
1 tomato, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 tbsp sugar
1 yellow pepper, seeded and finely chopped
1 red pepper, seeded and finely chopped
2 red chillies, finely chopped
2 carrots, peeled and grated
400g tin chickpeas

METHOD
For the pap balls
1. Bring 750 ml water to the boil in a pot. Add the salt and slowly whisk in maize meal and biltong powder until smooth. Cook over medium heat for 30 minutes, stirring regularly.
2. Add the butter and stir until smooth. Cover and set aside to cool.
3. Using your hands, shape the mixture into balls. Alternatively, place 2 tbsp on a piece of cling film, shape it into a ball and tie at the top. Set aside the balls to cool completely.
4. Roll the cooled balls in honey, then in breadcrumbs.
5. Heat oil and fry the balls until golden. Drain on paper towel, but serve while still warm.

For the chickpea chakalaka
1. Heat a little more oil in a pan over medium heat and fry onion until soft and translucent. Add masala spice, salt and pepper.
2. Stir in the tomato, garlic and sugar. Add peppers, chillies and carrots and cook for 2 minutes.
3. Add the chickpeas, reduce to low heat, and cook for 8 minutes. Serve with the pap balls.