Baked Pap with Chakalaka Topping and Sweet and Spicy Chicken Wings

wotz 4 supper!TAKING IT BACK HOME FOR SOME AFRICAN CUISINE BAKED PAP WITH CHAKALAKA TOPPING AND SWEET AND SPICY CHICKEN WINGS!!!

+++Baked Pap with Chakalaka Topping+++

1. 1 1/2 cup (375ml) water
2. 1/2 teaspoon (3ml) salt
3. 1 cup (250ml) maize meal
4. 1/2 cup (125ml) grated cheddar cheese
5. 1 tin (410g) chakalaka

-Preheat the oven to 180 degrees celcious. Bring the water and salt to the boil.
-Add maize meal and boil for 15-20 minutes, while stirring.
-Add the cheese and stir through.
-Pour into a greased square or rectangle dish and leave to set.
-Spoon the chakalaka over and bake for 15 minutes.
-Leave to cool slightly.
-Serve slices with chicken wings.

You can use polenta instead of maize meal and canned baked beans, mixed beans
or canned pilchards as alternative base.


+++Sweet and Spicy Chicken Wings+++

1. 20 chicken wings
2. 4 tablespoons (60ml) margerine
3. 1 cup (250ml) syrup
4. 2 cloves garlic, crushed
5. 2 teaspoons (10ml) curry powder
6. 1 teaspoon (5ml) peri-peri sauce (optional)

-In a jug, mix together margerine, syrup, garlic, curry powder and peri-peri sauce.
-Pour over wings, marinate for 30 minutes.
-Thread chicken wings on to skewers, place on a baking tray.
-Cook in a pre-heated 180 degrees celciuos oven, coating regularly with marinate,
for about 30 minutes.


-Leave skin on while cooking. It protects flesh and keeps chicken juicy and tender.
-When cooking in a pan, cover for the first 5 minutes and then uncover for the
remaining time. Covering for a short while helps chicken cook thoroughly.
-Use tongs instead of a fork. Piercing chicken allows juices to escape.