Shisa Nyama with Maize Meal Chips and Chakalaka.

Serves six / Preperation time 15 minutes / Cooking time 60 minutes

Ingredients
For the maize meal chips
  • Chicken stock 750ml
  • Maize meal 350g
  • Cream 100ml
  • Butter 100g
  • 60ml butter, melted
  • Parmesan, grated 150g
  • Canola oil 200ml
  • Sea salt & freshly black ground pepper, to taste
For the chakalaka
  • Olive oil 2 Tbsp
  • Two red onions, chopped
  • Three Garlic cloves, minced
  • Curry powder 2 Tbsp
  • Two red chillies, halved
  • A Red pepper, diced
  • Tomato paste 2 Tbsp
  • One can of tinned tomato
  • Cherry tomatoes 150g
For the Shisa Nyama
  • Lamb rib chops 6 – 12
  • Beef sausages 6 – 12
Method
  1. Make the maize meal chips by heating the stock in a medium-sized pot. Once boiling, add 250g of the maize meal and whisk well. Continue to stir for 5 minutes then lower the heat. Continue to cook, adding more liquid, until soft and no longer al dente.
  2. Stir in the cream, butter and 100g of the Parmesan. Season with salt and pepper to taste. Pour into a 20cm x 20cm dish, lined with cling wrap, and place in the fridge to set.
  3. For the chakalaka, heat the olive oil in a large pan and sauté the onion until soft and slightly golden in colour. Add the garlic, curry powder, fresh chillies and red pepper. Cook for 3 – 5 minutes, or until slightly charred. Next, add the tomato paste and cook for a further minute. Add the tinned tomato and fresh tomatoes, lower the heat and simmer for 45 minutes, adding water as is necessary in order for the chakalaka to not burn.
  4. Remove the maize meal from the fridge and cut into 2cm x 7cm fingers. Place the remainder of the maize meal, mixed with the parmesan in a plate. Season with salt. Toss the cut maize meal in the mixture.
  5. Heat a little of the canola oil in a heavy-based pan over medium heat, fry the maize meal chips in batches, until golden on each side. Drain on paper towel. Season again with sea salt and keep warm in a moderate oven.
  6. Finally, season the lamb rib chops with salt and pepper and cook over medium coals, fat side down first, until crispy. Add the sausages to the braai.
  7. Continue cooking the lamb chops on their side, turning once until medium rare. Finish cooking the sausages and arrange the meat on a large platter. Pile the maize meal chips onto the platter and serve with the chakalaka.