Street Food
Mealie Pap Chips
Ingredients
- - 400 g (2 2/3 cups) white maize meal
- - 1 litre (4 cups) water
- - 5 ml (1 tsp) salt
- - 500 ml (2 cups) vegetable oil, for frying
- - Extra salt, for serving
Method
- Prepare a stiff maize porridge (phaletshe) by bringing the water to the boil with the salt, then gradually whisking in the maize meal and cooking over low heat for 20-25 minutes, stirring often, until very thick.
- Pour the hot porridge into a lightly oiled rectangular dish, spreading it out to an even thickness of about
- cm (3/4 in).
- Allow to cool completely, then refrigerate for at least 2 hours, until firm and set.
- Turn the set porridge out onto a board and cut into chip-shaped strips.
- Heat the frying oil in a deep pan to 180C (350F).
- Fry the porridge chips in batches for 4-5 minutes, turning occasionally, until golden and crisp on the outside.
- Drain on paper towel, sprinkle with extra salt, and serve hot.
Introduction: Mealie pap chips are made by setting firm maize porridge to cool and set, then slicing it into strips and frying until crisp on the outside.
Cultural Background: Mealie pap chips are made by setting firm maize porridge to cool and set, then slicing it into strips and frying until crisp on the outside. This clever use of leftover phaletshe turns a simple side dish into a popular street snack sold by vendors in towns across Botswana, often served with a dusting of salt or a spoonful of relish.
Tips: Make sure the porridge is fully set and chilled before slicing, or the chips will fall apart when fried. Fry in small batches to keep the oil temperature steady for the crispest results.
Variations: Dust the fried chips lightly with paprika or chilli powder for extra flavour. Serve with a side of tomato relish or chakalaka for dipping. Naturally vegan as written.
Storage: Store fried chips in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry frying pan over medium heat for 2-3 minutes per side, or in an oven at 200C (400F) for 8 minutes, to re-crisp.
Nutrition: Approx. per serving: 290 kcal, 4 g protein, 46 g carbohydrates, 10 g fat, 3 g fibre.
FAQs:
Q: Can I bake these instead of frying?
A: Yes, brush the chips with a little oil and bake at 220C (425F) for 20-25 minutes, turning halfway, for a lighter version.
Q: Can I use leftover phaletshe from a previous meal?
A: Yes, this recipe is a traditional way of using up leftover stiff porridge; simply chill, slice and fry as described.