Name: Stir-fried crispy pap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 1 cup maize meal; 2 cup sunflower oil; 1 tbsp oil; 1 tbsp thai green curry paste; 2 tbsp soy sauce; 1 tsp vegetable stock; 150 ml sugar; asparagus trimmed and sliced diagonally; 2 tbsp peanuts roasted

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Ingredients (9)

1 cup	maize meal
2 cup	sunflower oil
1 tbsp	oil
1 tbsp	thai green curry paste
2 tbsp	soy sauce
1 tsp	vegetable stock
150 ml	sugar
	asparagus — trimmed and sliced diagonally
2 tbsp	peanuts — roasted

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Method:

Cook the maize meal according to packet instructions, to a medium but pliable consistency.

Spread the cooked pap onto a greased baking tray, using the back of a spoon to even it out, and leave it to set. When it has cooled, cut it into squares, coat them in maize meal and deep-fry them.

Drain on paper towel and set aside.

Heat oil in a wok or a pan, add the green curry paste and cook for a minute until fragrant.

Stir in the soy sauce, vegetable stock and sugar, and mix well. Bring to a boil, then reduce heat. Add the asparagus and simmer for 5 minutes.

Place the deep-fried pap squares into the pan, followed by the peanuts.

Toss to coat in sauce and serve immediately.

Coating the pap squares with maize meal before frying them is what gives you the crunchy, golden finish.

Recipe extract from My Modern African Kitchen by Chef Nti published by Quivertree Publications.