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