4
Easy
10 minutes
1 hour
1. Place the riblets on a braai grid over medium coals.
2. Braai, turning and basting frequently, until golden and slightly charred.
3. Place the water in a saucepan, bring to a boil and add the salt. Reduce the heat to its lowest setting.
4. Pour the maize meal into the centre of the saucepan and cover with a lid, then steam for 20 minutes.
5. Using a knife or two-pronged meat fork, shred the pap to form a crumb-like texture. Return the lid and steam for a further 20 minutes, then shred again.
6. Repeat every 20 minutes until the pap is crumbly and cooked through.
7. To serve, pour the chakalaka onto the maize meal and serve with lamb riblets.
Photography and videography: Saadiqah Assure
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones
Our Free Range Shisanyama Style Lamb Riblets are seasoned with our special blend of herbs and spices.
