Mielie Pap with Chakalaka (Or white cornmeal with stewed tomatoes) Ever see that show on Food Network, the Best Thing I Ever Ate? Well this is mine. It's an African dish that a local restaurant specializes in and the chef was kind enough to share the recipe with me, and so I'm now going to share it with you. TRUST ME, if you like tomatoes, this is the most delicious thing you will ever eat! For the Chakalaka (Stewed Tomatoes): 1 cup onions, diced 6 roma tomatoes, diced 1/4 bunch cilantro, chopped fine 1.5 jalapeno pepper, seeded and chopped 1 tbsp olive oil 3 tbsp sugar 1 tsp salt 1 tsp black pepper 1/2 oz lime juice 1/4 oz red wine vinegar 1/4 tsp sambal (a chili-based sauce/condiment usually sold in the asian foods aisle) In a large saute pan, sweat the onions in the olive oil. Add the diced tomatoes, jalepenos, and cilantro, and stew for 10 minutes. Add the sugar, salt, pepper, sambal, lime juice, and red wine vinegar, then stew for 10 more minutes. Adjust seasonings as needed and serve over the mielie pap. For the Mielie Pap (White Corn Meal): 3 cups water 3 cups milk 1 cup white corn flour 1/2 tsp salt 1 tbsp butter Boil the water in a pot and add the salt and butter. Slowly stir in the corn flour. Turn the heat to medium and wait for the pap to start bubbling. Cover the pot and let simmer for 30-45 minutes. Serve topped with the chakalaka. (Also, the chakalaka is excellent over baked chicken--just put the chicken in a greased glass pyrex dish, then top with the chakalaka and bake on 350-deg for 30 minutes.)