22nd January 2017
Chakalaka is a gold mine with its origin deeply rooted in South African soil. Sharp with flavour and visually appealing, it’s the best addition to braai. And can even be served cold as a relish. Of course, it’s phenomenal with rice, pap or even on a slice of bread.
3 tbsp oil
1 onion, finely
2 cloves garlic, crushed
50g ginger, finely
2 green birds eye chillies, deseeded and
2 tbsp Cartwright Medium Curry Powder
1 green pepper, finely
1 red pepper, finely
1 yellow pepper, finely
5 large carrots, (unpeeled but scrubbed and topped and tailed)
2 tbsp tomato purée
400g can All Gold Comatoes
2 sprigs fresh thyme, leaves only
400g can Baked Beans
Salt and pepper to taste
Start by frying the onion over a medium heat until soft and translucent.
Next, add in your garlic, chillies and half of the ginger (you want to keep some left over to add last)
Stir in your curry powder, making sure that you combine it well.
Now add your peppers and cook for about 2 minutes, before you add in your carrots.
TIP: Make sure the carrots are coated in curry powder.
Now comes your tomato paste and canned tomatoes – stir well and cook for 5-10 minutes, making sure its blended well.
TIP: The sauce should be slightly thickened.
Remove from heat and add your beans, thyme and the rest of your ginger and serve.
Serve hot or cold, on a bed of rice or on a slice of bread.
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For more South African recipes go to http://www.africanbites.com