Ingredients

Method

For the chakalaka:
• 2 onions, halved
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 4 carrots, peeled
• 3 T olive oil
• 4 cloves garlic, chopped
• 1 T ginger, chopped
• 1 red chilli, chopped
• 2 T curry powder
• 2 T tomato paste
• 1 cup tomato purée
• 1 T sugar
• 1 x 400 g can Woolworths baked beans
• 1 T fresh thyme, chopped
• sea salt and freshly ground black pepper, to taste
For the dombolo:
• 500 g flour
• 1 t salt
• 2 1⁄2 cups water
• 1 t sugar
• 1 t yeast
• 50 g butter, melted

Method

Ingredients

1. To make the chakalaka, tightly wrap the onions, peppers and carrots in foil. Cook over medium coals until soft. Heat the oil in a cast-iron pot over the coals. Fry the garlic, ginger, chilli and curry powder.

2. Stir in the tomato paste and purée and cook for 2 minutes. Break up the vegetables and add to the pan with the baked beans and thyme. Season to taste.

3. To make the dombolo, mix the flour and salt in a bowl. Mix the water, sugar and yeast in a separate bowl and add to the flour. Cover and set aside until it starts to rise, about 15 minutes. Whisk in the melted butter and slowly add the flour. Mix until a stiff dough forms, then set aside to prove for 1 hour. Knead in the bowl and prove for a further hour.

4. Bring a large saucepan of water to the boil on the stove. Place the bowl of dough over the boiling water, then cover with tin foil and a lid. Steam for 1 hour or until cooked. Once cooked, slice, place on a braai grid and toast over the coals. Serve with the chakalaka.

Find more South African recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa