Ingredients

Method

• 4 T canola oil
• 1 large onion, diced
• sea salt and freshly ground black pepper to taste
• 1 punnet Woolworths fresh crushed garlic, ginger, chilli and turmeric
• 1 x 400 g can Woolworths chakalaka with beans
• 500 g Woolworths lean beef mince
• 6 Woolworths amagwinya, heated
• 3 red salad onions, thinly sliced
• 1 red or green chilli, thinly sliced
• 10 g mint, roughly chopped

Method

Ingredients

1. Heat the oil in a large saucepan or pan over a medium heat. Add the onion and season lightly with salt. Cook until soft, then add the garlic, ginger, chilli and turmeric and fry for 1 minute.

2. Stir in the chakalaka, then cook for 1 minute. Add the mince and season to taste, gently breaking it up to combine with the other ingredients.

3. Cook until most of the moisture in the pan has evaporated – the mince will start to sizzle in the pan. When this starts happening, stir often to caramelise, intensifying the flavour.

4. In a bowl, combine the salad onions, chilli and mint. Halve the amagwinya and generously spoon the spicy mince over one half, top with the spicy mint mixture, and finish with the tops of the amagwinya. Serve hot and with lots of napkins!

Find more South African recipes here.

Photography: Jan Ras
Videography: Romy Wilson
Food assistant: Leila-Ann Mokotedi