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25 minutes

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30 minutes

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45 minutes

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Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

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Black bean koftas with braaied veggie salsa

20 minutes

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Black bean chakalaka

25 minutes

Black bean chakalaka

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

5 T oil
½ red onion, thinly sliced
2 garlic cloves, crushed
1 T fresh ginger, grated
1 T fresh turmeric, grated
2 fresh chillies, sliced
1 T medium curry powder
1 T Cajun spice
¼ T paprika
½ red pepper, diced
½ yellow pepper, diced
2 carrots, sliced into ribbons
sea salt and freshly ground black pepper, to taste
1 x 400 g can black beans
200 g hot mango atchar
10 g fresh coriander, chopped

Method

1. Heat the oil in a pan and fry the onion until soft. Add the garlic, ginger, turmeric, chilli, curry powder, Cajun spice and paprika and stir to combine.

2. Add the peppers and cook for 3 minutes, then add the carrots and fry over a low heat until the carrots are cooked.

3. Season and cook for 10 minutes, or until thick.

4. Remove from the heat and stir in the black beans. Allow to cool for 5 minutes, then add the atchar and coriander.

Find more chakalaka recipes here.

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Production: Khanya Mzongwana
Photography: Toby Murphy

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Wagyu steak tacos

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Frikkadel burgers with fridge-dive giardiniera

Tuna-and-melon crudo

Chicken tikka kebabs

Roasted beet, butternut and walnut salad with green herb yoghurt dressing

Pollo al mattone with nectarine salsa

Smoked trout cucumber salad

Chilli crunch prawns with crispy kale and pickled vegetables

Black bean koftas with braaied veggie salsa

Black bean chakalaka

Black bean chakalaka

Ingredients

Method