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South African recipes

Kgodu (pumpkin, peanut and maize porridge)

Maize meal

Kgodu (pumpkin, peanut and maize porridge)

30 minutes

Umngqusho (samp and beans cooked with bone marrow)

South African

Umngqusho (samp and beans cooked with bone marrow)

2 hours

Mageu with strawberry coulis

South African

Mageu with strawberry coulis

45 minutes

Morogo with butternut

Butternut recipes

Morogo with butternut

25 minutes

Creamed spinach with mushrooms

South African

Creamed spinach with mushrooms

8 minutes

Pickled fish sosaties

Easter recipes

Pickled fish sosaties

10 minutes

Mashed pumpkin with cinnamon

South African

Mashed pumpkin with cinnamon

45 minutes

Boerewors-and-chickpea stew

Chickpea recipes

Boerewors-and-chickpea stew

45 minutes

Warm and spicy beetroot

Beetroot recipes

Warm and spicy beetroot

Kota pie

Pie recipes

Kota pie

45 minutes

Pumpkin fritters for Ramadan

Fritter recipes

Pumpkin fritters for Ramadan

10 minutes

Chakalaka

Chakalaka recipes

Chakalaka

30 minutes

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Chakalaka

By Mogau Seshoene

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 T oil
1 onion, chopped
½ red, yellow and green pepper, chopped
1 t fresh ginger, grated
1 t garlic, crushed
2 t curry powder
4 carrots, grated
1 tomato, grated
1 t sugar
sea salt and freshly ground black pepper, to taste
1 x 410 g can baked beans
fresh coriander, for serving

Method

1. Heat the oil in a pan and gently sauté the onion and peppers for 1 minute.

2. Add the ginger, garlic and curry powder. Fry until fragrant. Add the carrots and sweat until soft, about 10 minutes.

3. Add the tomato and sugar and season, then cook for a further 10 minutes.

4. Turn off the heat, add the baked beans and stir to combine. Garnish with coriander to serve.

Cook's note: How do you know I’m a good person? Because I’m sharing my mom’s famous chakalaka recipe with you. It really is that good! Trust me, after making it like this, you will never want to make it any other way!

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Gail Damon