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South African recipes

Lamb recipes

Sosatie spiced lamb sausage with creamy samp

30 minutes

Chicken recipes

Chicken feet

30 minutes

Chicken breast

Nani’s khowse (Burmese chicken soup)

45 minutes

Curry recipes

Salomie with chicken curry

30 minutes

Beef recipes

Phyllo bobotie

50 minutes

Cabbage recipes

Cabbage wrapped meatballs

1 hour

Maize meal

Tomato bisque pap

1 hour

Lamb recipes

Intloko (sheep’s head)

5 hours

Beef recipes

Steak Gatsby

1 hour

Beans recipes

Celeriac samp

2 1⁄2 hours

Bread recipes

Amagwinya

30 minutes

Chakalaka recipes

Classic chakalaka

20 minutes

Classic chakalaka

By Khanya Mzongwana

Serves 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T canola oil
1 large red pepper, diced
1 large yellow pepper, diced
1 onion, diced
2 large carrots, grated
1 T mild curry powder
2 T Woolworths spicy seasoning
100 g tomato paste
1 x 400 g can baked beans in tomato sauce
1 x 400 g can chopped tomatoes
sea salt and freshly ground black pepper, to taste
2 T brown sugar

Method

1. Heat the oil in a large saucepan. Fry the peppers and onion until soft and translucent. Add the carrots and fry until softened.

2. Add the curry powder and spicy seasoning and fry for a further 5 minutes. Stir in the tomato paste, then add the baked beans and tomatoes. Season and add the sugar.

3. Simmer over a medium heat for 10 minutes, stirring often. Serve warm or cold.

Find more chakalaka recipes here

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Sosatie spiced lamb sausage with creamy samp

Chicken feet

Nani’s khowse (Burmese chicken soup)

Salomie with chicken curry

Phyllo bobotie

Cabbage wrapped meatballs

Tomato bisque pap

Intloko (sheep’s head)

Steak Gatsby

Celeriac samp

Amagwinya

Classic chakalaka

Classic chakalaka

Ingredients

Method