Ingredients

Method

• 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

Ingredients

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