Classic chakalaka
10
Easy
10 minutes
20 minutes“Chakalaka, much like Moroccan matbucha, is a perfect bridge between a salad and a condiment. Often served warm but also enjoyed cold or at room temperature, it’s one of our most popular preparations. It was originally prepared by Mozambican mine workers who would mix canned food with vegetables and spices to create a comforting stew. No braai is complete without it.” – Khanya Mzongwana
Ingredients
Method
- 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
Ingredients
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
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