Recipe: Heart-warming South African Chakalaka
This local recipe comes out of the kitchen of Jackie Cameron School of Food and Wine and is the creation of Andiswa Mqadlana from the school. Her Chakalaka strikes the perfect balance – mixed spice and coconut deliver a spicy sweetness. Simple yet delicious, we know you’ll want to try this one at home.
Here’s how to make it for yourself:
Ingredients: 45ml Sunflower oil 2 Onions (sliced) 1 Garlic clove (grated) 2 Tomatoes (grated for the juice) 60ml Water 1 Red pepper (sliced) 1 yellow pepper (sliced) 2 Red or green chilies (de- seeded and finely chopped) 5ml desiccated coconut 5ml Durban Masala, or any red Masala 5ml Garam Masala 5m Mixed spice 1 Tin Koo Baked Beans 4 Carrots (grated) Oryx Salt and Pepper
Method: Heat oil in pan. Once oil is hot, add the sliced onions and garlic and cook off for 2 minutes. Mix the grated tomato with water and set aside. Add the peppers, chilies, coconut and spices in the onion mixture and cook off the spices for 2-3 minutes. Add the tomato and water mixture and bring to boil. Add the tin of Koo Baked Beans and carrots and mix to bring the ingredients together. Allow to cook and season. Serve with Pap or at a braai.