Chakalaka

A mixture of tender vegetables and beans coated in a thick, spiced sauce. The texture is dense, the carrots remain slightly firm, and the heat from the chili is balanced by the sweetness of the tomatoes.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 396
• Protein: 15 g
• Carbs: 56 g
• Fat: 14 g

Ingredients

• 3 tbsp Sunflower oil
• 1 piece Yellow onion ( finely chopped )
• 1 piece Green bell pepper ( finely diced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger ground
• 2 tbsp Curry powder
• 1 piece Hot chili pepper ( seeded and minced )
• 3 piece Carrot ( coarsely grated )
• 2 piece Round tomato ( diced )
• 400 g White bean ( cooked and drained )
• 400 g Baked beans in tomato sauce ( with their sauce )
• 1 piece Fresh ginger ( grated )

Instructions

1. Sauté the aromatics

   Heat the oil in a sauté pan. Add the onions and peppers. They should become translucent and soften without browning.

2. Toast the spices

   Stir in the garlic, ground ginger, fresh ginger, and curry powder. Stir until the aroma of the spices fills the kitchen, a sign that the essential oils are released.

3. Stew the vegetables

   Add the carrots and tomatoes. Simmer over medium heat. The tomatoes should break down to form a thick sauce that coats the vegetables.

4. Bind with the beans

   Pour in the white beans and the baked beans in tomato sauce. Mix gently to heat them through without mashing them. The sauce should be thick and coat the back of a spoon.

Chef's tips

• Don't grate the carrots too finely; they should retain some bite after cooking.
• If the mixture sticks, deglaze with a splash of water to lift the juices.
• Chakalaka is better the next day once the flavors have infused.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Freezes very well.