Chakalaka
Ingredients
- 3 tbspSunflower oil
- 1 pcYellow onion (finely chopped)
- 1 pcGreen bell pepper (finely diced)
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 2 tbspCurry powder
- 1 pcHot chili pepper (seeded and minced)
- 3 pcCarrot (coarsely grated)
- 2 pcRound tomato (diced)
- 400 gWhite bean (cooked and drained)
- 400 gBaked beans in tomato sauce (with their sauce)
- 1 pcFresh ginger (grated)
Method
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.
- 1
Heat the oil in a sauté pan. Add the onions and peppers. They should become translucent and soften without browning.
- 2
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
Add the carrots and tomatoes. Simmer over medium heat. The tomatoes should break down to form a thick sauce that coats the vegetables.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container. Freezes very well.
