Name: Chakalaka
Ingredients: 3 tablespoons 45ml oil; 1 onion (finely chopped); 2 cloves garlic (crushed); 50 g ginger (finely grated); 2 green birds eye chillies (deseeded and chopped); Dash of steak and chops seasoning; 2 tablespoons 30ml mild curry powder; 1 green pepper (finely diced); 1 red pepper (finely diced); 1 yellow pepper (finely diced); 5 large carrots ((unpeeled but scrubbed and topped and tailed), grated); 2 tablespoons 30ml tomato purée; 400 g can chopped tomatoes; 400 g can baked beans; Salt and pepper to taste

Chakalaka

Recipes | September 21, 2016 | By Leozette Roode

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Chakalaka

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Ingredients

3 tablespoons 45ml oil
1 onion (finely chopped)
2 cloves garlic (crushed)
50 g ginger (finely grated)
2 green birds eye chillies (deseeded and chopped)
Dash of steak and chops seasoning
2 tablespoons 30ml mild curry powder
1 green pepper (finely diced)
1 red pepper (finely diced)
1 yellow pepper (finely diced)
5 large carrots ((unpeeled but scrubbed and topped and tailed), grated)
2 tablespoons 30ml tomato purée
400 g can chopped tomatoes
400 g can baked beans
Salt and pepper to taste

Instructions

In a deep pot over a medium heat, add the oil and fry the onion until soft and translucent.
Add the garlic, ginger and chilies and stir fry until fragrant.
Add the curry powder and steak and chops spice and stir to combine.
Add the peppers and cook for another 2 minutes.
Add the grated carrots and stir to make sure they are well combined.
Add in the tomato puree and chopped tomatoes and stir.
Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
Remove from the heat and add the baked beans.
Serve hot or cold.

Notes

Photo credit: House of Vizion

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