Ultimate Chakalaka

Serves 4 - 6
Everybody just loved this! One can use tinned chakalaka, but this recipe inspired by Rita Zwane is so good! We decided to make it in bulk and freeze the rest in smaller packs. Two chillies give a hot result, rather err on the side of caution unless you are catering for chilli lovers.

You will need

3 T (45 ml) canola oil
2 t (10 ml) Ina Paarman’s Vegetable Spice
1 large onion, finely chopped
2 green peppers, de-seeded and diced
1 – 2 green chillies, finely sliced
4 t (20 ml) curry powder
4 carrots, grated
410 g tin baked beans in Tomato Sauce
½ cup (125 ml) Ina Paarman’s Peri-Peri Marinade
Ina Paarman’s Garlic Pepper Seasoning

Method

Heat a large pan over medium-high heat. Add the oil and sauté the onion (flavoured with Vegetable Spice), green peppers and chillies until the onions are translucent.

Add half the curry powder and continue to sauté until onions are golden brown in colour.

Add the grated carrot and keep stirring and turning the ingredients until the carrots are soft, then add the rest of the curry powder.

Turn the heat down to very low, cover and cook slowly for 15 minutes, stirring regularly.

Add the baked beans and Peri-Peri Marinade. Taste and season with Ina Paarman’s Garlic Pepper Seasoning.

Mix thoroughly and simmer gently for a final 15 minutes.

Use on Chakalaka Braaibroodjies or serve hot as part of any good traditional South African meal eg: Pap and Wors.