Chakalaka

Before You Start

Fry the curry powder in the oil. Everything else here is easy; this is the step that carries the dish.

Grate the carrot. Diced, it stays hard and the texture is wrong.

It is as good cold as hot, and better the next day either way.

Cooking Chakalaka

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1. Heat the oil in a wide pan and cook the onions over medium-high heat for 5 minutes until softening and just colouring.

   Mark done Start 5 min timer

2. Add the peppers and cook 3 minutes.

   Mark done

3. Add the garlic, ginger, chillies, curry powder and paprika and fry, stirring, for 90 seconds. It should smell toasted, not raw.

   Mark done Start 90 sec timer

4. Add the grated carrot and cook 3 minutes, stirring.

   Mark done

5. Add the tomatoes and salt and simmer 5 minutes until thickened.

   Mark done

6. Stir in the baked beans and warm through for 2 minutes only — cooked longer they collapse.

   Mark done Start 2 min timer

7. Take off the heat, stir in the vinegar and coriander, and taste for salt and heat.

   Mark done

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Leftovers, Reheating and Keeping

Refrigerate up to 5 days and freeze 3 months. Traditionally eaten cold from the fridge as often as hot.

Ingredient Swaps

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Boerewors from the braai
• Pap or samp
• A cold Castle lager

Chakalaka Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.