Recipe of the Quarter

Chakalaka is a dish that originates from South Africa and is a staple throughout the country during celebrations, gatherings and a "must have" at braais (South African barbecues). Legend has it that the dish was developed by men working in the goldmines. They would combine vegetables with canned beans to form a relish to pair with pap, similar to polenta, thus creating a nutritious and filling lunch.
 

Chakalaka Ingredients

•  1/4 cup of cooking oil
• 1 medium diced onion
• 1-2 teaspoons of curry powder
• 2 teaspoons minced garlic
• ½ teaspoon of thyme
• ½ teaspoon of smoked paprika
• 1 teaspoon of cayenne pepper
• ½ teaspoon of minced ginger
• 1-2 tomatoes
• 3-4 cups of sliced cabbage
• 1 -2 diced chili peppers seeds removed for less heat
• 1 large carrot grated on the large side or thinly sliced
• 1 medium diced green pepper
• 1 medium diced red pepper
• 1 14-ounce can of baked beans
• Optional: 1 teaspoons of bouillon powder

Directions:

1. In a large saucepan or Dutch oven, heat oil over medium heat.
2. Add onion and soften; stir in all the spices, garlic, ginger, smoked paprika, curry, cayenne pepper, thyme. Continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots and cabbage.
3. Simmer for about 5 minutes, stirring occasionally.
4. Add the baked beans, bouillon powder and stir. Continue cooking for about 2-3 minutes.
5. Adjust for seasonings.

Pap Ingredients

•  2 cups water
• 2 cups maize (corn) meal
• Salt, to taste
• Knob of butter, to serve 

Directions:

1. Boil the water in a saucepan, then add the maize meal and some salt.
2. Stir until combined, cover, and cook over low heat for 45 minutes, stirring every now and then.
3. Stir in the knob of butter when the pap is soft, Add warm chakalaka on top and serve.