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:
- In a large saucepan or Dutch oven, heat oil over medium heat.
- 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.
- Simmer for about 5 minutes, stirring occasionally.
- Add the baked beans, bouillon powder and stir. Continue cooking for about 2-3 minutes.
- Adjust for seasonings.
Pap Ingredients
- 2 cups water
- 2 cups maize (corn) meal
- Salt, to taste
- Knob of butter, to serve
Directions:
- Boil the water in a saucepan, then add the maize meal and some salt.
- Stir until combined, cover, and cook over low heat for 45 minutes, stirring every now and then.
- Stir in the knob of butter when the pap is soft, Add warm chakalaka on top and serve.
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