Bottled CHAKALAKA
MAKES ABOUT 8 X 250ML (8C) CHAKALAKA / PREPARATION: 20 MIN / COOKING: 45 MIN TO 1 HOUR
45ml (3T) oil 2 onions, finely chopped
2 garlic cloves, grated
5cm fresh ginger, grated
1-2 chillies, finely chopped (optional) 2 carrots, scraped and grated ¼ cabbage, shredded
1 green pepper, deseeded and diced ½ each yellow and red pepper, deseeded and diced 15ml (1T) curry powder
5ml (1t) paprika 2,5ml (½t) each ground cumin and coriander
2 sachets (50g each) tomato paste 250ml (1c) chicken or vegetable stock 1 can (410g) whole tomatoes
15ml (1T) brown sugar
30ml (2T) brown vinegar or red wine vinegar
1 can (410g) baked beans in tomato sauce salt and freshly ground pepper
TO FINISH
a little oil
Sterilise 4 x 500ml sealable jars.
1 Heat the oil in a saucepan or deepfrying pan. Fry the onions over moderate heat until soft and golden brown. 2 Add the garlic, ginger and chilli and stir-fry until fragrant.
3 Add the carrots and cabbage and stir-fry over moderate heat until the cabbage is soft.
4 Stir in the peppers, curry powder, paprika, cumin and coriander and stir-fry over low heat for 5 minutes. Add the tomato paste and fry for another 5 minutes. 5 Add the stock and canned tomatoes and bring to a boil. Reduce the heat and simmer over medium heat for 10-15 minutes, or until the liquid has reduced by half. 6 If the tomatoes are still whole, crush them with a fork. Stir in the sugar and vinegar, add the baked beans and simmer over low heat for a few more minutes. 7 Season the chakalaka with salt and pepper and remove from the heat.
8 To finish Pour the hot chakalaka into the sterilised jars and pour a little oil on the surface. 9 Seal the jars and allow the chakalaka to cool. Store in a cool, dark place or in the fridge for up to a month.