Chakalaka with roasted sweet pepper
Serve this local-is-lekker taste sensation as a side dish or use it as a sauce.
Serves 6 as a side dish • Preparation time: 20 minutes • Cooking time: 25 minutes
• 15ml olive oil • 4 large carrots, grated (or diced) • 1 white onion, chopped • 2cm fresh ginger, peeled and grated • 3 cloves garlic, chopped • 10ml strong curry powder • 1 chilli, seeded and chopped • 15ml tomato purée • 1 tin whole tomatoes • 1 tin small white beans, drained • 3 sprigs thyme • 1 green and 1 red pepper, roasted and skinned • a handful of fresh coriander, chopped
1 Heat the oil and sauté the carrots and onion until glossy. Stir in the ginger, garlic, curry and chilli and fry for a few minutes until fragrant. Stir in the tomato purée and fry for 2 minutes.
2 Stir in the tomatoes, beans and thyme; fill the tomato tin with boiling water and add. Break up the whole tomatoes roughly with a spatula and simmer uncovered for about 20 minutes until nice and thick.
3 Seed the roasted peppers and cut into strips. Stir them into the sauce, along with the fresh coriander, and season to taste with salt and pepper. Garnish with fresh herbs before serving.
Mealie pap pizzas
Mix a sprinkling of your favourite chopped herbs with about 250ml hot mealie pap (cooked according to the instructions on the packet) and spread it in an even layer on a baking tray; leave to cool. Sprinkle a layer of grated mozzarella on top and bake at 200°C until the cheese starts to bubble. Cut the pizza into slices, top each slice with a generous dollop of chakalaka and garnish with fresh basil. Variation Chakalaka is also delicious as a sauce for smooth pap (slap pap) served with meat cooked over the coals, or as a filling with leftover meat in a jaffle. >>