Simple and spicy but oh so delicious

ANDISWA Mbonambi of Inanda this week nominated her mother Gugu Mbonambi’s delicious Chakalaka stywe pap. The 8-year-old said Chakalaka was a simple, spicy dish of onions, tomatoes and beans. INGREDIENTS (serves 4 to 6)

2 tsp of brown onion soup METHOD (Chakalaka)

1 Heat the oil in a large saucepan over medium flame. Add the onions, bell peppers, chillies, garlic, curry powder and brown onion soup. Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about four to five minutes.

2 Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for about five minutes. 3 Stir in the baked beans, salt and pepper and heat through. Serve hot or cold. METHOD (Stywe pap)

1 Bring water and salt to boil, then add mealie meal

2 Cover and boil for five to seven minutes – stir thoroughly using a fork.

3 Replace the lid and let it steam for about 35 minutes.

4 Stir in butter and leave on heat for five minutes. VARIATIONS

The original Chakalaka was probably a simple dish of onions, tomatoes and a little curry powder. Nowadays almost every South African has his or her own particular favourite recipe, and many of these are quite elaborate.

Baked beans are not necessary, but are very common. They also make it a full meal when paired with mealie pap.

Other possible additions include minced fresh ginger (added with the onions), grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped coriander (stirred in at the end).