Iconic recipe for traditional South African Chakalaka – get your boerie and pap at the ready!

2 cups finely chopped onion
4 tbs vegetable oil
1 red chilli, deseeded and finely chopped
2 fat cloves garlic, minced
1 tbs Robertsons Steak and Chops Spice (increase salt content if you leave this out)
3 tbs Rajah medium-heat curry powder
1 x 70g tin of tomato paste
1 cup diced green pepper
2 cups grated carrot
2 tbs dark brown sugar
1 tbs red wine vinegar
4 large ripe red tomatoes, peeled and diced
½ tsp salt
1 tin baked beans in tomato sauce
fresh coriander (optional)

How to
Fry the onion in oil until nice and caramelised.

Add the chilli, garlic, Robertsons Steak & Chops Spice, curry powder and tomato paste and fry for a further minute.

Add the carrots and green pepper and fry for another minute. Stir while you fry so that any bits clinging to the bottom of the pan are lifted.

Next add the sugar, vinegar, tomatoes and salt.

Cover and cook on low heat for 15-20 minutes. Add the beans.

Remove from the heat and allow to cool to room temperature before serving topped with coriander.

This chakalaka will keep brilliantly in the fridge for a few days, in fact like most spiced dishes, the flavour improves as it matures.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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