Chakalaka

Chakalaka is a great South African twist on a veg chilli and is often known as a Sowetto Chilli. It can be as mild or as spicy as you prefer by adding some piri-piri sauce. As with most dishes it tastes even better the next day given time for the flavours to settle.


Ingredients
serves 4
400g white cabbage, sliced
2 red chillies diced,  (seeds removed for a milder heat)
1 large carrot,  grated
1 green pepper, finely chopped
1 red pepper, finely chopped
4-6 tomatoes, chopped
400g baked beans  [home-made recipe]
1 onion, finely chopped
5 garlic cloves, crushed
1cm fresh root ginger, finely chopped
50ml vegetable oil
1½ tbsp curry powder
½ tsp dried thyme
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp bouillon powder
piri-piri sauce (optional)

Method

In a large saucepan heat the oil to a medium temperature before adding the chopped onion. Fry for 2 minutes before adding the curry powder, smoked paprika, cayenne pepper, dried thyme and the garlic and ginger.

Stir in well and continue to fry for another 2 -3 minutes to soften the onion.

Next add in the chopped tomatoes,  chopped peppers, grated carrots and sliced cabbage.

Turn the heat up and cook for about 5 minutes. Add a little water if it appears too dry.  When it reaches a simmer add the baked beans and bouillon powder. Taste and adjust the seasoning.  Spice it up with some piri-piri sauce if you prefer it hotter.

Bring the heat down to a medium-low, place a lid on the pan, and simmer for about 20 - 30 minutes, stirring every now and then,  until the cabbage is well cooked.