CHAKALAKA RECIPE RECIPES

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CHAKALAKA RECIPE | SIBA MTONGANA | COOKING CHANNEL



Chakalaka Recipe | Siba Mtongana | Cooking Channel image

Provided by Siba Mtongana

Categories     side-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 15

3 tablespoons oil
1 onion, finely chopped
2 green bird's-eye chiles (Thai chiles), seeded and chopped
2 cloves garlic, crushed
50 grams (2 ounces) ginger, finely grated
2 tablespoons mild curry powder
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
5 large carrots, scrubbed, topped, tailed and grated
400 grams (14 ounces) canned chopped tomatoes
2 tablespoons tomato paste
400 grams (14 ounces) canned baked beans
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
  • Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.

CHAKALAKA AUTHENTIC RECIPE | TASTEATLAS



Chakalaka Authentic Recipe | TasteAtlas image

This recipe is from the South African website SApromo.com, and shows how to make a simple, classic chakalaka with one small perk: grilling the tomatoes and peppers shortly before sautéing them with the rest of the ingredients, to boost their flavor.

Provided by TasteAtlas

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 13

6 large tomatoes
2 large onions
2 green peppers
250 g grated carrots
3 tbsp oil
1-2 chilies
1 tbsp minced garlic
1 tbsp grated ginger
2 tbsp leaf masala or curry powder
1 tin (410 g) baked beans
salt to taste
pepper to taste
100 g chopped fresh coriander

Steps:

  • To begin, prepare the vegetables. Cut the tomatoes, onions, and peppers into slices and grate the carrots.
  • Next, heat the oil in a large saucepan over medium heat and add the onions, chilies, garlic, ginger, and leaf masala or curry powder.
  • Sauté for 4 to 5 minutes until the onions are wilted, stirring frequently.
  • Arrange the tomatoes and green peppers in a baking pan. Drizzle with some oil and grill for 5 minutes. Then, stir them into the onion-spice mixture.
  • Simmer the vegetables for 5 minutes over low heat.
  • Add baked beans and grated carrots. Season with salt and pepper and stir.
  • Just before serving add chopped coriander. Serve hot or cold.

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