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Spicy Tomato & Bean Stew: Chakalaka

What's The Big Idea?

The origins of this dish I find interesting. Apparently it was originally a favourite in the townships around Johannesburg. It then "migrated" north to Botswana, where it became equally popular as a colourful and flavoursome accompaniement to their cornmeal porridge. It also "crossed over" into mainstream South African cuisine as a sauce or salsa to serve with barbecued meats. It can be served either hot or cold - personally, if I'm serving it as part of a Botswana-style meal, I like it hot, but as a barbecue accompaniement I prefer it cold. But obviously, it's up to you!

Shopping List

Here's the list of what you need:

  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 2 green peppers, deseeded and chopped
  • 2 green chillies, very finely chopped (deseeded if you want to reduce the "heat")
  • 2 cloves of garlic, minced
  • 2 teaspoons curry powder of your choice
  • 2 large tomatoes, finely chopped
  • 2 carrots, grated
  • 1 x 400g tin baked beans in tomato sauce
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh coriander

What To Do

  • Heat the oil in a large saucepan over medium heat. Add the onions, peppers, chillies, garlic and curry powder
  • Fry, stirring frequently, for about 5 minutes
  • Stir in the tomatoes and grated carrots, and bring to a boil. Reduce heat and simmer for about 5 minutes
  • Stir in the baked beans, salt and pepper. Continue cooking until everything is heated through
  • Serve hot or cold, with chopped fresh coriander sprinkled on top

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