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Recipe
Chakalaka and Pap
Preparation Time
Cooking Time
Ingredients
| Ingredient | Qty |
| Vegetable Oil | 3 tbsp |
| Onions (chopped) | 2 |
| Garlic (crushed) | 2 cloves |
| Ginger (grated) | 50 g |
| Fresh Chillies (finely chopped) | 2 |
| Fresh Tomatoes (chopped) | 3 |
| Green Pepper (chopped) | 1 |
| Red Pepper (chopped) | 1 |
| Carrots (sliced) | 5 |
| Cabbage (shredded) | 150 g |
| Thyme | ½ tsp |
| Baked Beans (1 tin) | 400 g |
| Vegetable Stock | 500 ml |
| Cayenne Pepper | ¼ tsp |
| Paprika | 1 tsp |
| Curry Powder | 2 tsp |
| Water | 500 ml |
| Polenta | 250 ml |
Method
Chakalaka
- Heat a little oil in a pan and then add the onion, garlic, ginger and chilli
- Add all the spices
- Add the tomatoes, peppers, carrot, cabbage and thyme and simmer for about 5 minutes
- Add the baked beans and the vegetable stock, and then cook until vegetables are cooked
Pap
- In a separate pan bring the water to the boil, remove from the heat then stir the polenta and cover for a few minutes
- Remove the lid add and a bit more water to thin, then cook on a low heat for 20-30 minutes stirring occasionally
- Serve with the Chakalaka
- Rice can be used as an alternative to Polenta