Name: Chakalaka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: serving
Cuisine: Ingredients
Ingredients: 125 g butter; 2 red onion finely chopped; 4 tomatoes peeled and chopped; 1 red pepper deseeded and chopped; 1 green pepper deseeded and chopped; 3 carrots peeled and grated; 250 ml raw sweet corn kernels; 2 tsp red chillies fine chopped; 1 tsp paprika smoked; 1 tsp cayenne pepper; 1 tsp quality masala; ½ tsp garlic cloves, chopped; ½ tsp ground coriander spice; sea salt and freshly ground black pepper to taste; 1 baked beans in tomato sauce

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Ingredients (15)

125 g	butter
2	red onion — finely chopped
4	tomatoes — peeled and chopped
1	red pepper — deseeded and chopped
1	green pepper — deseeded and chopped
3	carrots — peeled and grated
250 ml	raw sweet corn kernels
2 tsp	red chillies — fine chopped
1 tsp	paprika — smoked
1 tsp	cayenne pepper
1 tsp	quality masala
½ tsp	garlic — cloves, chopped
½ tsp	ground coriander spice
	sea salt and freshly ground black pepper — to taste
1	baked beans in tomato sauce

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Method:

Heat a large frying pan and add the butter.

Once the butter has melted, add the onions and sauté them until they become

translucent.

Add all the other ingredients except the baked beans and cook over a low heat for about 15 mins.

Then add the baked beans.

Stir occasionally and cook for a further 15 mins until thick but still moist.

That’s it! Simple as that.

Note: To peel a tomato, make an ‘X’ incision on one side, put it in boiling water for a few minutes, and then in ice cold water. The skin should fall away with a gentle tug.

Makes about 3 cups.

Recipe extract from My Food, My Journey by Lesego Semenya.