Chakalaka bites with yoghurt raita

To make the raita, place the yoghurt and the remaining prepared ingredients into a bowl. Mix well. Season to taste and set aside.

Place the Rhodes Quality Chakalaka Mild & Spicy into a colander and leave to stand for 30 minutes, stirring occasionally, to drain the sauce.

Place the drained chakalaka, egg, self-raising flour and coriander into a bowl.

Mix to a stiff batter using a fork.

Heat oil in a medium saucepan.

Drop even spoonfuls of batter into the oil and cook for 3–4 minutes, turning over, until the bites are golden brown and crispy.

Drain on kitchen paper to remove excess oil.

Serve hot with the yoghurt raita.

Tip: Use the drained chakalaka sauce to flavour mayonnaise and butter, or toss with hot pasta for a quick and spicy snack.