Name: Rustic chakalaka
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Ingredients: 1 tbsp Westfalia Garlic Flavoured Avocado Oil; 2 large onions chopped; 1 tsp coriander seeds crushed; 3 tbsp fresh ginger coarsely grated; 1 small red chilli whole or more to taste; 1/2 tsp mild curry powder; 1/2 tsp ground turmeric; 1 large red pepper seeded and cubed; 3 carrots coarsely grated; 2 tbsp red wine vinegar; 2 tins chopped tomatoes 410 g each; 2 tbsp fresh thyme chopped; 2 tbsp fresh Italian parsley chopped; 2 tbsp fresh oregano chopped; salt and black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (15)

1 tbsp	Westfalia Garlic Flavoured Avocado Oil
2	large onions — chopped
1 tsp	coriander seeds — crushed
3 tbsp	fresh ginger — coarsely grated
1	small red chilli — whole or more to taste
1/2 tsp	mild curry powder
1/2 tsp	ground turmeric
1	large red pepper — seeded and cubed
3	carrots — coarsely grated
2 tbsp	red wine vinegar
2 tins	chopped tomatoes — 410 g each
2 tbsp	fresh thyme — chopped
2 tbsp	fresh Italian parsley — chopped
2 tbsp	fresh oregano — chopped
	salt and black pepper — to taste

Tap for ingredients

Method:

Heat avocado oil in a large saucepan and sauté onions with coriander seeds and ginger for a few minutes, until onions are soft. Add chilli and spices and sauté until aromatic.

Stir in the pepper and carrots and sauté for a few minutes. Add vinegar, tomatoes and herbs and bring to a boil over a medium heat.

Reduce the heat and simmer with a lid for 20 minutes.

Remove the lid and simmer for another 20 minutes or until thickened slightly.

Season to taste and serve to your preference or in any of the ways mentioned in the tips below.

Tips

Enjoy chakalaka on a boerewors roll, hamburger, with large grilled mushrooms or braaibroodjies.

Prepare a big batch of this sauce and freeze or store in sterilised jars in the fridge. Use this sauce as a flavourful base to add to mince, cook chicken or meat balls in, for a pasta sauce or to enjoy with eggs.

If preferred, blend the chakalaka for a smooth sauce.

Quick shakshuka: Heat the chakalaka in a large frying pan. Make small openings in the sauce and add a drizzle of avocado oil to each opening. Crack an egg into each opening, cover with a lid and poach eggs to your preference. Serve with fresh avocado or guacamole for a delicious summer brunch.