|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|
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.
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.
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