Who else loves to try out delicacies from other countries? You may not get the opportunity to travel places at the moment, but that shouldn’t stop you from having a culinary experience of places beyond your border.
Hence our choice of featured meal – Chakala! It is a simple vegan recipe which looks and tastes equally delicious! It’s spicy, tangy and full of flavours for a great eating moment.
Servings Prep Time Cook Time
4 servings 10 minutes 25 minutes
- 1 tbsp olive oil extra virgin
- 1 onion medium-sized approx. 100g, chopped
- 2 red and yellow bell peppers chopped
- 2 red ripe tomatoes medium-sized approx. 100g and roughly chopped
- 180g shredded carrot
- 1 tbsp curry powder
- 1 tsp cayenne pepper
- 1 tsp sweet paprika
- 1 garlic clove crushed or finely chopped
- 1 scotch bonnet pepper de-seeded
- 1 vegetable stock cube
- 1 can baked beans 415g
- salt to taste
- black pepper to taste
- On a medium heat setting, heat the oil in a large saucepan. Add the onions, bell peppers, and scotch bonnet pepper and fry for 2 minutes.
- Add the spices – cayenne pepper, paprika and curry powder. Stir fry for about 1 – 2 minutes to allow the flavours to develop. Then
- Add the shredded carrots and sauté for about 4 – 5 minutes, stirring occasionally.
- Stir in the tomatoes, add the stock cube, and season to taste. Simmer open for 15 – 20 minutes on medium heat while stirring occasionally. This will allow the sauce to reduce.
(Chakalaka should not be runny or watery) and the occasional stirring prevents burning or sticking to the pan.
- Serve either hot or cold.