This dish shows the strong influences from the Zulu, Dutch, English and Indian peoples that combine in this regional cuisine. Born in South African townships, chakalaka is a spiced-up version of English baked beans.
Yields: 4 quarts
- 3 yellow onions, medium dice
- 3 green bell peppers, medium dice
- 4 tomatoes, medium dice
- 2 garlic cloves, minced
- 3 carrots, peeled and shredded on box grater
- ¼ cup vegetable oil
- 2 cups tomato sauce
- ½ cup brown sugar
- ½ cup apple cider vinegar
- 1 cup curry powder
- 4 fresh curry leaves
- salt, to taste
- black pepper, to taste
- 1 quart water
- 4 cans English baked beans, standard cans are 13.7 oz.
1. In a medium pot, turn on heat and add ¼ cup of oil when pan is hot. When oil is hot, add diced yellow onion and sauté until translucent.
2. Add bell peppers and garlic. Continue to cook and season with salt and pepper.
3. Add tomatoes and carrots.
4. Add curry powder, curry leaves and a touch of oil.
5. Add brown sugar and vinegar.
6. Add 1 quart of water and reduce heat as needed to allow vegetables to soften and caramelize.
7. Add tomato sauce. Mixture should be very wet at this point.
8. Add baked beans. Taste and remove from heat. Adjust seasoning with salt and pepper as needed.
9. Serve in a bowl.