Egte Chakalaka
We enjoyed a cooking course on our evening at eKasie Backpackers in Khayelitsha and learned how to make Chakalaka the way it should be. Here’s the recipe for you. (P.S. There are no photos of the finished product because we ate it all before I remembered to take one.)
Ingredients
- Cooking oil
- 1 onion
- 1/2 each of a red, green and yellow pepper
- 8 to 10 carrots
- 1 chilli beef stock cube
- Sprinkles of Robertson’s chicken spice, steak and chop spice, and bbq spice
- Sprinkle of Rajah mild curry powder
- 1 1/2 tins baked beans
- 1 tin peas
- Dollop of All Gold tomato sauce
- Dollop of Mrs Balls original chutney
Preparation:
- Grate the carrots, and chop the peppers and onion.
- Fry the onion and peppers in oil in a big pan, then sprinkle the stock cube and spices over while stirring.
- Add the grated carrots, baked beans and peas, then add tomato sauce and chutney to taste.
- Keep stirring on low heat until nicely cooked and smelling delish.
- Serve with stywe pap, chicken drumsticks and spinach and potato mash for an awesome spread.
