Chakalaka

[Guest guest]

People disagree as to whether this popular dish is a sauce,

 

a side dish, or a salad. It is often served on top of pap (a corn-

 

based porridge similar to polenta or grits), and therefore used

 

as a sauce. It is also served along with samp (another corn dish)

 

and stews, serving more as a side dish than a sauce. And since

 

it can be served cold as well as hot, it also has credentials as

 

a salad. The few things they can agree on is that it is spicy,

 

vegetarian, and good with just about everything.

 

 

 

Chakalaka

 

 

 

1/2 cup (125 ml) vegetable or canola oil

 

1 onion, finely chopped

 

2-4 cloves garlic, finely chopped

 

2-4 small hot chilies, finely chopped

 

3 Tbs (45 ml) curry powder

 

2-3 tomatoes, chopped

 

1 carrot, grated

 

1 green bell pepper (capsicum) cored, seeded, and chopped

 

1 red bell pepper (capsicum) cored, seeded, and chopped

 

1 15-oz (425 g) can vegetarian baked beans

 

2 Tbs (30 ml) chopped cilantro (coriander leaves)

 

 

 

Heat the oil on a pot over moderate heat and saute the onion,

 

garlic, and chilies until tender but not brown, about 5 minutes.

 

Stir in the curry powder and cook for 1 minute. Add the tomatoes

 

and cook for 10 minutes. Add the carrot and bell peppers and

 

cook for 10 minutes. Add the baked beans and cook for 5 minutes.

 

Stir in the cilantro just before serving. Serve hot or cold. Serves

 

4 to 6.

 

 

 

(From World Wide Recipes)