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Chakalaka (Soweto chilli)

Chakalaka (Soweto chilli)

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

This low fat, vibrant chilli from Johannesburg is based on canned beans, tomatoes, onions and chillies. You can add whatever vegetables you have to hand

Nutrition: per serving (6)
HighlightNutrientUnit
kcal229
low infat7g
saturates1g
carbs28g
sugars18g
fibre12g
protein7g
salt1.2g
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Ingredients

To serve

  • chopped coriander
  • rice or mealie bread (South African cornbread)
  • mixed green salad
  • grilled meats

Method

  • STEP 1

    Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.

  • STEP 2

    Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.

  • STEP 3

    Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.

  • STEP 4

    Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.

  • STEP 5

    Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 4 out of 5.5 ratings
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