Chakalaka (Soweto sauce)

• light olive oil↗3 tbsp tbsp

  or vegetable oil

• red or white onion1

  finely chopped

• garlic cloves↗6

  minced

• green chilies↗1-2

  seedless, sliced

• ginger↗thumb-sized piece

  finely grated

• mild, medium or hot curry powder2 tbsp tbsp
• pepper↗3

  (mix of red, green and yellow), finely chopped

• large carrots5-6

  grated

• tomato paste2 tbsp tbsp
• large tomatoes↗5-6

  or 400 g canned chopped tomatoes

• peri‑peri seasoning↗2 tsp tsp
• thyme sprigs↗2

  leaves only, or 2 tsp dried thyme

• spiced apple chutney

  BBQ sauce, jerk sauce or peri‑peri sauce to taste (optional)

• canned baked beans400g g
• chopped cilantro
• рис↗

  або мілі хліб (південноафриканський кукурудзяний хліб)

• змішаний зелений салат
• грильоване м'ясо

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium heat. Add the onion and cook until soft and beginning to caramelize.

2. 2

   Add the garlic, chilies and half the ginger, stir. Cook 1‑2 minutes, then add the curry powder and stir to make a paste. If the mixture starts to stick, add a little water to prevent burning.

3. 3

   Add the pepper and cook another 2 minutes. Add the carrot and stir to coat with the curry paste. Add the tomato paste, tomatoes, peri‑peri seasoning, thyme and apple chutney or sauce, if using.

4. 4

   Add the baked beans, then half fill the pot with water and add it. Bring to a boil, reduce heat and simmer for at least 10 minutes until the vegetables are soft and the mixture thickens.

5. 5

   Add the remaining ginger and season to taste. Sprinkle with cilantro and serve hot or cold with rice or millet bread, salad and grilled meat.