Chakalaka Recipe

Chakalaka

A mix of vegetables that include peppers, carrots, onions and tomatoes, this sauce is excellent for anyone that enjoys extra spicy dishes. Usually, it is served at braais as an accompaniment to side dishes such as pap. It resembles the polenta, only that it is smoother and goes perfectly with boerewors. Here is a recipe you can follow:

Ingredients

• Oil to cover the base of your potjie
• 2 Onions, chopped
• 1kg Lamb (on the bone)
• 2 tsps Ginger and Garlic paste
• Chunks of Potatoes, Carrots, Baby marrows and Green Beans
• Black Pepper to taste
• Salt to taste
• A few Bay Leaves
• 1 400gr can of Diced Tomatoes

Method

Put a pot on fire to heat oil in.

Add your onions and let them fry until they become translucent and soft.

To dish, add your lamb and ginger together with the garlic paste until they brown on all ends. You can add some tots of wine or some water in case the pot becomes too warm or if the meat starts to burn.

Throw in some salt and some black pepper.

Once the meat browns, add your diced tomatoes and a bit of bay leaves.

Place a lid on it and let it simmer gently for 1 hour or so.

Thrown in the potatoes and carrots for 30 to 40 minutes then add baby marrows and your green beans.

Taste it and adjust the salt as well as black pepper if needed.

Make sure not to stir the pot, but be careful to gently shake and make sure that you have enough liquid in the bottom and that it’s not burning. If unsure, add a bit more wine or water.

Use a different lid then let the food simmer for about 20-30 minutes

Get the pot off the fire and then serve it hot with rice.