According to Wikipedia:<\/p>\n
Chakalaka<\/a> is a spicy African vegetable relish traditionally served with bread, pap, samp, stews or curries.<\/p><\/blockquote>\n
Ingredients<\/strong><\/p>\n
The ingredients can be varied according to what is available, but the main component is beans. Bean names seem to vary according to where you are in the world, I have used the names printed on the tins.\u00a0 The measurement “tin” refers to a standard tin of approximately 400g.<\/p>\n
[shashin id=”179″ columns=”max” size=”200″ caption=”y”]<\/p>\n
\n
- Olive oil<\/li>\n
- Medium green pepper<\/li>\n
- Medium red pepper<\/li>\n
- Medium onion<\/li>\n
- Garlic to taste<\/li>\n
- Chilli to taste<\/li>\n
- Tin of speckled sugar beans<\/a><\/li>\n
- Tin of butter beans<\/a><\/li>\n
- Tin of baked beans<\/a> in tomato sauce (for a wet chakalaka)<\/li>\n
- Tin of garden peas, drained (for a dry chakalaka)<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
\n
- Roughly chop the peppers and onions<\/li>\n
- Heat the oil in a wide bottomed pan<\/li>\n
- Add peppers, onions, garlic, chilli to pan – stir occasionally<\/li>\n
- Open tins of beans (except<\/em><\/strong> the baked beans!), drain and rinse<\/li>\n
- +a few minutes: Add rinsed beans to pan – stir more often<\/li>\n
- +a few more minutes: add baked beans or peas – stir, making sure to scrape bottom of pan<\/li>\n
- Keep stirring every few minutes – test for taste and add more chilli\/garlic\/curry powder\/spice to suit<\/li>\n
- Stop heating when it seems right, or at the point when it starts sticking to the bottom of the pan<\/li>\n<\/ol>\n
Serve<\/strong><\/p>\n
Hot or cold and on its own or with just about anything: it is basically a spicy bean salad.<\/p>\n
Favourites are with braaied (barbecued) meat and mashed potato.\u00a0 Also with mince, pasta, rice, toad-in-the-hole…
\n[sthumbs=177|181,200,3,y,center,]<\/p>\nAddendum #1:<\/strong><\/p>\n
Best to use a natural pan, i.e. bare metal – none of that non-stick nonsense. My favourite is a seasoned cast iron casserole dish.<\/p>\n
Point 8 of the method: when it starts sticking, scrape it up, stir it, let it stick again, repeat until it looks right. After a few goes you’ll find the sweet spot.<\/p>\n","protected":false},"excerpt":{"rendered":"
According to Wikipedia: Chakalaka is a spicy African vegetable relish traditionally served with bread, pap, samp, stews or curries. Ingredients The ingredients can be varied according to what is available, but the main component is beans.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,121,45],"tags":[127,126,125,61,124],"_links":{"self":[{"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/posts\/252"}],"collection":[{"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/comments?post=252"}],"version-history":[{"count":36,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/posts\/252\/revisions"}],"predecessor-version":[{"id":4568,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/posts\/252\/revisions\/4568"}],"wp:attachment":[{"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/media?parent=252"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/categories?post=252"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.knottinbotswana.com\/index.php\/wp-json\/wp\/v2\/tags?post=252"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}