Maritime Chakalaka

Ingredients

In this Maritime adaptation of Chakalaka, we incorporate local seafood, such as lobster or scallops, to add a distinct flavor of the Maritimes. The traditional South African spices are still used, but we also incorporate regional spices to enhance the dish's taste. The addition of seafood gives the stew a unique twist and highlights the abundance of fresh seafood available in the Maritimes. We alse have the original recipe for Chakalaka, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 carrots, diced 2 carrots, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 can (400g) baked beans 1 can (400g) baked beans
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 tablespoon (15ml) tomato paste 1 tablespoon (15ml) tomato paste
• 1 teaspoon (5ml) Worcestershire sauce 1 teaspoon (5ml) Worcestershire sauce
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1 teaspoon (5ml) cumin 1 teaspoon (5ml) cumin
• 1 teaspoon (5ml) chili powder 1 teaspoon (5ml) chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) seafood stock 1 cup (240ml) seafood stock
• 1 lb (450g) lobster or scallops, cooked and chopped (optional) 1 lb (450g) lobster or scallops, cooked and chopped (optional)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant and translucent.
3. 3.
   Add the diced bell peppers, carrots, and tomatoes to the pot and cook for 5 minutes, until slightly softened.
4. 4.
   Stir in the baked beans, crushed tomatoes, tomato paste, Worcestershire sauce, paprika, cumin, chili powder, salt, and pepper. Mix well to combine.
5. 5.
   Pour in the seafood stock and bring the mixture to a simmer. Cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6. 6.
   If using seafood, add the cooked and chopped lobster or scallops to the pot and cook for an additional 5 minutes, until heated through.
7. 7.
   Serve the Maritime Chakalaka hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lobster or scallops — If using seafood, ensure it is cooked and chopped before adding it to the stew. This will prevent overcooking and maintain its tender texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Maritime Chakalaka with crusty bread or rice to soak up the flavorful sauce.
• Customize the vegetables according to your preference or seasonal availability.

Serving advice

Serve the Maritime Chakalaka as a main course, accompanied by a side of crusty bread or steamed rice. It can also be enjoyed as a side dish alongside grilled seafood or meat.

Presentation advice

Garnish the Maritime Chakalaka with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the vegetables to shine through.