Spicy Vegetable Stew with a South African Twist

Ingredients

• 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
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 carrots, grated 2 carrots, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 can (400g) baked beans in tomato sauce 1 can (400g) baked beans in tomato sauce
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 tablespoons (30ml) chutney 2 tablespoons (30ml) chutney
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1 teaspoon (5ml) chili powder 1 teaspoon (5ml) chili powder
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 210 kcal / 879 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 7g
• Fiber: 8g
• Salt: 1g

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 the onion becomes translucent.
3. 3.
   Add the diced bell peppers and grated carrots to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Stir in the diced tomatoes, baked beans in tomato sauce, tomato paste, chutney, brown sugar, ground cumin, paprika, and chili powder. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, allowing the flavors to meld together.
6. 6.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can roast the bell peppers before dicing them.
• Chutney — Use a spicy or tangy chutney to add an extra kick to the dish.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add fresh chili peppers.
• Customize the vegetables according to your preference. You can add mushrooms, corn, or green beans for additional variety.
• Serve Chakalaka with freshly baked bread or steamed rice to soak up the flavorful sauce.
• Leftover Chakalaka can be used as a filling for wraps or as a topping for grilled meats.

Serving advice

Garnish the Chakalaka with fresh cilantro or parsley for a burst of freshness. Serve it as a main course with a side of rice or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

Serve the Chakalaka in a vibrant bowl to showcase the colorful vegetables. Drizzle a swirl of chutney on top for an appealing presentation.