Gandinga with Chakalaka: A South African Twist on a Puerto Rican Classic

Ingredients

In this South African adaptation of Gandinga, we incorporate the traditional South African relish called Chakalaka. This relish adds a spicy and tangy element to the dish, complementing the flavors of the Puerto Rican Gandinga. Additionally, we use South African spices like cumin and coriander to enhance the taste profile and adapt it to the target cuisine. We alse have the original recipe for Gandinga, so you can check it out.

• 500g (1.1 lb) pork, diced 500g (1.1 lb) pork, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• For the Chakalaka: For the Chakalaka:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced pork and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, ground coriander, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned pork to the pot and mix it with the onion and spice mixture.
5. 5.
   Pour in the diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Stir everything together.
6. 6.
   Reduce the heat to low, cover the pot, and let the Gandinga simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   While the Gandinga is simmering, prepare the Chakalaka. In a separate pan, heat the vegetable oil over medium heat.
8. 8.
   Add the chopped onion, diced bell peppers, and grated carrot to the pan. Sauté until the vegetables are slightly softened.
9. 9.
   Stir in the diced tomatoes, tomato paste, curry powder, and chili flakes. Season with salt and pepper.
10. 10.
    Reduce the heat to low and let the Chakalaka simmer for about 15-20 minutes, allowing the flavors to develop.
11. 11.
    Serve the Gandinga with the Chakalaka relish on the side. Enjoy with steamed rice or pap.

Treat your ingredients with care...

• Pork — Choose a lean cut of pork, such as pork loin or tenderloin, for a healthier option. Trim any excess fat before dicing.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry pan over medium heat until fragrant, then grind.
• Coriander — Use freshly ground coriander seeds for the best flavor. You can grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• For an extra burst of flavor, marinate the pork in the spice mixture overnight before cooking.
• Adjust the spiciness of the Chakalaka relish by adding more or less chili flakes according to your preference.
• Serve the Gandinga and Chakalaka with a side of freshly baked bread or pap to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to add additional vegetables to the Chakalaka, such as cabbage or beans, to make it even more nutritious and flavorful.

Serving advice

Serve the Gandinga with Chakalaka in individual bowls, garnished with fresh cilantro or parsley for a pop of color. Accompany the dish with steamed rice or pap on the side to complete the meal.

Presentation advice

To create an appealing presentation, place a generous portion of Gandinga in the center of the plate and spoon the Chakalaka relish around it. Garnish with a sprinkle of chopped fresh herbs and serve with a side of fluffy steamed rice or pap.