Bacon & spinach stuffed...
I don’t know if you know the saying, “life is too short to stuff mus...
Prep 15 mins
Cooking 45 mins
Homemade chakalaka is a staple at any South African Braai, whether it is mild or spicy it is always a hit with the crowd. We all have different ways of preparing and enjoying this proudly South African relish, but the most beloved combination is chakalaka and pap. Chakalaka is so versatile it is not only a relish or condiment, but can also be a vegetable main dish.
We still kept all the flavours, which tantalize the taste buds, without the excess oils or sugars found in a classic chakalaka. Making our chakalaka a healthy option for any braai day.
Let’s start by pouring oil into a large pot. Then, add in onion and garlic and fry until the onion is translucent. Keep a close eye on the pot as the garlic tends to burn rather quickly. Stirring occasionally will prevent the garlic from burning.
Next up, drizzle in honey and liberally season with Natural Herbs and Spices Paprika, Medium curry powder and Vegetable & Savoury Seasoning. Cook the spices off for a minute or so. Chuck in the tomatoes and cook until they are tender. Now, mash the tender tomatoes to create a thick chunky tomato sauce. To the” tomato sauce” add in carrots, cabbage and peppers. Give everything a good stir until the veggies are covered in the “tomato sauce”. Let the veggies cook until they are tender, this can take about 10 to 15 minutes.
Meanwhile, we can start preparing the pap. Pour water into a large pot and bring the water to a boil. Season the water with Natural Herbs and Spices Vegetable & Savoury Seasoning. Then, gradually scatter in the maize meal, making sure to vigorously and continuously stir with a wooden spoon or a large whisk. Once all the maize meal is incorporated into the water, cover the pot and cook over a low heat for 30 minutes, occasionally stirring the pap.
Now, that the veggies are tender add in your beans of choice, (honestly you could use any bean or legume your heart desires), as well as the frozen peas and parsley, cook for another 3 to 5 minutes. This is Just to warm the beans and peas through.
Once the pap is cook, give it some pizazz by string in some fresh parsley, serve the pap with the yummy, healthy and tasty chakalaka. Enjoy!
Recipe by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: www.kitchennewgym.com
Photographer: Elsa Vermeulen- www. Elsavermeulen.co.za