In the spirit of Heritage Month – and Heritage Day around the corner – our head chef shares her version of chakalaka (a classic South African relish) with you. Besides the traditional “pap and wors”, she suggests you try it with steak or seafood for a modern twist.
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 5 tomatoes
- ½ white onion, diced
- ½ red onion, diced
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 red chilli
- ¼ teaspoon cumin seeds, toasted and ground
- ½ teaspoon curry powder
- ¼ teaspoon turmeric
- ¼ teaspoon paprika powder
- 2 tablespoons tomato paste
- ½ cup brown sugar
- ¼ cup red wine vinegar
- Peel the skins from your peppers using a peeler and chop into cubes.
- Blanch your tomatoes and remove the skins. Cut into quarters and remove the seeds. Chop each quarter into cubes.
- Heat some oil in a pot. Add your onion, garlic, ginger and peppers. Saute until tender. Add your tomato cubes and tomato paste.
- Next add the chilli, cumin, curry powder, turmeric, paprika, sugar and vinegar.
- Cook until everything is well combined, but not mushed together.
- Season with salt and pepper and leave to cool down.
Make sure your pepper, onion and tomato cubes are the same size to ensure even cooking and prevent overcooking.