Receta Chakalaka

by Nisha

Yeah, does it not sound cool - Cha(sha)-ka-la-ka!? The minute I saw this. I decided that I would post this recipe this week. If barbecue is for the English speaking nations, it is Braai for the South Africans. The word Braai is derived from the word "Braaiveleis", - meaning grilled meat in the Afrikaans. A simple get together of friends and families over the Grills. The best way to have fun-time with our closed ones.  Click here to know more about this practice. For this week's BM, we will be touring around South Africa, especially their Summer meals. This veg dish is a condiment that is served during Braai. The South African cuisine is a mix of many European cuisine because of colonization. It also has the influence of the Indian cuisine as many Indians were brought to Africa as Slaves. The cuisine is heavily dependent on meat and has few veg options.  Traditionally Chakalaka is served as a condiment or relish with Braai or as complete meal in itself when served with pap (a maize porridge). But, this is also a perfect one pot meal that goes well with Indian rice and rotis. I served this dish with "Greelys" - a simple South African rice dish. I adapted this recipe from here. Chakalaka A medley of carrots and cabbage simmered in a spicy sauce. Prep Time: | Cook Time: | Total Time: | Serves: 3-4 Ingredients 1 Cup diced Onions Small piece of Ginger 2 Cloves Garlic 2 Large green Chillies, slit lengthwise (preferable Birds eye chillies) 1 Cup Grated Carrot 2 Cups Finely sliced Cabbage 2 Cups finely diced Tomatoes 1 Cup baked Beans (2) 2 tsp heaped Curry powder 1 tsp Smoked Paprika 1/2 tsp Red Chilli powder Salt to taste Oil for cooking Instructions Heat a pan and add oil. Add the diced onions and sauté until it becomes translucent.  Then add the minced Garlic and ginger, Green chillies, red chilli powder, Smoked paprika and curry powder Mix them well.  Keep stirring for a minute and then add the Cabbage, Carrots, tomatoes and the Capsicums. Mix them well.  Cook them covered for about 5 minutes and keep stirring in between.  Once they become tender, add the beans. Stir them well. Check for seasonings and adjust. If not using the canned beans, add some water and slightly dilute it.   Notes I have slightly modified few ingredients from the original recipe. I substituted Cayene pepper with Red Chilli powder. Also the Curry powder mentioned in my recipe is the Hot Madras curry powder.  Since, the curry powder found in the supermarket differs from place to place, I took the liberty of adding whatever I had.  The actual recipe called for Baked beans. Since we are not a fan of canned baked beans, I preferred to add Chickpeas instead. If you are not using baked beans, add little water to the mixture. It is not as thick as subzi or very thin. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 73 here.