Famous Recipes - South African Chakalaka

People disagree as to whether this popular dish is a sauce, a side dish, or a salad. It is often served on top of pap (a corn- based porridge similar to polenta or grits), and therefore used as a sauce. It is also served along with samp (another corn dish) and stews, serving more as a side dish than a sauce. And since it can be served cold as well as hot, it also has credentials as a salad. The few things they can agree on is that it is spicy, vegetarian, and good with just about everything.

South African Chakalaka

1/2 cup (125 ml) vegetable or canola oil 1 onion, finely chopped 2-4 cloves garlic, finely chopped 2-4 small hot chilies, finely chopped 3 Tbs (45 ml) curry powder 2-3 tomatoes, chopped 1 carrot, grated 1 green bell pepper (capsicum) cored, seeded, and chopped 1 red bell pepper (capsicum) cored, seeded, and chopped 1 15-oz (425 g) can baked beans 2 Tbs (30 ml) chopped cilantro (coriander leaves)

Heat the oil on a pot over moderate heat and saute the onion, garlic, and chilies until tender but not brown, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and cook for 10 minutes. Add the carrot and bell peppers and cook for 10 minutes. Add the baked beans and cook for 5 minutes. Stir in the cilantro just before serving. Serve hot or cold. Serves 4 to 6.

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