Loaded Chakalaka
8-10
servings45
minutesChakalaka. The best combination of sweet, spicy and hearty. A South African plate isn’t complete without this vibrant side.
Even better on a slice of toast with scrambled eggs on Boxing Day.
Ingredients
75ml sunflower oil
½ large onion, diced
1 green peppers, de-seeded and diced
1 tbs curry powder
2 tbs packo curry paste
3 large carrots, peeled and grated
4 large tomatoes, grated
2 small green chillies, finely chopped
1 tin corn kernels
225g baked beans in tomato sauce
½ jar hot vegetable atchar
Salt and pepper to taste
Directions
- Warm the sunflower oil in a pot over a medium heat, then add your onions and green pepper and fry until soft. Now add the curry powder and fry for 1 minute until fragrant.
- Add the grated carrots, tomatoes, chilli and mix well.
- Now let it cook for about 15 minutes on medium heat, stirring the chakalaka about every 5 minutes so that it does not stick to the bottom of your pot.
- Add the baked beans and corn and cook for 10 more minutes.
- Season with salt and pepper to your taste and let cook for 5 minutes.
Once done add to a large bowl and allow to cool. Once cooled add the jar of vegetable atchar and stir well. Serve and enjoy.
Braised Red Cabbage
6-8
servings1
hourA classic side if ever there was one. Cabbage is such an unsung hero. It truly doesn’t need much to taste delicious.
In this recipe we take red cabbage and add classic festive flavours to make the perfect accompaniment to pork or and protein really.
Ingredients
1 kg red cabbage
2 onions, diced
3 green apples
2 tbsp butter
1 tbsp olive oil
1 bay leaf
4 cloves
1 cinnamon stick
Directions
- Thinly slice the red cabbage and add to a bowl. thinpour the red wine vinegar over it.
- In a large saucepan, melt the butter & oil on medium heat. Add the onions and fry them until they begin to brown.
- Now add the sugar and apples and fry until they start to slightly caramelise.
- Add the cabbage to it and fry for 5 minutes. Continue to stir it to make sure it does not burn.
- Add the bay leaf, cloves, salt, cinnamon stick and water. Place a lid on the pot and leave to steam on a low heat for about 1 hour
- Stir it occasionally to ensure the bottom does not burn.
- Add more sugar or salt to taste if needed.
- Serve immediately or the next day.
Orange & Ginger Sweet Potato bake
8-10
servings1
hourThere are moments in time with food, that we truly can never forget, and the day we tasted this sweet potato casserole was one of them.
This dish is unexpectedly delicious and completes a meal so well.
Going by memory alone, we tried to recreate what we tasted that one day and now is our annual show stopping side.
Make is and let us know your thoughts.
Ingredients
1 kg sweet potatoes
500 ml orange juice
50 ml (3 tbsp + 1 tsp) cornflour
100 g brown sugar
1 ml salt
1 packet ginger biscuits, finely crushed
Directions
- Preheat the oven to 180 °C.
Boil the sweet potatoes in salt water until soft.
Peel the potatoes or leave the skins on – whichever you prefer.
Grease an ovenproof dish with butter. - Cut the sweet potatoes in slices, and place a layer of potatoes, followed by the crushed biscuits, repeat the layers again. Add a bit of orange juice to the cornflour and mix into a smooth paste.
Pour the remaining orange juice, brown sugar, salt and orange paste into a saucepan, and boil until the sauce starts to thicken. - Slowly pour the sauce over the sweet potato layers, and bake for 20 minutes.
- Sprinkle the remaining ginger biscuits on top and bake for another 5 minutes.
- Serve hot.
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