A South African favourite. 7 colour Sunday is just not complete without your chakalaka.
In a saucepan heat oil, add your onions, peppers,curry powder, chilies and garlic, fry them for 5 minutes or until soft.
Once done add your carrots and continue to cook for a further 10 minutes or until your carrots are properly cooked, stir continuously.
Using a small knife, carefully cut a small “X” into the bottom of each tomato.
In a small pot add your water and bring to boil, once boiling drop your tomatoes in and let them boil for about 30 seconds, or when the skins start to peel back, remove them with a spoon and let it cool.
When they’ve cooled for about a minute peel back the skin starting from the “X.” After peeling chop your tomatoes up finely.
Add your chopped tomatoes and beans to your saucepan and cook furthermore. Simmer for 15 minutes until your beans are cooked properly. Add salt to taste.
Serve and enjoy!
Serving Size 100g
Servings 8
- Amount Per Serving
- Calories 152
Ingredients
Directions
In a saucepan heat oil, add your onions, peppers,curry powder, chilies and garlic, fry them for 5 minutes or until soft.
Once done add your carrots and continue to cook for a further 10 minutes or until your carrots are properly cooked, stir continuously.
Using a small knife, carefully cut a small “X” into the bottom of each tomato.
In a small pot add your water and bring to boil, once boiling drop your tomatoes in and let them boil for about 30 seconds, or when the skins start to peel back, remove them with a spoon and let it cool.
When they’ve cooled for about a minute peel back the skin starting from the “X.” After peeling chop your tomatoes up finely.
Add your chopped tomatoes and beans to your saucepan and cook furthermore. Simmer for 15 minutes until your beans are cooked properly. Add salt to taste.
Serve and enjoy!
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