Interesting recipe for the brave!

[Buckman]

The dish is known as Chakalaka in South Africa. It originated from the miners that came from Mozambique.

There are different varieties of chakalaka, but this version is easy to make. It uses easy-to-get ingredients you can get at the grocery if you don't have them. You can cook this dish anywhere in the world using the following ingredients:

• Baked beans: The main ingredient. I used canned baked beans in tomato sauce.
• Aromatics: The combination of onion, garlic, and ginger gives this recipe an irresistible taste and flavor.
• Vegetables: You need red and green peppers that are deseeded and chopped. Also, I used carrots. You can use green or red chilies as an alternative to chili flakes.
• Spices: I used a mild curry powder, paprika, garlic and, ginger in this recipe and for heat, I added a dash of cayenne pepper. You can substitute red chili flakes for cayenne pepper.
• Tomatoes: I used fresh tomatoes, which I chopped into the pot of beans. Alternatively, you can use canned chopped tomatoes.
• Salt and pepper: Add salt to taste.
• Oil: Use vegetable oil or any other substitute you have.

Why don't you try it as great with a BBQ and I am sure you will enjoy the unique flavour For more info see https://cheflolaskitchen.com/chakalaka/

 

[Buckman]

By the way the above is normally served with pap. To make pap in the UK, you can use maize meal (also known as mielie meal in South Africa). The process generally involves boiling water with salt, then gradually adding the maize meal while stirring to avoid lumps. The mixture is simmered until it thickens, and it can be cooked on the stovetop or in the microwave. You can customise the consistency by adjusting the amount of water and cooking time.

Here's a more detailed breakdown:
Method:
Boil water and salt: Add water and salt to a pot and bring it to a boil.

Add maize meal: Gradually whisk in the maize meal, stirring continuously to prevent lumps.

Simmer and stir: Reduce the heat and simmer for at least 20-30 minutes, or until the mixture thickens to your desired consistency.

Stir frequently: Stir the pap regularly, especially if using the stovetop method, to prevent sticking and ensure even cooking.

Adjust consistency: Add more hot water if the pap becomes too thick, or cook longer for a thicker consistency.

Optional additions: You can add butter, milk, sugar, or honey to taste.

To be honest I am not a big lover of pap as few people can cook it right to the correct constituency. It should be like soft bread so that you can break off the pieces to dip into the chakalaka.

 

[otherclive]

Sounds very tasty. Couldn’t make it for one though, as my wife avoids peppers, cayenne, chillies, garlic. So if out for a meal ingredients various, especially from side salads, get dumped onto my plate. Yet when we were in India on our visits she ate local cuisine as after 2-3 days on pseudo European she felt it was boring. Same in Egypt and Borneo too. Saturdays I cook a Spice Tailor curry, with a side of curried vegetables, and her plate is always emptied.

 

[Buckman]

I need to very careful what I put down my throat which is why we use a mild curry and paprika instead of the cayenne pepper and chillies. I have no issue eating freshly cooked peppers.

In India the curry is not hot and is used as a flavouring rather than as a main course. Even better if curry leaves are
used instead of curry powder for the flavouring. It is only Europeans that like flaming hot curries. If having curry I like it with goat meat for better flavour.

 

[Jcloughie]

I fancy the chakalaka, perhaps with a baked pasta. Will give it a go.

But you have not sold the pap I am afraid.

John

 

[otherclive]

I need to very careful what I put down my throat which is why we use a mild curry and paprika instead of the cayenne pepper and chillies. I have no issue eating freshly cooked peppers.

In India the curry is not hot and is used as a flavouring rather than as a main course. Even better if curry leaves are
used instead of curry powder for the flavouring. It is only Europeans that like flaming hot curries. If having curry I like it with goat meat for better flavour.

I’ve been to India five times and whilst the food bears marginal resemblance to the Indian dishes served here, believe you me you can get very hot dishes in India. Curry is a catch all word as there’s so many varieties of sauces many regionally based. The hottest dish I ever had was the Bhutanese national dish, Ema Datshi. A cheese and chillie stew, which can be eaten alone, or with meats, vegetables or fish. Not to be advised for those with sensitive digestions, or dickie hearts.

 

[birdman101]

With Chrons Disease, I’ll give it a miss unless I want to commit suicide.

 

[otherclive]

The dish is known as Chakalaka in South Africa. It originated from the miners that came from Mozambique.

There are different varieties of chakalaka, but this version is easy to make. It uses easy-to-get ingredients you can get at the grocery if you don't have them. You can cook this dish anywhere in the world using the following ingredients:

• Baked beans: The main ingredient. I used canned baked beans in tomato sauce.
• Aromatics: The combination of onion, garlic, and ginger gives this recipe an irresistible taste and flavor.
• Vegetables: You need red and green peppers that are deseeded and chopped. Also, I used carrots. You can use green or red chilies as an alternative to chili flakes.
• Spices: I used a mild curry powder, paprika, garlic and, ginger in this recipe and for heat, I added a dash of cayenne pepper. You can substitute red chili flakes for cayenne pepper.
• Tomatoes: I used fresh tomatoes, which I chopped into the pot of beans. Alternatively, you can use canned chopped tomatoes.
• Salt and pepper: Add salt to taste.
• Oil: Use vegetable oil or any other substitute you have.

Why don't you try it as great with a BBQ and I am sure you will enjoy the unique flavour For more info see https://cheflolaskitchen.com/chakalaka/

I’ve just had a look at some more of Chef Lola’s recipes, they look very tasty and not overly complex to get the ingredients together. Got pork ribs for the bbq this weekend, but I’d like to try the beef back ribs from Chef Lola’s recipes before summer suddenly ends. But will give the Pap a miss. 😂

 

[Buckman]

I’ve just had a look at some more of Chef Lola’s recipes, they look very tasty and not overly complex to get the ingredients together. Got pork ribs for the bbq this weekend, but I’d like to try the beef back ribs from Chef Lola’s recipes before summer suddenly ends. But will give the Pap a miss. 😂

I don't blame you giving the pap a miss as not to everyone's taste, however when you are hungry, not much choice.

 

[Beachball]

Even tasted the curry you have suggested or similiar seeing the family came from South Africa at that time they had a second home in London invited me back for a weekend with there son . who was at the school I was at in Chelmsford . but now with it only for me I will give the pap a miss .

 

[toad a caravan]

Sounds like it may be good for rust removal,or for shaving

 

[Buckman]

Sounds like it may be good for rust removal,or for shaving

I thought you used a blow torch to shave? 🤣 🤣

 

[Hutch]

I need to very careful what I put down my throat which is why we use a mild curry and paprika instead of the cayenne pepper and chillies. I have no issue eating freshly cooked peppers.

In India the curry is not hot and is used as a flavouring rather than as a main course. Even better if curry leaves are
used instead of curry powder for the flavouring. It is only Europeans that like flaming hot curries. If having curry I like it with goat meat for better flavour.

Having worked in India and Pakistan for over 7 years I will state that curries generally are tomato based in the North and gradually get hotter as you travel south. I found the hottest area for food, was around Ragjmudari, on our road trip from the gas installation to the railway station at Ragjmudari, we would stop for a snack of stuffed sweet peppers, Sweet peppers stuffed with rice and birds eye peppers. BOOM.

 

[toad a caravan]

Phal curry if I've spelt correctly is supposedly hot,never tried it though, haven't got the blow lamp yet,try the recipe first,sounds hotter than a blow lamp anyway 👍

 

[Buckman]

Having worked in India and Pakistan for over 7 years I will state that curries generally are tomato based in the North and gradually get hotter as you travel south. I found the hottest area for food, was around Ragjmudari, on our road trip from the gas installation to the railway station at Ragjmudari, we would stop for a snack of stuffed sweet peppers, Sweet peppers stuffed with rice and birds eye peppers. BOOM.

One of my favourite dishes is Breyani. Second of course is the Malayan dish Bobotie which is very flavoursome with yellow rice. https://www.bbcgoodfood.com/recipes/bobotie

 

[Jcloughie]

Many years ago Tesco sold a SA line in cooking sauce in packs. You just added the meat and rice, I don’t remember any particularly hot ones, lots of fruit based. But we did enjoy them.

Just looked, I think it is this range. Bit dear now as this place also want £5 delivery.



John

 

[Hutch]

One of my favourite dishes is Breyani. Second of course is the Malayan dish Bobotie which is very flavoursome with yellow rice. https://www.bbcgoodfood.com/recipes/bobotie

Do you mean "Biranyi" basically meat and rice cooked with spices, In the UK it is the Hyderabad Biranyi, which is cooked with Yoghurt.
I spent a month in The Green Park Hotel, in Hyderabad, where the chefs would "Experiment": with me, on foods that Forginers should like.
I got some fantastic food that month.

Mind you a nice breakfast of coiled Paratha, with Chana Dahl.
Or Cumberland sausage Smoked bacon, eggs, baked beans and black pudding.

 

[Buckman]

Do you mean "Biranyi" basically meat and rice cooked with spices, In the UK it is the Hyderabad Biranyi, which is cooked with Yoghurt.

We used to set up a pot "potje" over the fire, get the stuff to the "boil" spread out the burning charcoal and put some pieces of charcoal on the lid and go out for the day. On our return perfectly cooked Biranyi. Another trick was to start stew or rice and then place it in a box surrounded by pillows and leave it for the day. Again perfectly cooked food and a saving on the electric bill. Wait until I tell you about the very hot shower not using electric. LOL!

 

[otherclive]

We used to set up a pot "potje" over the fire, get the stuff to the "boil" spread out the burning charcoal and put some pieces of charcoal on the lid and go out for the day. On our return perfectly cooked Biranyi. Another trick was to start stew or rice and then place it in a box surrounded by pillows and leave it for the day. Again perfectly cooked food and a saving on the electric bill. Wait until I tell you about the very hot shower not using electric. LOL!

A variant of the World War 2 straw box cooking technique.

 

[Buckman]

A variant of the World War 2 straw box cooking technique.

Correct and it works very well and you cannot burn or dry out the food. The shower is known as the Rocket shower and only requires a few twigs to heat up the water really hot. See https://water-heaters.co.za/