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.