South African Chakalaka with rice & pita bread
Sabrina from „Sabrinakocht“ has conjured up a delicious African recipe for you
And this is how the African Chakalaka succeeds:
INGREDIENTS
- ½ cabbage
- 2 carrots
- 2 parsnips
- 2 onions
- 2 garlic cloves
- ginger
- 70 ml olive oil
- 2-3 tsp tomato paste
- 3 tsp curry
- 1 tsp paprika powder
- salt, pepper
- 800g baked beans
Preparation
- Cut the leaves of the cabbage into fine strips.
- Peel the carrots, parsnips, onions, garlic & ginger.
- Cut the carrots, parsnips and onion into small cubes.
- Finely chop the garlic and ginger.
- Heat half the oil in a wok pan or wide pot.
- Sauté the onions, garlic and ginger over medium heat.
- Add curry and paprika powder and sauté briefly.
- Stir in tomato paste and also sauté briefly.
- Add carrots, parsnips, and cabbage one at a time and stir to combine.
- Add oil.
- Add bit of water and let cook until cabbage has lost significant volume.
- Stir in baked beans and season the chakalaka with salt and pepper.
- Simmer gently at low temperature with lid closed for about 30 minutes, adding more water if necessary.
- The longer the chakalaka simmers, the better it will be.
And this is how you make the flatbread
Ingredients
- 175 g wheat flour
- ½ tsp salt
- 1 ½ tsp sunflower oil
- 100 ml water
- a little sunflower oil for frying
Preparation
- First, put the flour and salt in a bowl and mix.
- Then add the oil and mix.
- Add small amounts of water (just enough to make a soft dough).
- Cover the dough and let it rest for 45 minutes.
- After resting, tear off pieces of the dough and roll them out to the size of a plate and thin.
- Add oil to a pan and bake the patties, one at a time, for 1-2 minutes on each side.