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** Garth McAlister's Chakalaka
This goes well with a protein, especially chicken, and with another South African dish we call "Pap" (Afrikaans for porridge made from cornmeal). Be careful with the spices. I like hot, spicy dishes and this one should be approached with caution. ~Garth
* 1/4 cup cooking oil * 1 medium onion, diced * 2 teaspoons garlic, minced * 1-2 teaspoons curry powder * 1/2 teaspoon thyme * 1/2 teaspoon smoked paprika * 2 1/2 teaspoons cayenne pepper (or to taste) * 1/2 teaspoon fresh ginger, minced * 1 - 2 tomatoes * 3 - 4 cups of sliced cabbage * 1 large carrot, coarsely grated or sliced thinly * 1 medium green pepper, diced * 1 medium red pepper, diced * 1 - 14 ounce can of baked beans * 1 teaspoon chicken bouillon powder (optional)
In a large saucepan or Dutch oven, heat oil over medium heat. Add the onion, and saute for a couple of minutes. Add the garlic, curry powder, thyme, smoked paprika, cayenne powder, and fresh ginger. Continue stirring for about a minute to let the flavours deepen.
Add the tomatoes, cabbage, carrot, and bell peppers and stir to combine. Simmer for approximately 5 minutes, stirring occasionally.
Add the baked beans and bouillon powder (if using). Cook for an additional 2-3 minutes and then adjust the seasoning. Serve warm.
This recipe is much better one or two days later. The flavours merge very well overnight in the fridge.
*This recipe is originally from africanbites.com (http://www.africanbites.com) . It is one that Garth enjoys and has modified to his palate.
** Garth McAlister (http://www.mcalisterlaw.ca/) was born and raised in South Africa. He now lives in Vancouver, where he works as a lawyer.
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