Serves: 4 – 6
Prep. Time: 15 minutes
Cooking Time: 35 minutes
Ingredients:
Chakalaka Sauce:
• 150 ml oil
• 1 onion, diced
• 2 green peppers, sliced
• 4 large carrots, peeled and grated
• 6 large tomatoes, peeled and chopped
• 2 raw chillies, very finely chopped
• 410 g baked beans
• 20 – 30 ml hot curry powder
• 5 – 10 ml peri-peri
• Salt and freshly ground black pepper
Pap and Viennas:
• 10 Eskort Viennas, sliced
• Maize meal to serve 4 – 6
Method:
- Heat the oil, add the onion and green peppers and fry until soft.
- Add carrots, tomatoes, chilli and beans and mix thoroughly.
- Cook for 15 minutes over medium heat.
- Stir every 5 minutes to ensure that it does not stick to the pot.
- Mixture becomes smoother.
- Add curry, peri-peri and season to taste.
- Allow to cook another 15 minutes.
- Cook maize meal according to packaging instructions.
- In a pan warm Chakalaka and stir in Vienna slices, heat through and serve over cooked maize meal.
Note: Chakalaka keeps well and can be stored in the refrigerator in a closed container.
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