Rainbow chakalaka

Ingredients

• 1 whole Onion
• 2 whole Carrots
• 1 whole Bell pepper
• 1 whole Fresh chili
• 250 g Chopped tomatoes
• 200 g Baked beans
• 2 tsp Mild curry powder
• 2 tbsp Vegetable oil

How to make it

1. Chop the vegetables

   Finely chop the onion and chili, grate the carrots and dice the bell pepper. Keep each in a separate pile.

   Chef’s note: Remove chili seeds for a milder relish.

2. Soften the aromatics

   Heat oil in a saucepan over medium heat. Sauté onion until translucent, then add chili and curry powder for 30 seconds.

   Chef’s note: Blooming the spice in oil releases its aroma.

3. Add crunch and color

   Stir in carrots and bell pepper. Cook for 5 minutes, stirring, until they begin to soften.

   Chef’s note: Leave a little texture in the vegetables.

4. Simmer with tomatoes

   Add chopped tomatoes, reduce heat and simmer for 8–10 minutes until the mixture becomes saucy.

   Chef’s note: Add a splash of water if the pan looks dry.

5. Fold in the beans

   Gently stir in the baked beans and heat through for 3 minutes. Taste and adjust salt and heat.

   Chef’s note: Avoid breaking up the beans.

6. Let the flavors settle

   Rest for a few minutes and serve warm or at room temperature with pap or bread.

   Chef’s note: Chakalaka is often even better the next day.