“Andiswa Mqadlana works well, developing recipes on the Elba cookers here at the school. She chooses to share her Chakalaka recipe. It’s one of her favourite dishes because “it’s simple yet delicious”. She started making it at a very young age and, over the years, experimentation with flavours has changed her original recipe. Sometimes it was too spicy, other times too hot. She knew she needed balance – mixed spice and coconut delivered a spicy sweetness. “A function at home is not complete without a chakalaka dish. The ingredients vary from person to person, so does the spiciness. It’s, therefore, a dish you can easily make your own,” Andiswa says.”
— Jackie Cameron
Andiswa’s Chakalaka Recipe
- 45ml SUNFOIL Sunflower oil
- 2 Onions (sliced)
- 1 Garlic clove (grated)
- 2 Tomatoes (grated for the juice)
- 60ml Water
- 1 Red pepper (sliced)
- 1 yellow pepper (sliced)
- 2 Red or green chilies (de- seeded and finely chopped
- 5ml desiccated coconut
- 5ml Durban Masala, or any red Masala
- 5ml Garam Masala
- 5m Mixed spice
- 1 Tin Koo Baked Beans
- 4 Carrots (grated)
- Oryx Salt and Pepper
- Heat oil in pan.
- Once oil is hot, add the sliced onions and garlic and cook off for 2 minutes.
- Mix the grated tomato with water and set aside.
- Add the peppers, chilies, coconut and spices in the onion mixture and cook off the spices for 2-3 minutes.
- Add the tomato and water mixture and bring to boil.
- Add the tin of Koo Baked Beans and carrots mix to bring the ingredients together.
- Allow to cook and season.
- Serve with Pap or at a braai.