Boom Chakalakavegetarian South Africa Recipes

BOOM CHAKALAKA(VEGETARIAN-SOUTH AFRICA)

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, chile peppers, garlic and curry powder(if using ginger and/or carrots, add now).
• Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
• Stir in the tomatoes and bring to a boil(if using shredded cabbage and/or chopped cauliflower add now). Reduce heat to medium-low and simmer for about 5 minutes.
• Stir in the baked beans, salt and pepper and stir to heat through. (If using chopped cilantro add now).
• Serve hot or cold.

MUAMBA NSUSU - (CONGO CHICKEN SOUP)

Steps:

• Fill a large pot with enough water for soup.
• Bring it to a boil.
• Add the chicken and boil it until the meat is done and a broth is obtained.
• While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
• Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.).
• Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
• Return the chicken meat to the broth and add the peanut butter-tomato paste mixture.
• Stir and continue to simmer until the soup is thickened.

CHAKALAKA (SOWETO CHILLI)

Steps:

• Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
• Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
• Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
• Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
• Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

ASK FOR MORE CHICKEN

Steps:

• Peel and dice the onion, chop the celery, peel and quarter the potatoes, peel the carrots and cut into 2inch thick rings.
• Brown the chicken portions in a non stick skillet, once the chicken is brown remove the portions and put them into the crockpot add the potatoes and carrots.
• Put the oil into a skillet add the onion and table celery and fry until the onion is soft but not brown, set aside.
• Dissolve the brown onion soup in the cold water, add the mayonnaise and chutney mix well add the onion and celery to this mixture, pour this mixture over the chicken potatoes and carrots.
• Set the crockpot to high and let it cook for two hours after the two hour period set the crockpot to autoshift for another 3 hours.
• If the sauce get very thick add more boiling water to thin it down.

CARROT SAMBAL (WORTEL SAMBAL)

Steps:

• Remove the seeds from the cardamom pods and grind them into a powder in a spice mill along with the dried chile.
• Place all the ingredients except the vinegar in a 3-quart nonreactive saucepan, bring to a boil, and cook, stirring occasionally, for 30 minutes.
• Add the vinegar, lower the heat, and cook for an additional 30 minutes, or until thick. Be sure to stir well so that the sambal doesn't stick to the bottom of the saucepan.
• When the sambal is a thick paste, spoon it out of the saucepan into a bowl. Cover it with plastic wrap and refrigerate for at least 1 hour.
• Serve chilled with curries and grilled meats.

ECLIPSE

Steps:

• Put all ingredients in a shaker with ice.
• Shake, then strain in a highball glass with crushed ice.
• Serve with long straws and garnis with a raspberry and a slice of lime.

CHAKALAKA (SPICY VEGETABLE RELISH)

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.