Walt Disney World Chakalaka Recipes

WALT DISNEY WORLD CHAKALAKA

Steps:

• Heat the oil in a large heavy pan.
• Cook the onion over medium heat until just translucent.
• Add the tomatoes and the jalapeno pepper and cook over medium heat for about 5 minutes or until onion starts to look red.
• Add the sugar, salt, and pepper and cook for another 2 minutes.
• Before serving, stir in the cilantro.

'OHANA CHEESY SCALLOPED POTATOES--WALT DISNEY WORLD

Steps:

• Place a layer of potato slices and onion in a buttered shallow dish.
• Sprinkle with some of the cheeses and salt and pepper.
• Repeat layers and then pour cream over the potatoes.
• Bake at 350 for 1 hour and then let stand 5 minutes.

CHAKALAKA

Steps:

• Fry ginger, garlic, chillis, onions in the oil.
• Add the leaf masala or curry powder of your choice.
• Add the tomatoes and cook for 10 minutes.
• Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
• Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.

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.

BREAKFAST POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a small skillet, saute onion and 1 tbsp of butter until the onion is golden brown and caramelized.
• Remove from heat and set aside.
• Wash potatoes with skin on and cut into quarters.
• Add water, salt and potatoes to a large pot.
• Bring to a boil and cook for 10 minutes.
• Potatoes should still be firm.
• Drain into a colander and allow to dry for 5 minutes.
• Place potatoes back into the pot and place over the turned off burner.
• Add the remaining 2 tbsps. of butter and toss the potatoes until the butter is melted.
• Add the seasoning salt, paprika, and the onions, stir to coat potatoes.
• Place potatoes into a 13x9 inch baking dish and bake for 25-30 minutes or until potatoes are golden brown and fork tender.

CHAKALAKA

Steps:

• Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

SOUTH AFRICAN CHAKALAKA

Steps:

• Heat oil in a large saucepan & sauté onions until soft & transparent.
• Add garlic, ginger & chilli, cook for a minute or two before adding curry powder, then cook for another minute to develop flavour.
• Add vegetables, bring to the boil then turn down the heat & simmer gently for about 15-20 minutes or until vegetables are cooked, adding water if necessary. Season to taste.