MEXICAN CHAKALAKA

Recipe by Aiden Pienaar @aiden.pienaar

by Tia

You can’t have Mexico in Mzansi without at least one fun twist on the famous South African chakalaka. Instead of navy or kidney beans, we will use black beans and a sprinkle of fresh coriander to elevate the flavours. There’s no doubt it’s chakalaka, but with a smoky Mexican twist.

Makes 4 cups

INGREDIENTS

  • olive oil for frying
  • 4 large white onions, chopped
  • 4 cloves garlic, chopped
  • 2 green bell peppers, deseeded and diced
  •  ½ cup curry powder
  • 4 teaspoons chilli powder
  • 4 teaspoons chipotle chilli marinade
  • 10 carrots, peeled and grated
  • 4 x 410g cans chopped and peeled tomatoes
  • salt and ground black pepper to taste
  • 4 x 400g cans black beans, drained
  • ½ cup chopped fresh coriander

METHOD

  1. Heat some olive oil in a heavy-based pot over medium heat.

Fry the onion, garlic and green pepper until the onion turns translucent.

  • Add the curry powder, chilli powder and chipotle chilli marinade and cook for 1 minute.
  • Next, add the grated carrots and cook for a further 2 minutes, then stir in the chopped tomatoes and season with salt and black pepper.
  • Cover with a lid and cook for about 5 minutes.
  • Add the black beans and cook, covered, for a further 10 minutes.
  • Remove from the heat and stir in the coriander.

TOP TIP
This can be served hot or cold. Store in the fridge in an airtight container for up to 3 days.

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