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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
- 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.