To escape the cold and rainy summer weather in
That said, peanut butter, banana and crackers were staples in the more remote and poor parts of the country that I traveled through. Our trip into
Soups and stews are aplenty at this chilly time of year, and one recipe that piqued my interest was Chakalaka, a spicy and tangy soup that’s almost thick enough to be a stew. It’s satisfying with a distinctive taste. That said, as Brian McCune blogged from
Sadly, I wasn’t able to pry recipe secrets from the women who made it for us when we spent a night at Malealea Lodge in
Here’s the homemade recipe I tried – if you can think of additional modifications, please share them!
1.5 oz canola oil
2 ½ tbspn chopped fresh ginger
2 tbspn chopped fresh garlic
1 tbspn chopped chili peppers
1 cup chopped onions
2 cups chopped tomatoes
1/3 cup chopped green peppers
½ cup chopped red peppers
3 tbspn curry leaves
1 or 1.5 tbspn curry powder
1 cup grated carrots
2 cups baked beans (in tomato sauce)
½ or 1 tbspn fresh cilantro
3 cups water
- Heat oil in a soup pan and lightly fry ginger, garlic, chillis and onions.
- Add curry leaves and powder.
- Add the tomatoes and cook for 10 minutes, stirring often.
- Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for another 5 minutes, stirring often.
- Add 3 cups water, allow to come to boil and then reduce heat and let simmer for 15 minutes.
- Remove from heat and add coriander. Check seasoning, add salt and pepper to taste. Serve with bread, pap (maize meal), or thick soured milk (if you want the real thing) - hot or cold.