Chakalaka – South African Vegetable Relish

Summary

Ingredients

• 400 ml olive oil
• 4 onion (s)
• 4 chilli pepper (s)
• 1 garlic bulb (s)
• 9 pepper (s), red, yellow, green
• g 1,600 white cabbae
• g 1,600 carrot (s), fresh or frozen
• 4 cans white beans, baked
• 2 tablespoon, heaped paprika powder, noble sweet
• 1 tablespoon, leveled cayenne pepper
• 4 pinch (s) chilli flakes
• salt and pepper

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Instructions

1. Clean and core the peppers and cut into thin long strips. Clean the white cabbage and cut into large slices with a chef`s knife, then cut the slices into thin strips. Cut the onion into small cubes. Clean the garlic, then cut the individual cloves lengthways, remove the middle green part, then cut the cloves very small or crush them. Clean the chilli peppers, separate lengthways and cut into small pieces. Clean the carrots, cut in half and cut into small sticks; thin slices are also possible.
2. Sweat the garlic, onions and chili peppers in a pan with half of the olive oil. Then add the pepper strips and cook for a few minutes. The use of a lid is recommended. Don`t forget to stir. Now add the carrots, cayenne pepper, paprika powder and the rest of the olive oil. After about 10 minutes, fold in the white cabbage. A little more oil ensures that there is more binding and sauce. Continue frying this mixture, stirring regularly. When the cabbage is cooked firm to the bite but not too soft, add the beans and season with salt and pepper. If the heat is still too low, you can now season with the chilli flakes for a longer-lasting and noticeable heat.
3. Chakalaka can be served warm or cold and it goes well with rice, meat dishes, bread, stews or curry.
4. Tip: This dish has a more intense taste if it is left standing for a few hours after preparation.
5. The wok I used was a bit too small, so I halved the onion-chilli-garlic stock for the thirteen servings and thus cooked two loads. A large stew pan may also be suitable.