Mexican Chakalaka

by Aiden Pienaar

from Mexico in Mzansi

 

Picture this: olive oil sizzles in a pan, welcoming onions, garlic, and green peppers. Spices join the party, followed by grated carrots and tomatoes. Black beans add depth, and fresh coriander seals the deal. This recipe makes 4 cups.

 

 

 

 

 

Introduction

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.

 

 

Ingredients

	olive oil for frying
4	large white onions, chopped
4	cloves garlic, chopped
2	green bell peppers, deseeded and diced
1/2 cup	curry powder
4 tsp	chilli powder
4 tsp	chipotle chilli marinade  (turn to page 16 of Mexico in Mzansi for Chef Aiden’s original recipe)
10	carrots, peeled and grated
4 x 410g can	chopped and peeled tomatoes
to taste	salt and ground black pepper
4 x 400g can	black beans, drained
1/2 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.

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