Chakalaka

Ingredients

• 2 tablespoons (30ml) cooking oil
• 1 medium onion, (diced)
• 1-2 teaspoon (2-4g) curry powder
• 2 teaspoons (10g) minced garlic
• ½ teaspoon (1g) thyme
• ½ teaspoon (1-2g) smoked paprika
• 1 teaspoon (2-3g) cayenne pepper
• ½ teaspoon (2-3g) minced ginger
• 1-2 tomatoes
• 3-4 cups (300-400g) cabbage, (sliced)
• 1 -2 chili peppers, (diced (seeds removed for less heat))
• 1 large carrot, (grated on the large side or sliced thinly)
• 1 medium green pepper, (diced)
• 1 medium red pepper, (diced)
• 1 14-ounce can baked beans ((see notes))
• 1 teaspoon (3-4g) bouillon powder ((optional))

Steps

1. 1

   Heat the oil in a large saucepan or Dutch oven over medium heat.

2. 2

   Add onion and saute it for a minute or two,

3. 3

   Stir in all the spices: garlic, ginger, smoked paprika, curry, cayenne pepper, and thyme. Continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots, and cabbage.

4. 4

   Simmer for about 5 minutes, stirring occasionally to prevent burning.

5. 5

   Finally, add the baked beans and bouillon powder and stir. Continue cooking for 2-3 minutes.

6. 6

   Adjust for seasonings. Serve hot, warm, or cold.