We are going to one of my favourite places on the planet for a few days - Madikwe Game Reserve. The African Bush does something to the soul that only people that have spent time there will understand - I can't wait for the recharge!
When in the bush we always braai, and chakalaka is one of those traditional South African staples that we serve along with grilled meat and pap (grits or polenta), its spicy and juicy and the perfect accompaniment to a dinner under the stars.
Chakalaka (Braai Relish)
Serves 8 - 10
15 ml (1 T) vegetable oil
2 large onions, finely chopped
30 ml (2 T) fresh garlic, chopped
30 ml (2 T) fresh ginger, grated
3 red chilies, chopped (remove seeds for a less spicy version)
15 m (1 T) fresh thyme leaves
10 ml (2 t) curry powder
5 ml (1 t) turmeric powder
10 ml (2 t) paprika
45 ml (3 T) Huletts SunSweet Brown Sugar
1 red pepper, diced
5 medium carrots, grated
400 g (4 cups) cabbage, shredded
410 g (1 tin) chopped tomatoes
30 ml (2 T) white wine vinegar
80 ml (⅓ cup) water
salt and black pepper
Place the oil in a medium size saucepan over medium to low heat.
Add the onions and sauté until soft and translucent.
Increase the heat slightly and add the garlic, ginger, chillies and thyme and cook for a further two minutes while stirring.
Reduce the heat to low and add the curry powder, turmeric powder, paprika and Huletts SunSweet Brown Sugar while stirring, cook for a minute or two until the onion mixture is mixed in.
Add the red pepper, carrots and cabbage while stirring and cook for a further minute or two.
Lastly add the tomatoes, vinegar and water. Mix well and cover the saucepan with a lid and leave to simmer for 20 - 30 minutes while stirring occasionally, until soft.
Season well with salt and black pepper.
Serve warm with braai meats and pap.