"As the moon set over the Soutpansberg, he told me the best Chakalaka is made by the miners of the Gold Reef. They prepare a curried vegetable stew (often with a lot of chilli!) to eat before they set off for a night’s revelry. “It is said,” he winked, “a well made Chakalaka will instantly cure the effect too much alcohol has on a man...” ”
Coriander, cumin, garlic, pepper, fennel, cinnamon, ginger, onion, chillie, cloves, mustard, fenugreek, bay leaves, turmeric oil, curry leaves and ginger oil: an alchemy of flavour!
Delicious with vegetables - tomatoes, peppers, aubergines, baby marrows, carrots, beans, corn, cabbage and asian greens - stir fried, baked, steamed, grilled and fried. Add a little just before cooking and a bit more at the table. An instant flavour boost for stews, soups and vegetable bakes. Great on potatoes too!