Author: Khuzeka Mboyiya
About: Khuzeka Mboyiya is a chef at Imbizo Shisanyama, one of South Africa's most acclaimed African cuisine restaurants.
4 to 6
Easy
15 minutes
1 hour
1. Heat the oil in a pan and sauté the onion, peppers and chillies.
2. Add half the curry powder and cook until golden brown.
3. Add the carrots and cook until soft, then add the remaining curry powder and continue stirring.
4. Add the baked beans and peri-peri sauce and simmer for 45 minutes.
5. Stir well and simmer for a further 15 minutes. Serve cold or hot with pap.
Find more South African recipes here.
Photograph: Jan Ras
