Side Servings Archives

Afternoon tea

Soya-cured devilled eggs

10 minutes

Dip recipes

Smoked mackerel pâté

10 minutes

Nightshade recipes

Abi’s fondant potatoes

40 minutes

Salad recipes

Grilled halloumi salad

20 minutes

Cheese recipes

Cheesy smoked pepperoni salami pizza dip

15 minutes

Picnic recipes

Smoked trout cucumber salad

Potato recipes

Twice-baked potatoes

1 hour

Italian recipes

Porcini girasolini with crispy Parma ham

15 minutes

Butternut recipes

Winter citrus salad

1 hour

Braai recipes

Black bean chakalaka

25 minutes

Black bean chakalaka

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

5 T oil
½ red onion, thinly sliced
2 garlic cloves, crushed
1 T fresh ginger, grated
1 T fresh turmeric, grated
2 fresh chillies, sliced
1 T medium curry powder
1 T Cajun spice
¼ T paprika
½ red pepper, diced
½ yellow pepper, diced
2 carrots, sliced into ribbons
sea salt and freshly ground black pepper, to taste
1 x 400 g can black beans
200 g hot mango atchar
10 g fresh coriander, chopped

Method

1. Heat the oil in a pan and fry the onion until soft. Add the garlic, ginger, turmeric, chilli, curry powder, Cajun spice and paprika and stir to combine.

2. Add the peppers and cook for 3 minutes, then add the carrots and fry over a low heat until the carrots are cooked.

3. Season and cook for 10 minutes, or until thick.

4. Remove from the heat and stir in the black beans. Allow to cool for 5 minutes, then add the atchar and coriander.

Find more chakalaka recipes here.

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Production: Khanya Mzongwana
Photography: Toby Murphy

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Crunchy cauliflower-and-chicken slaw

Soya-cured devilled eggs

Smoked mackerel pâté

Abi’s fondant potatoes

Grilled halloumi salad

Cheesy smoked pepperoni salami pizza dip

Smoked trout cucumber salad

Twice-baked potatoes

Porcini girasolini with crispy Parma ham

Winter citrus salad

Black bean chakalaka

Black bean chakalaka

Ingredients

Method