Remember When We Were in Africa? Chakalaka Relish & Bean Couscous 🌞

Chakalaka (S. Africa)



Chakalaka Recipe – This unique relish makes an incredible side dish.
It tastes amazing, makes a great talking point at dinner parties, and
is a fabulous way to top grilled meats. Simple yet delightful, you’ll
love this South African–born dish.


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)


Instructions

Heat the oil in a large saucepan or Dutch oven over medium heat.
Add onion and saute it for a minute or two.

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.

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

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

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

Tips & Notes:

Use fresh ingredients. Freshness enhances the flavor and texture of the chakalaka.

If the texture of the chakalaka turns out too thick, add a little vegetable stock or
water. If it’s too thin, let it cook uncovered to thicken.

Watch the heat once done with sauteing. After the veggies cook, keep the heat
fairly low to prevent burning and turning everything to mush.

For a vegan main dish, make sure the baked beans don’t have bacon or meat broth.


from https://www.africanbites.com/chakalaka/


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Bean Couscous (Senegal)



Bean Couscous is a delightful and hearty dish that showcases the culinary
diversity of Senegal, a West African country celebrated for its vibrant and
flavourful cuisine. This dish combines couscous, a staple grain, with a rich
mixture of beans, vegetables, and aromatic spices, creating a well-balanced
and satisfying meal. Bean Couscous may include a variety of vegetables
such as tomatoes, onions, bell peppers, and leafy greens, adding both colour
and nutritional value to the dish. The seasoning often involves a combination
of garlic, ginger, thyme, and sometimes a hint of chili for a touch of warmth.
This dish is a celebration of Senegal’s ability to transform simple, locally
available ingredients into a flavourful and culturally significant culinary
experience.

Ingredients:

1 cup couscous
2 cups cooked beans (such as black-eyed peas, kidney beans, or chickpeas)
2 tablespoons vegetable oil
1 onion, finely chopped
2 tomatoes, diced
2 carrots, diced
2 cups vegetable or chicken broth
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Chopped parsley or cilantro for garnish

Instructions:

1. Prepare the couscous according to the package instructions. Fluff it with a fork
once done and set it aside.

2. In a large skillet or pot, heat the vegetable oil over medium heat. Add the
chopped onion and sauté until it becomes translucent, about 3-4 minutes.

3. Stir in the minced garlic, diced tomatoes, and diced carrots. Cook for about 5
minutes until the vegetables start to soften.

4. Add the cooked beans to the skillet and mix well with the vegetables.

5. Pour in the vegetable or chicken broth. Add the ground cumin, paprika, salt,
and pepper. Stir to combine all ingredients.

6. Let the mixture simmer for about 10-15 minutes, allowing the flavours to meld
and the vegetables to fully cook.


from "Lactose-Free Senegal"
https://www.kobo.com/us/en/ebook/lactose-free-senegal

Wake up those taste buds!