Leopards Tale December 2018December 24, 2018
Leopards Tale January 2019January 28, 2019
Everybody loves a great outdoor braai! But in true authentic South African style, it’s not a complete braai without the famous chakalaka and pap.
Here’s my own little twist that gets our local and international guests raving at our braai evenings. As we would expect, chakalaka is famous for being extra spicy and oily. Our Leopard Mountain version, is definitely not the case.
(Next month we will share Sous Chef Njabulo’s famous Pap recipe to go along side the flavorful chakalaka)
- In a large pan, heat oil then add chopped onions, garlic, ginger and peppers – cook til soft. Add all spices and stir allowing to mix well for a further 3 minutes. You may want to lower the heat so you do not burn your ingredients. Add your grated carrots and chopped cabbage, stirring well until well mixed in with spices and you can see a lovely reddish colour. Allow carrots and cabbage to cook until crunchy. Add tomato paste and stir in well the salt and brown sugar. Taste the chakalaka before finishing it off with your baked beans, stirring until well mixed. Taste for salt again until desired taste is reached. You may want to add half a cup of water if you find the consistency is too thick. This will not spoil your flavourful chakalaka.
Credit: Leopard Mountain Sous Chef Njabulo Sibiya