John Myers
Ingredients for 13 servings:
- 400 ml olive oil
- 4 onions
- 4 chili peppers
- 1 garlic bulb(s)
- 9 bell pepper(s), colored
- 1,600 g white cabbage
- 1,600 g carrot(s), fresh or frozen
- 4 cans of baked white beans
- 2 tbsp, heaped paprika powder, sweet
- 1 tbsp, leveled cayenne pepper
- 4 pinches of chili flakes
- salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours
mild or spicy to taste
Clean the bell peppers, remove the seeds, and cut into long, thin strips. Clean the white cabbage and cut into large slices using a chef’s knife, then cut the slices into thin strips. Dice the onion into small cubes. Clean the garlic, then slice each clove lengthwise, remove the green part in the middle, and then chop or crush the cloves very finely. Clean the chili peppers, separate them lengthwise, and chop them finely. Clean the carrots, halve them, and cut them into small sticks; thin slices are also acceptable. Sauté the garlic, onions, and chili peppers in a pan with half of the olive oil. Then add the bell pepper strips and cook for a few minutes. We recommend using a lid. Don’t forget to stir. Now add the carrots, cayenne pepper, paprika, and the rest of the olive oil. After about 10 minutes, stir in the white cabbage. A little more oil ensures a better binding and sauce. Continue frying this mixture, stirring regularly. When the white cabbage is cooked until al dente but not too soft, add the beans and season with salt and pepper. If the heat is still too low, you can add chili flakes for a longer-lasting and noticeable heat. Chakalaka can be served hot or cold and goes well with rice, meat dishes, bread, stews or curry. Tip: This dish has a more intense flavor if it is left to stand for a few hours after preparation. The wok I used was a bit too small, so I halved the onion, chili and garlic broth to make two batches for the thirteen servings. A large casserole dish might also be suitable.
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