Mexican Chakalaka
A Mexican take on a classic South African dish
Servings: 8 cups
Ingredients
- olive oil for cooking
- 4 white onions finely diced
- 4 garlic cloves minced
- 2 green bell peppers deseeded and finely diced
- ½ cup curry powder
- 4 teaspoon chilli powder
- 4 teaspoon chipotle chilli marinade (see below)
- 10 carrots peeled and grated
- 4 410 gram cans of chopped and peeled tomatoes
- salt and pepper to taste
- 4 400 gram cans of black beans drained and rinsed
- ½ cup fresh parsley or coriander
Chipotle Chilli Marinade (makes 1 cup)
- 200 grams chipotle chillies in adobo sauce
- 2 teaspoon ground cumin
- 1 teaspoon chopped garlic
- 1 teaspoon cayenne pepper
- ¼ cup lemon juice
- 2 teaspoon paprika
- ½ teaspoon salt
Instructions
- Heat some oil in a heavy-based pot over medium heat.
- Fry the onion, garlic and green pepper until the onion turns translucent. Add the curry powder, chilli powder and chipotle chilli marinade and cook for 1 minute.
- Next, add the grated carrots and cook for a further 2 minutes, then stir in the chopped tomatoes and season with salt and black pepper. Cover with a lid and cook for about 5 minutes.
- Add the black beans and cook, covered, for a further 10 minutes.
- Remove from the heat and stir in the parsley or coriander.
- This can be served hot or cold. Store in the fridge in an airtight container for up to 3 days.
Chipotle Chilli Marinade
- Place all the ingredients into a food processor and blend until smooth.
- Store in the fridge in an airtight container for up to 6 months.