Monicah's "Miss Universe" PERi PERi Chakalaka

Zonzibini Tunsi took SA's fiery nature to the world and she still reigns. Celebrate our crown jewel by trying this gourmet umngqushu recipe that will make guests see stars.

Ingredients

100 ml Bushveld Braai PERi-PERi Sauce
125 ml Onion (chopped)
125 ml Red onion (chopped)
125 ml Green pepper ( chopped)
125 ml Yellow pepper (chopped)
125 ml Red pepper (chopped)
750 ml Carrots (Julienned)
15 ml Garlic (crushed)
15 ml Chillie (crushed)
45 ml Mango Atchar
1 units Vegetable stock cube
215 g Bean in tomato sauce
15 ml Curry powder
15 ml Oregano
15 ml Paprika
15 ml Mixed herbs
10 ml Cayenne pepper
10 ml Black pepper
15 ml Turmeric
100 ml Vegetable oil
125 ml Green beans

To Serve

Chakalaka served with pap and quarter chicken.
Chakalaka served with spicy rice and quarter chicken.
Chakalaka served with pap and steak.
Chakalaka served with creamy samp and oxtail stew.

Cooking instructions

icon-tri-right
1
Heat oil and fry onions until they are soft. (1 minute)
icon-tri-right
2
Add chopped peppers, garlic, chillies and carrots, mix well and cook for 5 minutes.
icon-tri-right
3
Add all the spices and the vegetable stock cube. Mix well and simmer on medium heat for 15 minutes.
icon-tri-right
4
In another pot, steam green beans over boiling water for 6 to 7 minutes.
icon-tri-right
5
Drain excess water and transfer into the chakalaka pot.
icon-tri-right
6
Add 100 ml, Nando's Bushveld Peri-Peri sauce.
icon-tri-right
7
Add mango achar and beans in tomato sauce. Enjoy!