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Bovril Chakalaka
Makes: 4 – 6 portions Cooking: Simmer
Preparation Time: 30 minutes Cooking Time: 20 minutes
Ingredients
| 30 | ml | Olive oil (2 Tbsp) |
| 1 | Green pepper | |
| 1 | Onion, chopped | |
| 15 | ml | Hot curry powder (1 Tbsp) |
| 5 | ml | Turmeric (1 tsp) |
| 5 | ml | Paprika (1 tsp) |
| 30 | ml | Bovril (2 Tbsp) |
| 2 | Chillies, chopped | |
| 2 | Carrots, grated | |
| 2 | Tomatoes, grated | |
| 410 | g | Baked beans (1 tin) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
Method
- Heat the oil in a pot over medium heat. Add the peppers and onions and sauté until soft and translucent for about 5 minutes. Stir in curry powder, turmeric, and paprika. Toast the spices for 1 – 2 minutes to release their aroma.
- Stir in Bovril, chillies, carrots, and tomatoes and cook for 5 – 8 minutes, stirring occasionally, until the vegetables are tender and the mixture thickens.
- Add the baked beans, stir well and simmer for 5 minutes. Adjust seasoning with salt, pepper.
