Chakalaka:

• 2 tbsp sunflower oil, or canola
• 1 onion, finely diced
• 2 garlic clove, minced
• 2 cm fresh ginger, minced
• 2 small chillies, deseeded and finely chopped
• 2 tsp curry powder
• 1 tsp paprika
• 0.5 tsp salt
• 0.5 peppers, each yellow, green and red pepper, deseeded and finely chopped
• 2 carrots, peeled and grated
• 1 small green cabbage, shredded
• 2 tomatoes, finely chopped
• 400 g tin of baked beans
• 2 tbsp double cream plain yoghurt
• 1 tsp fresh thyme

Vetkoek:

• 750 ml self-raising flour
• 5ml salt
• 500 ml double cream plain yoghurt
• oil, for deep frying

Garnish:

Chakalaka:

1. 1. Heat a large pan over medium heat and add the oil. Sauté the onion until soft and translucent.
2. 2. Add the garlic, ginger, and chillies, and cook for 1 minute until fragrant. Stir in the curry powder, paprika, and salt, and toast the spices for 2 minutes.
3. 3. Add the peppers and cabbage, and cook for 4–5 minutes until they begin to soften. Stir in the carrots and tomatoes, and cook for another 2–3 minutes.
4. 4. Finally, add the baked beans and thyme. Reduce the heat and let the mixture simmer gently for 5 minutes, stirring occasionally.

Vetkoek:

1. In a mixing bowl, combine the self-raising flour and salt.
2. Add the yoghurt and mix to form a soft dough. If the dough is too sticky, add a little more flour. Divide and shape into 12 balls.
3. Heat about 4 cm of oil in a deep frying pan. Fry the vetkoek gently for 4–5 minutes per side, or until golden brown and a knife inserted in the centre comes out clean. Drain on absorbent paper.
4. Slice the vetkoek open and fill with chakalaka and grated cheddar. Serve immediately.