Chef Benny Masekwameng’s Chakalaka


45ml (3 tbsp) olive oil
1 onion, chopped
1 carrot, grated
2 hot chillies, chopped
5ml (1 tsp) minced garlic
30ml (2 tbsp) hot curry powder
3 tomatoes, grated
1 x 420g can baked beans in tomato sauce
Salt and freshly ground black pepper


    • Heat the oil in a large saucepan over a medium heat, then add the onion, carrot, chilli, garlic and curry powder. Sauté, stirring frequently,until the onion and carrot are cooked down and wilted, about 4 to 5 minutes.
    • Stir in the tomatoes and bring to the boil.
    • Reduce heat to medium-low and simmer for about 5 minutes.
    • Stir in the baked beans and seasoning and stir to heat through.
    • Remove from heat and blend into a puree leaving it a little chunky!

Source: Times Live