Penguin Random House SA has shared a recipe for Mexican Chakalaka from Aiden Pienaar’s new cookbook Mexico in Mzansi!

In Mexico in Mzansi, Pienaar brings local flair to some traditional Mexican favourites.

By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Pienaar gives Mexican cuisine an Mzansi-style facelift.

Picture this: olive oil sizzles in a pan, welcoming onions, garlic, and green peppers. Spices join the party, followed by grated carrots and tomatoes. Black beans add depth, and fresh coriander seals the deal.

This recipe makes 4 cups.

Introduction

You can’t have Mexico in Mzansi without at least one fun twist on the famous South African chakalaka.

Instead of navy or kidney beans, we will use black beans and a sprinkle of fresh coriander to elevate the flavours. There’s no doubt it’s chakalaka, but with a smoky Mexican twist.

Ingredients

olive oil for frying

4 large white onions, chopped

4 cloves garlic, chopped

2 green bell peppers, deseeded and diced

1/2 cup curry powder

4 tsp chilli powder

4 tsp chipotle chilli marinade (turn to page 16 of Mexico in Mzansi for Chef Aiden’s original recipe)

10 carrots, peeled and grated

4 x 410g can chopped and peeled tomatoes

salt and ground black pepper to taste

4 x 400g can black beans, drained

1/2 cup chopped fresh coriander

Method

Heat some olive 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 coriander.

This can be served hot or cold. Store in the fridge in an airtight container for up to 3 days.

 

Categories Cookery Lifestyle Non-fiction South Africa

Tags Aiden Pienaar Cookbooks Cookery Mexico in Mzansi Penguin Random House SA Recipes