Today I saw my friend, Robin. The last time I saw her we were graduating from high school...23 years ago!!! Yet, it seemed like I had not seen her in 23 days. We picked up right where we left off and meeting her wonderful family was such a treat. When I found out her husband was from South Africa, I immediately knew I had to give chakalaka a try.
INGREDIENTS (makes 3 cups)
- 2 Tablespoons olive oil
- 2 White or yellow onions, choppep
- 2 Bell peppers, seeded and chopped
- 2 Jalapeno peppers, seeded and finely minced
- 1 Serrano pepper, seeded and finely minced
- 4 Garlic cloved, minced
- 1/2 teaspoon fresh ginger, finely minced
- 3 Large tomatoes, chopped
- 2 heaping Tablespoons brown sugar
- 2 teaspoons Curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground corriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped cilantro
- salt and pepper to taste
Heat the oil in a large saucepan over medium-high heat. Add the onions, bell peppers and chile peppers.Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 8 minutes. Add the garlic, ginger, curry powder, cumin, coriander and cinnamon. Cook until fragrant, another 5 minutes.
Stir in the tomatoes, red pepper flakes and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. Add the brown sugar and 1 teaspoon kosher salt and 1/2 teaspoon ground, black pepper. Taste and add more salt or pepper, if needed. Remove from heat and stir in the cilantro. Let the chakalaka stand for 10 to 15 minutes before serving. Serve either hot or cold. You can keep in the fridge for up to 4 days.