Chakalaka

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            FOOD FUNNY
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Here's a cute one from Anna Welander. Where does she get
them all?

After the egg hunt on Easter Sunday, the young farm boy
decided to play a prank. He went to the chicken coop and
replaced every single egg with a brightly colored one. A few
minutes later the rooster walked in, saw all the colored eggs,
then stormed outside and beat up the peacock!

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            TODAY'S RECIPE
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People disagree as to whether this popular dish is a sauce,
a side dish, or a salad. It is often served on top of pap (a corn-
based porridge similar to polenta or grits), and therefore used
as a sauce. It is also served along with samp (another corn dish)
and stews, serving more as a side dish than a sauce. And since
it can be served cold as well as hot, it also has credentials as
a salad. The few things they can agree on is that it is spicy,
vegetarian, and good with just about everything.

Chakalaka

1/2 cup (125 ml) vegetable or canola oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2-4 small hot chilies, finely chopped
3 Tbs (45 ml) curry powder
2-3 tomatoes, chopped
1 carrot, grated
1 green bell pepper (capsicum) cored, seeded, and chopped
1 red bell pepper (capsicum) cored, seeded, and chopped
1 15-oz (425 g) can baked beans
2 Tbs (30 ml) chopped cilantro (coriander leaves)

Heat the oil on a pot over moderate heat and saute the onion,
garlic, and chilies until tender but not brown, about 5 minutes.
Stir in the curry powder and cook for 1 minute. Add the tomatoes
and cook for 10 minutes. Add the carrot and bell peppers and
cook for 10 minutes. Add the baked beans and cook for 5 minutes.
Stir in the cilantro just before serving. Serve hot or cold. Serves
4 to 6.
Received on Wed Sep 27 03:52:09 2006