Chakalaka

Ingredients

Vegetable oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Bell peppers

2, diced (red and green for color)

Carrots

2, grated

Cabbage

1 cup, shredded

Canned diced tomatoes

1 can (14.5 oz)

Canned baked beans

1 can (15 oz)

Vinegar

1 tablespoon (white or apple cider)

Sugar

1 teaspoon

Chili powder

1 teaspoon

Paprika

1 teaspoon

Curry powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the diced bell peppers, grated carrots, and shredded cabbage. Cook for an additional 5 minutes, allowing the vegetables to soften.
4. Add the canned diced tomatoes, curry powder, paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients.
5. Cover the pot and let the mixture simmer for 10 minutes, until the vegetables are tender.
6. Incorporate the canned baked beans, sugar, and vinegar, stirring thoroughly. Simmer for another 10 minutes to meld the flavors.
7. Taste and adjust the seasoning, adding more salt, pepper, or sugar if desired.
8. Serve hot as a flavorful side dish alongside grilled meats or as a zesty topping for pap.