Chakalaka With Spicy Cornfritters & Tumeric Rice

I was watching masterchef the other day and saw a women making “chakalaka”. It looked delicious and let’s be honest. The name is very funny. I found it very appealing, and thought I’d better make some myself, and that’s what I did.

Chakalakaogcornfritter7.1

I paired it with spicy cornfritters and tumeric rice. It was a wonderful combination of flavours, textures and spices. If you have any leftovers (which I bet you won’t) it would also make a delicious lunch the next day!

CHAKALAKA WITH SPICY CORNFRITTERS & TUMERIC RICE (serves 4)

INGREDIENTS:

CHAKALAKA

  • 2 carrots (grated)
  • 2 red bellpeppers (chopped)
  • 1 jalapeno (chopped finely)
  • 2 big tomatoes (chopped)
  • 4 cups cabbage (chopped)
  • 700g chilibeans*
  • 1 tsp curry powder
  • 1/2 tsp ginger powder
  • 1/2 tsp dried thyme

DIRECTIONS:

  • Add all the ingredients to a saucepan and simmer for 20 minutes. Adjust spices to your own liking

CORNFRITTERS:

  • 1 jalapeno (chopped finely)**
  • 3 cups corn
  • 50g cornmeal
  • 90g flour or if gf use oatflour***
  • a small bunch of fresh oregano & basil (chopped)
  • 15g spring onion (chopped)
  • 1 tsp lemon juice
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp baking powder
  • 3/4 – 1 cup water
  • salt & pepper to taste

DIRECTIONS:

  • Prepare all ingredients and add them all to a bowl and mix well
  • Add large spoonfuls to a warm pan with a little oil, shape round, and fry for around 2 minutes on each side
  • Makes around 10 fritters

TUMERIC RICE:

  • 200g rice
  • 500g water
  • 1 tsp tumericpowder
  • 1/2 tsp salt
  • 1/4 tsp pepper

DIRECTIONS:

  • add rice, water, tumeric, salt & pepper to a saucepan
  • bring to a boil and let it simmer for 15 minutes until cooked

Chakalakaogcornfritter4.1

Notes:

*I used chili beans from a can

**omit jalapeno if you don’t want your cornfritters spicy. They’re equally delicious without

***if you don’t have oatflour, just blend some oats finely

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