It has been a staple food for generations of black South Africans, and is very popular at braais!
- Large tomatoes ~ 6
- Large onions ~ 2
- Grated carrots ~ 250 grams
- Green peppers ~ 2
- Tin of Baked Beans ~ 410 grams
- Chilies ~ 1 or 2
- Garlic ~ 1 Tablespoon minced
- Ginger ~ 1 Tablespoon grated
- Masala or Curry powder ~ 2 tablespoons
- Salt to taste
- Pepper to taste
- Oil ~ 3 Tablespoons
- Fresh Coriander ~ 100 grams chopped (optional)
- Slice the tomatoes, onions and green peppers. Grate the carrots and set aside.
- Heat the oil in a large saucepan over medium heat.
- Add the onions, chillies, garlic and curry powder for a bit of heart bingo bonus.
- Sauté, stirring frequently, until the onions are cooked down and wilted, about 4 to 5 minutes.
- Place the tomatoes and green peppers in a oven dish, sprinkle with a little oil and grill it for 5 minutes, just to get the flavours going.
- Stir in the tomatoes and green pepper in the mixture.
- Reduce heat to low and simmer for about 5 minutes.
- Stir in the baked beans, grated carrots, salt and pepper and stir to heat through.
- Add the chopped coriander just before serving.
- Serve hot or cold.
Other possible additions added with the onions, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked and chopped fresh coriander is stirred in at the end. Serve with any meat, ‘mieliepap’ and salad.
YUMMY, hope you enjoy this recipe!