2 hours ago
8
For me, chakalaka is the ultimate South African classic. It’s one of those dishes that reminds me of summer braais (barbecues) and big family get-togethers, and the combination of peppers, onions, tomatoes and spices is so vibrant and full of flavour that it enhances any meal you add it to. The mango chicken wings, meanwhile, are among my all-time favourites, and I often make them whenever I want something a little different for a braai. They’re always a hit at gatherings, and I never seem to make enough!
Chakalaka (pictured top)
I love how versatile chakalaka is – whether I’m pairing it with grilled meat, spooning it over eggs or avocado toast, or just enjoying it on its own, it’s always a crowd-pleaser. I like mine with a bit of heat, but you can easily make it milder, if that’s more your style.
Prep 25 min
Cook 30 min
Serves 8
3 tbsp vegetable oil
1 onion, peeled and finely chopped
8cm piece fresh ginger, peeled and grated
2 garlic cloves, peeled and minced or grated
2 tbsp curry powder, or less to taste
½ spring cabbage (hispi or similar), cored and finely sliced
1 yellow pepper, stalk, seeds and pith discarded, flesh cut into roughly ½cm dice
1 red pepper, stalk, seeds and pith discarded, flesh cut into roughly ½cm dice
4 large carrots, peeled and grated
5 tomatoes, finely chopped
400g tin baked beans
Sea salt and black pepper
Chopped parsley, to serve (optional)
Put the oil in a large saucepan on a medium heat. Add the onion and saute, stirring regularly, for six to eight minutes, until soft and translucent. Add the ginger and garlic, cook for two or three minutes more, just to soften, then stir in the curry powder and cook for another minute, until the mix smells fragrant.
Add the cabbage, peppers, carrots and tomatoes, and cook for six to eight minutes, stirring regularly to ensure nothing sticks. Tip in the tin of baked beans, including their juice, cover the pan and leave to cook for 10 minutes more. Season with salt and pepper to taste. Scatter chopped parsley on top, if you’d like a hit of green, but it isn’t strictly necessary.
Serve the chakalaka on toast, on baked potatoes or as a side for chicken or fish. Any leftovers will keep in the fridge for up to five days.
Chicken wings with mango
The sweetness of the ripe mango glaze, combined with the spiciness of the wings, is the perfect flavour combo. If you don’t want to make the salsa, fresh mango slices on the side are also good.
Prep 15 min
Marinate 2 hr+
Cook 1 hr
Serves 6
500g chicken wings
Neutral oil, for brushing the braai
For the marinade
1 ripe mango, peeled, stoned and roughly chopped
2 garlic cloves, peeled
2 tsp paprika
Finely grated zest and juice of 2 limes
5 tbsp apple cider vinegar
4 tbsp runny honey
4 tbsp olive oil
2 tbsp chilli flakes
Sea salt and black pepper
For the mango salsa
1 ripe mango, peeled, stoned and cubed
1 small red onion, peeled and finely chopped
1 tomato, deseeded and finely chopped
A few coriander sprigs, leaves picked and finely chopped
1 small red chilli, finely chopped
Juice of ½ lemon
Start by making the marinade. Put the mango, garlic, paprika, lime juice and apple cider vinegar in a food processor and blend until smooth. Pour the marinade mix into a small saucepan set over a medium heat and cook for about 10 minutes. Add the honey, oil, chilli flakes and lime zest, then stir for another minute until the mix all comes together. Season to taste, then take off the heat and leave to cool.
Pat dry the chicken wings (I use a piece of kitchen towel) and put them in a container that will fit in the fridge. Reserve a small bowlful of the marinade (you’ll use this to baste the chicken later), tip the rest over the wings and toss to coat them well. Cover the container and chill for at least two hours, and ideally overnight.
Light the braai 30 minutes before you want to cook; alternatively, cook the wings under an indoor grill. When you’re ready to cook and the coals are hot, lightly brush the grill bars with oil. If you can adjust the height of the grill, raise it to a medium height; otherwise, move the coals to one side and arrange the chicken away from the coals, so the wings cook slowly on indirect heat. Lay the wings on the grill and cook for at least 30 minutes, turning them occasionally. Baste with the reserved marinade (save a little to finish), cook for another five minutes, then check the wings are cooked by cutting one down to the bone – if the juices run clear, they’re done (if it’s still a bit pink, simply cook for a little longer).
While the chicken is cooking, make the salsa. Mix all the ingredients in a bowl and season with a pinch each of salt and pepper to taste.
Transfer the cooked wings to a serving plate. Drizzle any remaining marinade over the top and serve with the mango salsa on the side for dipping.
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These recipes are edited extracts from The South African Cookbook: Authentic Flavour-Packed Recipes from Cape Town to Durban, by Nokx Majozi, published by Bloomsbury (£26). To order a copy for £23.40, go to guardianbookshop.com
