Chakalaka is a thick & delicious sauce which is usually taken cold as an additional meal to braaied boerewors , chops and barbecued meat. It is also used as a very colourful accompanying dish to a wide range of foods like pap, samp, mielie pap, curries, stews and so on.

• 150 mls of sunflower oil

• 1 large diced onion

• Two green diced peppers

• 20 mls Hot curry powder

• Four large carrots peeled & grated

• Six large tomatoes grated

• Two small red chilies finely chopped

• 450 grams baked beans in tomato sauce

• 1 Knorr vegetable stock pot

• 5 mls peri peri powder

• 5 mls Aromat

1. Heat the sunflower oil in a pot on medium heat 
2. Add your green peppers and onions and fry them until they are soft then add some curry powder & fry for one minute to release the aroma & flavor. 
3. Add in the grated carrots, chilies, tomatoes, beans & Knorr vegetable stock pot and thoroughly mix. 
4. Allow this mixture to cook for about fifteen minutes over medium heat. 
5. Now stir your mixture every five minutes to ensure that it doesn’t stick and become smooth 
6. Now you can add in your peri peri powder & Aromat & cook for another fifteen minutes.

Chachupa is the national dish of Cape Verde and  there are many ways to cook this tasty dish. It remains to be the distinct style of food for really practical reasons. The version of making Chachupa that we have here is called Chachupa Rica. It uses all of the ingredients on hand that we are providing below to make a rich meaty flavourful dish.

• Two cups of hominy

• Half a cup of kidney beans

• Half a cup lima beans

• Quarter cup shell beans

• Half lbs. chourico sliced

• ½ lbs of blood sausage sliced (morcella)

• 1 lbs of chopped cabbage

• ¼ sliced bacon

• 1 lbs chopped tomatoes

• 1lbs peeled and sliced plantains

• 1 lbs peeled & chunked yams

• 1 lbs peeled and chunked sweet potatoes

• 1 lbs peeled and chunked squash

• 1 chopped onion

• 2 cloves chopped garlic

• One bay leaf

• One tablespoon of chopped coriander

1. Soak the beans and hominy in a large bowl of water overnight.
2. On the next day heat six cups of water in a sauce pan. Add in 2 tablespoons of the olive oil, garlic, onions & bay leaf. Bring to the boil and add in the beans and hominy. 
3. In another separate saucepan, cook the Chourico , blood sausage , bacon and all the vegetables together. 
4. Once you are done with this let it simmer till the beans and hominy are almost tender. 
5. Add in the cooked meats and vegetables to the large saucepan on top of the beans & hominy. Cook this on low heat for at least one hour. 
6. After an hour turn off the heat and let it sit in the covered pan for approximately one and a half hours.

Brik is a famous Tunisian pastry that many people the world over who have tried it just cant stop thinking about.  This North African Filo pastry is a classic in itself and is cheap and very fun to play with. But there is a small twist to this. You will have to work really quickly with it before the sheets of brik start to dry up.

Ingredients

• Two medium sized sweet potatoes
• One and a half teaspoons coriander seeds
• Two dried red chillies
• Half a teaspoon ground cinnamon & a little extra
• Some salt
• Fresh ground black pepper
• Two spring onions finely chopped
• 1 large egg beaten
• 150 grams Butter
• Six Sheets of Filo Pastry
• One red finely sliced onion
• One bunch fresh sliced Watercress
• One bunch of fresh mint leaves
• A bunch of fresh flat leaf parsley
• 4 Tablespoons of fat free natural yoghurt
• Three lemons 2 cut in half and 1 juiced
• Some extra virgin olive oil
• One pinch ground cumin