Ingredients

• 1 large red onion
• 2 cloves of garlic
• ginger
• 2 carrots
• 1 green pepper
• 1 red pepper
• 800 ml tomato passata
• 100ml mayonnaise
• 1 tin baked beans in tomato sauce
• 1 chopped chili
• 1 tsp white pepper
• 1 tsp mild curry powder
• 1 cucumer for decoration

Instructions

Chop garlic and ginger into semi-fine chunks. Peel and chop onions. Fry garlic, ginger and onions, and green pepper in vegetable oil, together with all the spices and chillies until the onion is nicely caramelized. Once the onions and green pepper start to stick in the pan and almost begin burning, add the grated carrots. Stir while cooking over a medium-high heat, until the carrots turn brown in colour. At this stage, put in baked beans.

In a separate pot on the stove, stir together tomato paste and tangy mayonnaise. Bring to the boil. While boiling, add to the mixture above.

Place in a container with a lid. When the mixture has cooled, place in fridge overnight. The next morning, decorate the mixture with cucumber slices and serve.

The cucumbers make a great decoration, and crunchy addition, to the chakalaka