Chakalaka pork stew
There’s an old saying that goes: bless the home where food is cooked with love and laughter. This delicious chakalaka-flavoured dish is so easy to cook, you’ll have lots of time for light-hearted fun and family chatter while the pot simmers slowly in the background.
Preparation: 15 min | Cooking: 1 hour | Serves 5-8
30ml (2T) oil
750g-1kg pork stewing pieces
2 onions, chopped
3 carrots, coarsely grated
2 cans (410g each) mild and spicy chakalaka
salt and pepper
1 can (410g) whole kernel corn, drained
20ml (4t) Worcestershire sauce
fresh parsley, chives or any other herbs, chopped
bread, pap or a starch of your choice
- Heat half the oil in a large pot and fry the pork pieces in batches until golden brown. Set aside. In the same pot, add the remaining oil and fry the onions until translucent. Stir in the carrots, chakalaka and water.
- Bring to the boil and reduce the heat. Return the pork to the pot.
- Season with salt and pepper and simmer over low heat with a lid for 1 hour, or until the meat is soft.
- Add the corn and Worcestershire sauce and heat through. Stir in the parsley or fresh herbs.
Serve with bread, pap or a starch of your choice.
- Use your favourite chakalaka for this dish. If you like really spicy food, try the hot and spicy flavour.
- Increase the quantity of food by adding more chopped vegetables, such as thinly sliced cabbage, along with the onions and carrots. Also increase the amount of water if you need to.
- You can also add 1 can (410g) butter beans or baked beans along with the whole kernel corn. Heat through well before serving.