A vegetable stew made with baked beans and dried thyme
Prep Time 11 minutes
Cook Time 20 minutes
Total Time 31 minutes
Course soup & stew
Cuisine African
Servings 8 People


  • Sauce Pan
  • Rubber spatula


  • 400 g Canned Chopped Tomatoes
  • 4 Medium Carrots (Grated)
  • 1 Medium Onion (Diced)
  • 2 Tbsp Tomato Paste
  • 2 Green Chili (Chopped)
  • 1 Small Ginger (Grated)
  • 3 Cloves of Garlic (Minced)
  • 1 Tbsp Curry Powder
  • 1 Medium Yellow Bell Pepper (Diced)
  • 1 Medium Red Bell Pepper (Diced)
  • 1 Medium Green Bell Pepper (Diced)
  • 200 g Baked Beans
  • 1 Tsp Dried Thyme
  • 1 Tsp Ground Black Pepper
  • Tsp Salt
  • 3 Tbsp Vegetable Oil


  • Heat the vegetable oil in a saucepan over medium heat. Add the onion, stir until translucent, then add the chilli, garlic, half of the ginger, curry powder, stir and let simmer for 3 minutes.
  • Add the bell peppers, stir and let cook for 2 minutes.
  • Add the grated carrots, stir to combine well and let simmer for 2 minutes.
  • Add the chopped tomatoes, tomato paste, stir and let simmer until thickened for 10 minutes.
  • Remove from heat, add the baked beans, remaining ginger, dried thyme, salt, back pepper and stir in.
  • Chakalaka ready to serve.


Keyword Chakalaka

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