Onions, green pepper, carrots, red chilli pepper, tomatoes, baked white beans, salt, curry.
Warm the oil in a sauce pan for a minute.
Put in your chopped onion and green peppers into the oil and fry a little until soft.
Grate the carrots in some prefered way, chop to suitable length.
Chopped carrots, tomatoes and red chilli. I think of the Red Hot Chili Peppers every time I try to spell that. Not a necessary picture but I just love those colours and was a bit proud of that chop..
Add the carrots, tomatoes, chilli and baked beans and mix thoroughly.
Don't forget the beans, as I almost did there.... Cook the mixture for 15 minutes at medium heat. Stir every now and to make it smooth and so that it doesn't stick to the pot.
Add the curry, piri-piri and salt to season. Allow to cook for another 15 minutes.
I had some dried piri-piri peppers, so this was its final fate in this world, before ending up in my Chakalaka far away from its origin Africa.
Ready. If you prefer it smoother you could whizz it with some appliance, but I think it is better chunky, suitable for all kinds of dishes that need some spice.
Your Chakalaka can be eaten warm or cold, and can be stored in a sealed container for a week or more in the fridge.