Chakalaka

2 tbsp olive oil

1 onion, finely chopped

2 finely chopped chillies

2 cloves of crushed garlic

50 g finely chopped ginger

2 tbsp hot curry powder

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

5 large, grated carrots

1 can chopped tomatoes

50 g tomato paste

2 cans of baked beans

2 sprigs of fresh basil leaves

Salt and pepper to taste

Light up the KUDU and let it burn to medium heat.

Adjust your cast iron skillet over medium to low heat.

Heat the olive oil in the cast iron skillet.

Add the onions, crushed garlic, ginger, and chillies. Cook until the onions have browned.

Add the curry powder and bell peppers. Stir and simmer for 2 minutes.

Add the basil and carrots to stir into the mixture and make sure the ingredients are covered in the curry powder and spices.

Add the can of chopped tomatoes, tomato paste and baked beans. Stir and simmer for 5 to 10 minutes.

The mixture should be nice and thick by now.

Take the mixture of the cast iron skillet, add salt and pepper to taste and enjoy.