Chakalaka

Heat a large stockpot with the coconut oil. Once hot, add onions, garlic, and chilis.

Once onions appear slightly translucent and to have “sweated” a bit, add green beans and bell pepper to stockpot and stir around. After 1–2 minutes, add carrots and spices (white pepper, paprika, thyme, and curry powder). Add a small splash of water if = pot seems too dry, but otherwise, stir spice mixture thoroughly throughout ingredients. Let simmer for 5 minutes together.

After 5 minutes, add tomatoes and tomato puree and stir thoroughly. Cook for another 2 minutes. Finally, add beans and incorporate well into tomato mixture. After about 3 minutes of simmering together, take off heat. Chakalaka can be served both cold and hot, depending on your preference.

Recipe adapted from Cooking with Funi.