Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Finely chop the onion, coarsely grate the carrot, and dice the bell pepper. Chop the garlic.
Start the chakalaka
Heat the oil in a wide pot over medium heat. Add the onion and cook for 5 minutes, until translucent. Stir in the garlic, curry powder, and chili flakes and cook for 30 seconds, until fragrant. Add the carrot and bell pepper and cook, stirring occasionally, for 5 minutes; the vegetables should soften slightly but remain firm.
Cook the vegetable sauce
Add the chopped tomatoes, baked beans with their sauce, vinegar, sugar, and 2 g of salt. Stir, bring to a gentle simmer, and cook uncovered for 15 minutes. Stir occasionally; the chakalaka should thicken while the vegetables retain their shape. Taste and, if needed, adjust the acidity with a little vinegar from the measured 10 ml.
Cook the pap
While the chakalaka simmers, bring 750 ml of water to a boil in a smaller pot and add the remaining 2 g of salt. Whisk the remaining 250 ml of cold water into the cornmeal to make a smooth mixture. Slowly pour it into the boiling water, stirring constantly. Reduce the heat, cover, and cook for 20 minutes; stir from the bottom every 5 minutes so the porridge does not stick. The finished porridge should be thick and smooth.
Serve
Divide the porridge among four bowls or plates and spoon the hot chakalaka on top. Serve immediately while the pap is soft and the chakalaka is warm.
