CHEF UKHONAYE’S CHAKALAKA

INGREDIENTS:

• 2 Tablespoons Willowcreek Estate Blend Extra
• Virgin Olive Oil
• ½ White Onion, thinly sliced
• 2 Cloves Garlic, finely chopped
• ¼ Red Pepper, sliced
• ¼ Yellow Pepper, sliced
• ¼ Green Pepper, sliced
• 2 Teaspoons medium curry powder
• 1 Large carrot, grated
• 2 Teaspoons Brown Sugar
• 2 Tablespoons Willowcreek Cabernet Sauvignon
• Balsamic Vinegar
• 1 Can Baked Beans
• Salt & Pepper

METHOD:

1. In a sauce pot, heat up your olive oil to a medium high heat.
2. Fry your onions till translucent for about 1 minute. In the same pot, add all 3 of your peppers and cook for 2 minutes till semi-soft and fragrant. Season with Salt & Pepper.
3. Once peppers have softened, add your curry powder and cook for 30 seconds till it is mixed well and starting to catch at the bottom of the pot. Add your carrots and stir for another 30 seconds.
4. Season once more with Salt & Pepper.
5. Add your garlic and brown sugar to the pot and cook for 2 minutes, stirring constantly.
6. Finish off with your vinegar and baked beans, cook for 1 minute.
7. Serve warm or chilled. It usually tastes even better the following day.

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