Ingredients
Chakalaka
To taste Aromat
1 Onion, finely chopped
400 g Carrots, peeled and grated
2-3 Chillies, finely chopped
10 ml Crushed garlic
10 ml Curry powder
2 ml BBQ spice
For salsa
2-3 Tomatoes, cut into medium dice
1/2 Onion, finely chopped
60 ml White vinegar
1-2 Fresh chillies, finely chopped
To taste Salt
Inyama yezimbambo
3kg Pork ribs
To taste Steak and chops spice
To taste Aromat
nePapa
Olive oil, for frying
2 bottles Spare rib marinade
875 ml Maize meal
450 ml Cold water
200 ml Boiling water
As needed Butter
To taste Salt
400 g Bacon, finely chopped
1/3 each Tricolour bell pepper, finely chopped
1/2 Onion, finely chopped
250g Mushrooms, finely chopped
Pumpkin leaves
3 cans Baked beans
To taste Salt and pepper
3 bunches Pumpkin leaves
To taste Salt
1 cup Peanuts
125 ml Peanut oil
1/2 ½ Onion, finely chopped
Instructions
Inyama yezimbambo
Preheat oven to 180-200°C. Lay ribs out on trays and sprinkle with steak and chops spice and then with Aromat. Rub meat with olive oil. Pour spare rib marinade over ribs, making sure to cover both sides of the ribs. Massage meat with marinade. Cover with foil, pierce foil with a fork, and place in oven for 1-2 hours. Thereafter remove foil and turn meat every now and then, to brown. When done, the ribs should be tender, and the sauce reduced and sticky. Cut into pieces that can be eaten with hands.
nePapa
In a bowl, combine 2 cups of maize meal with cold water. Bring 200 ml water to the boil in a large pot and add a knob of butter and salt. Stir the maize meal mixture into the boiling water. Add the remaining maize meal until the desired consistency is achieved. Stir constantly to avoid lumps. Once desired consistency is achieved, place lid on pot and let it cook for 10-20 minutes. Fry the bacon, peppers and onions in a pan for 5 minutes in a dash of oil. Add the mushrooms and sauté a few minutes. Season with Aromat.When the pap is cooked, add the fried bacon and pep pers to the pap and stir to mix in thoroughly. Adjust the seasoning.
Chakalaka
Sauté onions in a saucepan, add all the spices and fry until tender. Add chilli and carrots, stir to combine. Finally add baked beans and cook for 5 to 10 minutes. Adjust seasoning with salt and pepper.
Pumpkin leaves
Pick leaves from stem and wash thoroughly in salted water. Set aside to dry and cut into chunks. Place peanuts on a dish cloth, cover and bash to crush them finely. Transfer to a jug and add peanut oil. Combine thoroughly. Sauté onions in a pot, add peanut mixture and stir through the pumpkin leaves.
Salsa
Combine all salsa ingredients in a bowl and set aside.
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