Chakalaka with Pork and Steamed Bread

Chakalaka with Pork and Steamed Bread

Total Time: 2.5-3 hours

Prep Time: 40 minutes

Cook Time: 1.5-2 hours

Servings: 4-5 people

Suitable For: Spicy comfort food cravings

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To celebrate Heritage month, we partnered with Capital Hotel School in Pretoria and asked their chef students to create unique dishes based on South Africa's traditional favourites. For this twist on chakalaka, S'phesihle Twala and Ezechiel Dossou added a steamed bread accompaniment inspired by a family recipe.

Ingredients

FOR CHAKALAKA

  • 410g Koo Mild and Spicy Chakalaka
  • 385g hot vegetable atchar
  • 10ml cooking oil
  • 7g salt

FOR PORK RASHERS

  • 170g pork rashers
  • 15ml cooking oil

FOR STEAMED BREAD

  • 10g active dry yeast
  • 325ml lukewarm milk
  • 500g flour
  • 2 tablespoons butter
  • 2 large eggs
  • 10g salt
  • 30ml cooking oil

Instructions

CHAKALAKA

  1. Heat up the cooking oil in a saucepan.
  2. Sauté the chakalaka for 5-10 minutes, then add in the vegetable atchar.
  3. Add salt and serve.

PORK RASHERS

  1. Season your rashers and braai until crispy.

STEAMED BREAD

  1. Sieve flour and salt together in a large mixing bowl.
  2. Rub the butter into the dry mixture. Add the dry yeast and mix.
  3. Add the lukewarm milk and stir until it forms a soft dough. Make sure milk is not too hot. Take care not to stir too much, to ensure it rises well. 
  4. Knead the dough for 5 minutes on a lightly floured working surface. Then place into a bowl that has lightly oiled sides. Cover and leave at room temperature until volume has doubled (10-15 minutes).
  5. Knead the dough down for 1 minute. Divide the dough into two pieces and place in an oiled bread tin. You can also use a cast iron bread pot if you're planning to bake directly on coals. Cover and leave to rise for at least 30 minutes.
  6. Baste top of bread with water and bake for 35 minutes at 200 degrees Celsius. If baking on the braai, ensure your cast iron pot is positioned high enough over the coals so that the bread bakes slowly and does not burn.
  7. Or close the lid of your gas braai and preheat until 200. Make sure to only put on the outside burners and place your pot in the middle of your braai to help regulate the heat.
  8. Make sure that you regularly turn your pot if you're using a charcoal braai or open fire to prevent your bread from burning.
  9. To test if bread is done, insert a kebab stick. If it comes out clean, the bread is ready.
  10. Remove from oven or braai and cool down on wire rack for 5-10 minutes.

MEGAMASTER RECIPE TIPS

Tip 01 Tip 01

To up the heat in your chakalaka, add some cayenne pepper.

Tip 02 Tip 02

For even more chakalaka flavour, add crushed garlic.

Tip 03 Tip 03

For a final touch, add fresh thyme just before serving your chakalaka.