Bean and vegetable chakalaka with soft maize pap

Ingredients

For 1 serving

• Baked beans150 g
• Bell peppers120 g
• Carrots100 g
• Onion60 g
• Cabbage80 g
• Garlic1 clove
• Curry powder1 teaspoon
• Chili pepper0.5
• Tomatoes100 g
• Polenta (cornmeal)60 g
• Extra virgin olive oil10 g
• Saltto taste

In season: July – October

Method

1. Bring the water for the polenta (about five times its volume) to the boil in a small pan with a pinch of salt.
2. Meanwhile chop the onion and garlic, slice the chilli, dice the peppers, grate the peeled carrots, shred the white cabbage and chop the tomatoes.
3. Whisk the polenta into the boiling water in a thin stream and cook over low heat for 10 minutes, stirring often, until soft and creamy; keep it covered.
4. Heat the oil in a frying pan over medium heat and fry the onion, garlic and chilli with the curry powder for 3 minutes, until fragrant.
5. Add the peppers, carrots and cabbage and cook for 8 minutes, stirring, until softened; add the tomatoes and baked beans and cook for another 8 minutes, until the sauce thickens. Adjust the salt.
6. Serve the chakalaka over the polenta.