Fire-Charred Pepper Chakalaka with Toasted Whole Spices

Method

1. Heat the oven grill (broiler) to 250 °C. Put the whole peppers on the top shelf and grill for 14 min, turning every 4 to 5 minutes, until the skin is blistered and black all over. You can also char them directly over a gas flame, turning with tongs. While hot, put them in a bowl, cover and leave for 10 minutes so the skins slip off. Peel, seed and cut into 1 cm strips.

   Add in this stepRed and yellow peppers 1½

2. Toast the cumin and coriander seeds in a dry pan on medium-low heat for 2 min, shaking, until fragrant and a shade darker, then grind them finely in a mortar or spice grinder.

   Add in this stepCumin seeds ¾ tspCoriander seeds ¾ tsp

   medium-low heat

3. Heat the oil in a 24 cm pan on medium heat and add the curry leaves (stand back: they spit). After a few seconds, add the finely chopped onion and fry for 7 min, until light golden.

   Add in this stepSunflower oil 2 tbspFresh curry leaves 6Onion 1

   medium heat

4. Lower the heat to medium-low heat and add the chopped garlic, ginger and chilli, the ground spices, turmeric, smoked paprika and tomato paste. Fry for 2 min, until the paste turns a deep brick red.

   Add in this stepGarlic cloves 2Fresh ginger 10 gGreen chilli 1Ground turmeric ½ tspSmoked paprika 1 tspTomato paste 1 tbsp

   medium-low heat

5. Add the coarsely grated carrot and finely shredded cabbage and fry on medium heat for 6 min, until wilted.

   Add in this stepMedium carrots 2White cabbage 100 g

   medium heat

6. Add the chopped tomatoes, beans, water, brown sugar, salt and the charred peppers and simmer on medium-low heat for 10 min. Crush a few beans with the spoon to thicken the sauce.

   Add in this stepMedium tomatoes 2Canned cannellini beans, drained 240 gWater 100 mlBrown sugar ¾ tspSalt 1 tsp

   medium-low heat

7. Take off the heat, stir in the vinegar and leave for 10 minutes for the flavours to settle. Adjust the seasoning and serve with grilled meat, pap or crusty bread.

   Add in this stepApple cider vinegar 1½ tsp