What are the main ingredients in Chakalaka Beef & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Chakalaka Beef & Sweet Potato?

Calories: 683, Carbs: 99 grams, Fat: grams, Protein: 49.3 grams, Sugar: 38.9 grams, Salt: 801 grams

How do I prepare Chakalaka Beef & Sweet Potato?

IT’S THAT TIME CHEF!: Dish up the roasted sweet potato and side with the loaded chakalaka beef. Scatter over the diced cucumber and sprinkle over the chopped parsley. Jabulela ukudla kwakho, Chef! CHAKALAKA: Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced onions and the diced peppers until slightly soft and browning, 6-7 minutes. Add the diced tomatoes, the curry blend, and the grated carrot. Fry until fragrant, allowing the tomatoes to break down into a sauce, 4-5 minutes. Add 100ml of water, the drained beans, and the sliced chilli (to taste). Simmer until the mixture thickens to a chunky texture, 4-5 minutes. In the final 1-2 minutes, add the beef chunks. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm. BEEF: Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. Cut into bite-sized chunks. ROAST: Preheat the oven to 200°C. Rise the sweet potatoes and cut into bite-sized pieces. Spread them on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Chakalaka Beef & Sweet Potato?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Chakalaka Beef & Sweet Potato

Let’s keep things authentically South African for dinner tonight, Chef! Put away the can opener and grab some fresh ingredients and spices for a mouthwatering homemade chakalaka, which will be spooned over seared beef. Served with golden sweet potato.

Chakalaka Beef & Sweet Potato

with cucumber & fresh parsley

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Schnitzel (without crumb)
Bell Pepper
Bell Peppers
Cannellini Beans
Carrot
Cucumber
Curry Blend
Fresh Chilli
Fresh Chillies
Fresh Parsley
Onion
Onions
Sweet Potato
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

ROAST
Preheat the oven to 200°C. Rise the sweet potatoes and cut into bite-sized pieces. Spread them on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEEF
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. Cut into bite-sized chunks.
CHAKALAKA
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced onions and the diced peppers until slightly soft and browning, 6-7 minutes. Add the diced tomatoes, the curry blend, and the grated carrot. Fry until fragrant, allowing the tomatoes to break down into a sauce, 4-5 minutes. Add 50ml of water, the drained beans, and the sliced chilli (to taste). Simmer until the mixture thickens to a chunky texture, 4-5 minutes. In the final 1-2 minutes, add the beef chunks. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
IT’S THAT TIME CHEF!
Dish up the roasted sweet potato and side with the loaded chakalaka beef. Scatter over the diced cucumber and sprinkle over the chopped parsley. Jabulela ukudla kwakho, Chef!

Sweet Potato - 250g
Beef Schnitzel (without crumb) - 150g
Onion - 1
Bell Pepper - 1
Tomato - 1
Curry Blend - 20ml
Carrot - 120g
Cannellini Beans - 60g
Fresh Chilli - 1
Cucumber - 100g
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Rise the sweet potatoes and cut into bite-sized pieces. Spread them on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEEF
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. Cut into bite-sized chunks.
CHAKALAKA
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced onions and the diced peppers until slightly soft and browning, 6-7 minutes. Add the diced tomatoes, the curry blend, and the grated carrot. Fry until fragrant, allowing the tomatoes to break down into a sauce, 4-5 minutes. Add 100ml of water, the drained beans, and the sliced chilli (to taste). Simmer until the mixture thickens to a chunky texture, 4-5 minutes. In the final 1-2 minutes, add the beef chunks. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
IT’S THAT TIME CHEF!
Dish up the roasted sweet potato and side with the loaded chakalaka beef. Scatter over the diced cucumber and sprinkle over the chopped parsley. Jabulela ukudla kwakho, Chef!

Sweet Potato - 500g
Beef Schnitzel (without crumb) - 300g
Onion - 1
Bell Pepper - 1
Tomato - 1
Curry Blend - 40ml
Carrot - 120g
Cannellini Beans - 120g
Fresh Chilli - 1
Cucumber - 200g
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Rise the sweet potatoes and cut into bite-sized pieces. Spread them on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEEF
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. Cut into bite-sized chunks. You may need to do this step in batches.
CHAKALAKA
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced onions and the diced peppers until slightly soft and browning, 8-10 minutes. Add the diced tomatoes, the curry blend, and the grated carrot. Fry until fragrant, allowing the tomatoes to break down into a sauce, 5-6 minutes. Add 150ml of water, the drained beans, and the sliced chilli (to taste). Simmer until the mixture thickens to a chunky texture, 5-6 minutes. In the final 1-2 minutes, add the beef chunks. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
IT’S THAT TIME CHEF!
Dish up the roasted sweet potato and side with the loaded chakalaka beef. Scatter over the diced cucumber and sprinkle over the chopped parsley. Jabulela ukudla kwakho, Chef!

Sweet Potato - 750g
Beef Schnitzel (without crumb) - 450g
Onions - 2
Bell Peppers - 2
Tomatoes - 2
Curry Blend - 60ml
Carrot - 240g
Cannellini Beans - 180g
Fresh Chillies - 2
Cucumber - 300g
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Rise the sweet potatoes and cut into bite-sized pieces. Spread them on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEEF
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 20-30 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan and season. Cut into bite-sized chunks. You may need to do this step in batches.
CHAKALAKA
Return the pan to medium-high heat with a drizzle of oil if necessary. When hot, fry the sliced onions and the diced peppers until slightly soft and browning, 8-10 minutes. Add the diced tomatoes, the curry blend, and the grated carrot. Fry until fragrant, allowing the tomatoes to break down into a sauce, 5-6 minutes. Add 200ml of water, the drained beans, and the sliced chilli (to taste). Simmer until the mixture thickens to a chunky texture, 5-6 minutes. In the final 1-2 minutes, add the beef chunks. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
IT’S THAT TIME CHEF!
Dish up the roasted sweet potato and side with the loaded chakalaka beef. Scatter over the diced cucumber and sprinkle over the chopped parsley. Jabulela ukudla kwakho, Chef!