Meatless Monday’s: Chakalaka Style Risotto

Journey with us to the vibrant townships of Johannesburg, where culinary history was made by Mozambican mine workers seeking comfort and flavor after long shifts underground. They gathered around makeshift stoves, combining tinned produce with fiery chili to create Chakalaka, a spicy vegetable relish that has since become a beloved staple in South African cuisine.

Pay homage to this rich culinary tradition with our Vegetarian Chakalaka Style Risotto. Imagine the robust flavors of Chakalaka woven into the creamy, comforting texture of risotto. This dish brings together the heartwarming elements of Italian and South African kitchens, creating a fusion that is both nostalgic and novel. Each bite tells a story of resilience and innovation, a tribute to the ingenuity of those early culinary pioneers. Dive into this flavorful journey and discover the magic that happens when cultures and cuisines blend beautifully. Enjoy our Vegetarian Chakalaka Style Risotto, a dish that is sure to spice up your dining experience and warm your soul.

What You Need

Ingredients:
2 tbsp. coconut oil
1 large onion, chopped
2 cloves garlic, sliced
2/3 cup (150g) risotto rice
1 tsp. dried thyme
1 tbsp. curry powder
2 tbsp. fresh ginger, grated
1/2 tsp. chili flakes
1 1/4 cup (300ml) vegetable stock
1 carrot, grated
1 red pepper, chopped
1 can chopped tomatoes
1 cup (175g) sweetcorn

Directions

Heat the oil in a large deep pan and saute the onions and garlic together for 3 to 4 minutes until soft.
Add the risotto rice, thyme, and curry powder and stir fry briefly. Next, add the grated ginger, and chili, season with salt and pepper to taste.
Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for about 20 minutes, checking periodically. If the liquid
is absorbed before the end of cooking, add some more water.
Next, add the grated carrot, red pepper, chopped tomatoes, and sweetcorn, mix well. Cover and cook for an additional 5 minutes, stirring constantly.
Makes 4 servings.

Calories per serving: 264
Fats per serving: 8 grams
Protein per serving: 5 grams
Carbohydrates per serving: 42 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.