Tuesday, 26 June 2012

Chakalaka Soup with Boerewors Meatballs

I went away to the wilds of Wales for the weekend, and after a weekend of drink, cheap burgers and white-water rafting, I really needed something healthy, not to mention the fact that I'm coming down with (another) cold, but this time I'm blaming it on the cold water from the rainy mountains of Bala (or the fact I was screaming like a girl when I went down the rapids...)

That's me, in the front, on the right of the picture, thinking about soup...
I may have mentioned before that Mrs Soup hails from South Africa, and so I thought I would make a signature South African soup, so I asked her what I should make, and she suggested this.  Now apparently, proper Chaklaka (another soup name, like Albondiga, that makes you smile whilst saying it!) is a sort of stew, although some variations of it seem to be more like relish, but I know for sure that Knorr (vendors of packet soups) make a Chakalaka Soup, as I've seen it in the dinky little shop that sells South African stuff in Leeds market, which is where I also got the Boerewors from.

So without further ado, here is Chakalaka soup, which, by the way, makes a good vegetarian soup, if you skip the meatballs and use vegetable stock.  You could also swap the canelini beans for a tin of baked beans (which I understand is a little more traditional, but as I can't stand baked beans, then I swapped them out)

For the Soup
2 Carrots
1 Red Pepper
1 Green Pepper
2 Onions
1 Red Chili
1tsp Minced Garlic
2tsp Minced Ginger
3 Tomatoes (Peeled)
1 Tin Chopped Tomatoes
1 Tin Canellini Beans
1.2l Stock
2tbsp Tomato Puree
1tsp Curry Powder
1tsp Cumin
Handful of Chopped Fresh Coriander

For the Meatballs
250g Boerewors Sausage
1 Onion
1tsp Cayenne Pepper
1tsp Turmeric


1. Make the meatballs.  Chop the onion very finely and combine with the de-skinned boerewors (Or you could use another type of sausage if you can't get the proper stuff).  Add the spices and mix everything together and then roll out into small balls, about 3cm across.  Put these in an airtight container and then refrigerate for about an hour

2. Slice the onion, red and green pepper, carrot and chili.

3.  In your soup pan, heat some oil, then add the vegetables, as well as the curry powder, cumin, ginger and garlic.  Fry for 5 minutes, until the vegetables start to soften and are thoroughly coated with the spices

4.  Add the tinned tomatoes, beans, puree and stock then bring to the boil and simmer for 30  minutes

5.  After 20 minutes, heat some oil in a frying pan and then cook the meatballs until they are nice and brown.

6.  Add these, as well as the skinned chopped fresh tomatoes to the soup and cook for 5 minutes, then serve.

7.  Garnish with a handful of chopped coriander or flat leaf parsley

1 comment:

  1. Great recipe. Would you be happy to link in to my Meatball edition of Food on Friday? This is the link . Hope you are having a good week.