RUSSIANS & CHAKALAKA
YIELD: Serves 8
INGREDIENTS
- 45 ml (3 Tbsp) Oil, for frying
- 200 g (2 small) Onions, chopped
- 50 g (½ small) Green pepper, chopped
- 25 g (¼ small) Red pepper, chopped
- 25 g (1½ Tbsp) Tomato paste
- 50 g (½ sachet) Chakalaka Base R/P (08556030)
- 410 g (1 can) Tomatoes, chopped
- 375 ml (1½ cups) Water
- 1.6 kg (16) Russians, made using Russian/Cooked Salami NF (02931008)
METHOD
1 Heat 30 ml (2 Tbsp) of oil in a large pot and fry the onions until soft and transparent. 2 Add the peppers and fry for ± 2 minutes. 3 Add the tomato paste and mix through. 4 Add the Chakalaka Base R/P, tomatoes and half the water (190 ml). Bring the mixture to the boil. 5 Gradually add the remaining water. 6 Reduce the heat and simmer for ± 15 minutes or until thickened. 7 Heat the remaining oil in a non-stick pan. Score each Russian diagonally and fry for 2 - 5 minutes or until cooked and golden brown, rotating often. 8 Serve the prepared russians and chakalaka relish with pap, wilted spinach and charred green cabbage.
