Chakalaka Baked Potato

Ingredients

• 4 large potatoes
• 1 tbsp olive oil
• 2 tsp salt
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 1 tsp fresh ginger (grated/minced)
• 1 tsp bird's eye chillies (chopped)
• 2 tbsp curry powder
• 1 green bell pepper (finely chopped)
• 1 red bell pepper (finely chopped)
• 1 yellow red pepper (finely chopped)
• 3 medium carrots (grated)
• 1 cup tomato puree
• 1 cup water
• 1 tbsp sugar
• 1 can (400g/14oz) baked beans
• salt and black pepper (to taste)
• butter
• grated cheddar cheese
• sour cream
• chopped chillies (for garnish)
• chopped chives (for garnish)

Instructions

1. 1

   --- For the baked potatoes ---

2. 2

   Rub olive oil over large potatoes then season generously with salt. Place the potatoes on a baking sheet.

3. 3

   Place the potatoes in a hot oven and allow to bake for 45-60 minutes (more if they're very large) until a skewer or knife can easily be inserted and the skin is crisp.

4. 4

   --- For the chakalaka ---

5. 5

   In a large skillet or pan set over medium-high heat, add a splash of oil then saute the onion, garlic and ginger until aromatic.

6. 6

   Stir in the curry powder and chillies.

7. 7

   Add the chopped peppers and grated carrot then allow to sauté for another 5 minutes until the vegetables start to soften.

8. 8

   Pour in the tomatoes and baked beans.

9. 9

   Season with sugar, salt and pepper then pour in the water and allow to simmer gently for 10-15 minutes until the chakalaka has reduced and thickened slightly.

10. 10

    --- To serve ---

11. 11

    Cut open the potato then mash in a teaspoon of Kerry Gold butter then add some grated cheese.

12. 12

    Add a generous spoonful of chakalaka then garnish with a spoon of sour cream, chopped chives and thinly sliced chillies.

13. 13

    Serve immediately.