For me, chakalaka is the ultimate South African classic. It’s one of those dishes that reminds me of summer braais (barbecues) and big family get-togethers, and the combination of peppers, onions, tomatoes and spices is so vibrant and full of flavour that it enhances any meal you add it to. The mango chicken wings, meanwhile, are among my all-time favourites, and I often make them whenever I want something a little different for a braai. They’re always a hit at gatherings, and I never seem to make enough!Chakalaka (pictured top)I love how versatile chakalaka is – whether I’m pairing it with grilled meat, spooning it over eggs or avocado toast, or just enjoying it on its own, it’s always a crowd-pleaser. I like mine with a bit of heat, but you can easily make it milder, if that’s more your style.Prep 25 minCook 30 minServes 83 tbsp vegetable oil
1 onion, peeled and finely chopped8cm piece fresh ginger, peeled and grated 2 garlic cloves, peeled and minced or grated2 tbsp curry powder, or less to taste½ spring cabbage (hispi or similar), cored and finely sliced1 yellow pepper, stalk, seeds and pith discarded, flesh cut into roughly ½cm dice 1 red pepper, stalk, seeds and pith discarded, flesh cut into roughly ½cm dice4 large carrots, peeled and grated5 tomatoes, finely chopped400g tin baked beans