Makes 6

INGREDIENTS
For the chakalaka filling

2 tbsp vegetable oil

1 onion, peeled and diced

2 tsp curry powder

2 tsp crushed garlic

1-2 chillies, chopped

4 cups thinly sliced cabbage

2 tomatoes, diced

1 green pepper, diced

1 large carrot, grated

400g tin baked beans

Salt and pepper

For the steamed breads

560g flour

2 tsp yeast

2 tsp salt

4 tsp sugar

500ml lukewarm water

METHOD

For the chakalaka filling

Heat the oil in a large pot and fry the onion for 5 minutes. Then add the curry powder, garlic and chilli to taste. Fry for 1 minute.

Add the cabbage, tomatoes, pepper and carrot. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Add the baked beans and cook for 3 minutes.

For the steamed breads

Grease 6 heatproof moulds or ramekins.

Sift the dry ingredients into a bowl. Make a well in the centre and add the water. Knead until the dough is combined and no longer sticks to your hands.

Divide dough into 6 pieces and roll into balls. Using your thumb, make an indentation in the centre of each ball. Fill with 1 tsp chakalaka. Pinch the sides closed, leaving no filling visible.

Place the balls in ramekins or moulds, cover and leave to rise for 15 minutes.

Place the moulds into a pot and fill with water ¼ way up their sides.

Cook over medium heat with the lid on for 10 minutes. Cook for a further 10 minutes with the lid slightly ajar.

Allow the steamed breads to cool slightly before removing from the moulds.

*Recipe courtesy of Livingspace Magazine