Recipes

CHEF LIZIWE’S Chakalaka Umbhako
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
105 Minutes

Serves Icon

Serves
4 - 8

INGREDIENTS

  • BREAD
  • Lucky Star Mild & Spicy Chakalaka 2 Tbsp (30 ml)
  • Bread wheat flour 4 cups
  • Instant dry yeast 1 tsp (5 ml)
  • Lukewarm water 1⁄2 cup (125 ml)
  • Lukewarm milk 1⁄2 cup (125 ml)
  • White sugar 1 Tbsp (15 ml)
  • Salt 1 tsp (5 ml)
  • Frozen corn, thawed or canned corn 1⁄2 cup
  • FILLING
  • Lucky Star Pilchards in Tomato Sauce 2 cans (400 g each)
  • Lucky Star Baked Beans in Tomato Sauce 1 can (410 g)
  • Cooking oil 2 Tbsp (30 ml)
  • Large potato, cut into 8 1
  • Large onion, chopped 1
  • Medium green pepper, diced 1
  • Red chillies, chopped 2 (optional)
  • Garlic paste 2 tsp (10 ml)
  • Curry paste 3 tsp (15 ml)

METHOD

  1. BREAD:
  2. In a medium bowl, add the yeast to the lukewarm water (let bloom for about 10 minutes).
  3. In a separate large mixing bowl, sift the flour, add the sugar and salt and mix together.
  4. Before adding the wet ingredients, blitz the chakalaka to form a smooth puree.
  5. Now make a well in the centre, add the lukewarm milk, chakalaka puree and corn.
  6. Slowly start adding the yeast mixture and mix until well combined.
  7. Transfer the mixture onto a floured surface and knead the dough for about 8 - 10 minutes or till the dough is elastic.
  8. Place the dough in a slightly oiled bowl and cover with a cling wrap, place in a warm place and allow it to double in volume for about 30 minutes.
  9. Brush two small bread loaf tins or 4 cans with oil or melted butter or cook and spray.
  10. Once the dough has proved, knock the dough down and divide into two equal portions or four if you are using the cans and transfer the dough into the cans.
  11. Cover with a tea towel and place in a warm place to rise again for about 30 minutes.
  12. Bake in a preheated oven of 180°C for 30 - 40 minutes. immer for about 5 minutes. Serve with your bread, fried chips and grated cheese.
  13. When done remove from the oven and brush with melted butter while still hot.
  14. Cool the bread completely before slicing.
  15. FILLING:
  16. In a medium saucepan, heat half of the oil and fry the potatoes till just brown and set aside.
  17. In the same pan heat the remaining oil and add the onion, green pepper, chillies (if you are using), and cook for 5 minutes or until the onions are translucent.
  18. Add the garlic paste and curry paste and cook for another 5 minutes.
  19. Add the potatoes, a little water and cook until they are soft (you can add more water if needed) for about 10 minutes.
  20. Gently add the pilchards and baked beans and simmer for about 5 minutes.
  21. Serve with your bread, fried chips and grated cheese.

SHARE RECIPE

other recipes you may like

temp

GEORGIA’S Sardine Pâté

This quick and easy Sardine Pâté is the perfect breakfast or quick snack influenced by Georgia’s love for the ocean and fresh seafood. Serve with egg cups with toast.

View Recipe
temp

CHEF TSHEPISO'S Romaine Salad and Sardine Aioli

Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.

View Recipe
temp

Lucky Star Beans on French Toast

Simple yet tasty. This dish is a classic and super simple to make. Serve each french toast slice topped with the beans mixture. Lucky Tip: add grated mozzarella cheese on top.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!