March 30, 2026

Vetkoek with Chakalaka and Cheese

Serves:

Cooking Time:

< 45 min

Ingredients:

Chakalaka:
2 tbsp sunflower oil
or canola
1 onion, finely diced
2 garlic clove, minced
2 cm fresh ginger, minced
2 small chilli(es)
eg birdseye, deseeded and finely chopped
2 tsp curry powder
1 tsp paprika
0.5 tsp salt
0.5 pepper(s)
each yellow
green and red pepper, deseeded and finely chopped
2 carrots, peeled and grated
1 small green cabbage, shredded
2 tomatoes, finely chopped
400 g tin of baked beans
2 tbsp LANCEWOOD® Double Cream Plain Yoghurt
1 tsp fresh thyme

Vetkoek:
750 ml self-raising flour
5 ml salt
500 ml LANCEWOOD® Double Cream Plain Yoghurt
oil, for deep frying

Garnish:
125 ml LANCEWOOD® Grated Cheddar

Method

Chakalaka:

Heat a large pan over medium heat and add the oil. Sauté the onion until soft and translucent.
Add the garlic, ginger, and chillies, and cook for 1 minute until fragrant. Stir in the curry powder, paprika, and salt, and toast the spices for 2 minutes.
Add the peppers and cabbage, and cook for 4–5 minutes until they begin to soften. Stir in the carrots and tomatoes, and cook for another 2–3 minutes.
Finally, add the baked beans and thyme. Reduce the heat and let the mixture simmer gently for 5 minutes, stirring occasionally.

Vetkoek:

In a mixing bowl, combine the self-raising flour and salt.
Add the yoghurt and mix to form a soft dough. If the dough is too sticky, add a little more flour. Divide and shape into 12 balls.
Heat about 4 cm of oil in a deep frying pan. Fry the vetkoek gently for 4–5 minutes per side, or until golden brown and a knife inserted in the centre comes out clean. Drain on absorbent paper.
Slice the vetkoek open and fill with chakalaka and grated cheddar. Serve immediately.