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Old 10-14-2012, 12:22 PM   #11
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Originally Posted by kadesma View Post
Thanks Snip, this looks so good, the warm rice salad got me. I'm a salad nut
kades
Hope you enjoy it :) Chakalaka is very versatile and it's a great relish to eat along side just about any protein. It's good on sandwiches, salad, pizza or anything that needs a little zip!
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Old 10-14-2012, 12:24 PM   #12
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Originally Posted by GotGarlic View Post
Sounds delicious :-)

We don't have peri peri, but depending on where you live, we have lots of dried or ground hot peppers available. From what I read, ground cayenne would be a good substitute.
Any red chilli powder will work, just watch out for cayenne. Sometimes cayenne is very spicy so maybe add a bit less :)
Hope you enjoy it!
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Old 10-30-2012, 03:34 AM   #13
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Originally Posted by Snip 13 View Post
Peri-peri just means Chilli chilli in Portuguese. You could use chilli powder instead :) Didn't know you guys don't get peri peri there.
We get it here and Peri Peri sauce...it is lovely
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Old 10-30-2012, 03:35 AM   #14
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Originally Posted by kadesma View Post
Thanks Snip, this looks so good, the warm rice salad got me. I'm a salad nut
kades
Kades, me too...I so love salads, one good thing about summer
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Old 10-30-2012, 03:39 AM   #15
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Thanks guys :)
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eggs, recipe, vegetables

Snip's Chakalaka Eggs on Toast Homemade Chakalaka 1/2 a cup of sunflower or light olive oil 1 large onion chopped 2 large red or green peppers (sweet peppers not chillies) 1 tsp bbq spice 1 tsp peri peri powder 1 tbsp of curry powder 6 large tomatoes grated or finely chopped 4 large carrots peeled and grated 1 cup of sliced greenbeans 1 tsp of aromat or sea salt 1/4 cup of white grape vinegar Warm oil in a pot, add peppers, onions, bbq spice, peri peri spice and curry powder. Fry till onions and peppers are soft. Add carrots, tomatoes and greenbeans and mix well. Simmer gently for 15 mins. Stir often. Add aromat or salt and vinegar and simmer for 5 mins more. Spoon into jars and boil in a water bath for 10 mins and refridgerate once cool. Relish will last a few months in the fridge. Could also be served as is without canning but use within 1 week. Chakalaka Eggs Whisk 6 large eggs well with a splash of milk and salt and pepper. Melt a tbsp of butter in a large pan or use olive oil. Gently scramble eggs till almost set. Stir in half a cup of chakalaka and serve on warm toast. 3 stars 1 reviews
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