Nothing says ‘soul food’ like some delicious savoury South African gems. These mini steamed breads stuffed with bean chakalaka are sure to satisfy every comfort food craving you have!

MAKES 6 // COOKING TIME 1 hour 5 min

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
400 g tin baked beans
Salt and pepper
For the steamed breads
560 g flour
2 tsp yeast
2 tsp salt
4 tsp sugar
500 ml lukewarm water

METHOD
For the chakalaka filling
1. 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.
2. Add the cabbage, tomatoes, pepper and carrot. Bring to a simmer and cook for 5 minutes, stirring occasionally.
3. Add the baked beans and cook for 3 minutes. Season.
For the steamed breads
1. Grease 6 heatproof moulds (tin camping mugs work well).
2. 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.
3. 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.
4. Place the balls in mugs, cover and leave to rise for 15 minutes.
5. Place the mugs in 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.
6. Allow the steamed breads to cool slightly before removing from the mugs.

Top Tip

Avoid getting any water inside the mugs – this will cause the bread to come out soggy instead of light and fluffy.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen/HMimages.co.za