Deep-fried chakalaka-flavoured bites with a yoghurt dip for a flavoursome appetiser.

Ingredients

Yoghurt Raita

• 125 ml (½ cup) plain yoghurt
• 1 ml (¼ tsp) ground cumin
• 45 ml (3 Tbsp) chopped cucumber
• 45 ml (3 Tbsp) chopped tomato
• 15 ml (1 Tbsp) chopped fresh coriande
• Salt and freshly cracked black pepper

Chakalaka Bites

• 1 x 410g can Rhodes Quality Chakalaka Mild & Spicy
• 1 egg
• 250 ml (1 cup) self-raising flour
• 45 ml (3 Tbsp) chopped fresh coriander
• Oil for frying

Method

1. To make the raita, place the yoghurt and the remaining prepared ingredients into a bwol.
2. Mix well.
3. Season to taste and set aside.
4. Place the Rhodes Quality Chakalaka Mild & Spicy into a colander and leave to stand for 30 minutes, stirring occasionally, to drain the sauce.
5. Place the drained chakalaka, the egg, self-raising flour, and coriander into a bowl.
6. Mix to a stiff batter using a fork.
7. Heat the oil in a medium saucepan.
8. Drop even spoonfuls of batter into the oil and cook for 3-4 minutes, turning over, until the bites are golden brown and crispy.
9. Drain on kitchen paper to remove excess oil.
10. Serve hot with the yoghurt raita.

Serving

Serves 4

Cooking Times

Prep Time: 20 minutes Cooking Times: 15 minutes

Cooking Tip

Use the drained chakalaka sauce to flavour mayonnaise and butter, or toss with hot pasta for a quick and spicy snack.