Ingredients

• 700 g potatoes
• 1 x 410g can Rhodes Quality Chakalaka Hot & Spicy
• 1 x 410g can Rhodes Quality Baked Beans
• 125 ml (½ cup) mayonnaise 
• 125 ml (½ cup) plain yoghurt
• 65 ml (¼ cup) fresh coriander leaves, chopped

Method

1. Place the potatoes in a saucepan of salted water and boil until tender.
2. Drain and cool.
3. Peel and cut into even sized pieces.
4. Pour the Rhodes Quality Chakalaka Hot & Spicy and the Rhodes Quality Baked Beans into a sieve. 
5. Allow any excess sauce to drip off and then spoon the vegetables into a large bowl.
6. Add the mayonnaise and the yoghurt and stir well.
7. Add the potato pieces to the bowl and gently stir to mix.
8. Sprinkle over the chopped coriander.
9. Refrigerate until serving.

Cooking Tip

Keep the excess chakalaka sauce and use as a basting for meat or chicken on the braai.

Servings

Serves 6-8 as a side