We’re all juggling so many balls at the moment, teacher, carer, parent, worker – the list is endless. I’m back at the match sticks in my eye scenario of last lockdown. How are you all coping?
We all know that eating well and staying active is important for both our physical and mental wellbeing.
BUT for many (me included) daily routines are all over the show right now and do you know what – ITS OKAY. I’m definitely more relaxed about certain things this lockdown and one of my favourite ways to relax in the evening is with a giant bowl of comfort food and a Netflix binge watch. Hit me up in the comments with some good recommendations. I haven’t seen The Queens Gambit yet which I hear is awesome. Plus I just got a recommendation to watch Married at First Sight Australia, which I know probably isn’t the most useful way to spend my time but if you love trashy tv that’ll hook you from the start; check it out.
This Chakalaka Risotto is literally soul in a bowl for the taste buds and feel good factor – I love cooking up a big rich and hearty risotto. They’re super easy to prepare, and are so versatile that you can literally add anything to them and customise them to taste and this dish is completely vegan too!!
Chakalaka is a South African vegetable relish that may have originated in the townships of Johannesburg when Mozambican mine workers coming off shift cooked tinned produce with chili to produce a spicy relish.
The many variations on how to make chakalaka often depend on region and family tradition. Some versions include beans, cabbage and butternut squash. The versatility of this dish is limitless so get as creative as you can, add baked beans and pinto beans for some added fibre.
- 2 tbsp. coconut oil
- 1 large onion chopped
- 2 cloves garlic sliced
- 2/3 cup 150g risotto rice
- 1 tsp. dried thyme
- 1 tbsp. curry powder
- 2 tbsp. fresh ginger grated
- ½ tsp. chilli flakes
- 1 ¼ cup 300ml vegetable stock
- 1 carrot grated
- 1 red pepper chopped
- 1 can chopped tomatoes
- 1 cup 175g sweetcorn
- Heat the oil in a large deep pan and sauté the onions and garlic for 3-4 minutes until soft.
- Add the risotto rice, thyme and curry powder and stir fry briefly. Next add the grated ginger and chilli, season with salt and pepper, to taste.
- Pour in the hot stock, bring to a boil then reduce the heat and simmer under cover for approx. 20 minutes, checking periodically. If the liquid is absorbed before the end of cooking, add some more water.
- Next add the grated carrot, red pepper, chopped tomatoes and sweetcorn, mix well, cover and cook for another 5 minutes, stirring constantly.