Hi y’all! Did we ever decide if I had to retire “y’all” since I live in Costa Rica now? Whatever, I’m using it.
So, here, it happens again. I get up shortly after the sunrises, so that’s not the problem. We even had a good workout at the gym early this morning, that’s not the problem. The farmers market welcomed us before 10:00 am, that’s not the problem. Well then why the flick am I only getting to my Food Fight Friday post now? It’s called “Costa Rica time”. Seriously, it’s a thing.
By the time we feed ourselves and head 15 miles into the city, which takes much longer than one would think, we are looking at 1:00 pm. Not a big deal but we know around 2:15 pm the city of Santa Ana (pronounced san-tana) gets backed up with the worst traffic this San Francisco Bay Area native, Los Angeles transplant, has ever seen. It’s crazy! We must’ve sat in traffic, to go less than 3 miles, for 45 minutes. Seriously, it’s a thing 🤷🏼♀️.
We finally got back to our pad and although 
South Africa is a place rich in yummy comfort food, culture, and camaraderie. You don’t believe me? Just go hang out with 
Traditional South African Chakalaka
How much fun is the name “Chakalaka”? Go ahead, you can say it out loud, no one will judge you. A few months ago I made a couple traditional South African dishes. One was called Bunny Chow, don’t worry no animals harmed in that yummy dish, and the other was a Malva Pudding. Oh my God, I can still taste that decadent treat. My challenge was to veganize and make gluten free some dishes from around the world. After posting these winners, Ed asked me if I’d make Chakalaka. Who could resist that name? (Chakalaka, not Ed. Ed, shmed)
Now that we are in Costa Rica I figured what better time than today to share another South African dish with my foody peeps… I tweaked it a lot to fit my dietary restrictions but the puradays household consensus was a dual thumbs 👍👍🏾We ate that ish up.
I guess it’s usually made with baked beans, canned baked beans is what a few of the recipes called for, but I only had black beans on hand. Making do with what I have, and what I can eat, I soaked some black beans and cooked those bad boys up. Yes, there’s a little foresight involved in this recipe. Seriously, foresight is a thing 🤷🏼♀️.
Ingredients
1/4 head of cabbage (chopped)
3-4 Cups black beans (or 2 cans)
1 Lrg. Onion (chopped)
4 smaller tomatoes (chopped)
2 Lrg. Sweet peppers (chopped)
1 Lrg Zucchini (grated, or sub carrot)
4-5 cloves of garlic (minced)
1-2 hot peppers (minced)
1 tsp/tbsp fresh ginger
1 tsp + a pinch curry
1 pinch red pepper flakes
1 tsp + a pinch oregano
1 tsp + a pinch paprika
1 tsp garlic powder
Pink salt and pepper to taste
Look at how pretty Chopped red cabbage is. Is it called red cabbage or purple cabbage? It definitely looks purple to me but 🤷🏼♀️ …
Some more goods about to be prepped…
… even more pre prepped goodies… (“pre-prepped” is a thing).…
Start by sautéing your onions. Don’t mind the sneaky red cabbage pieces that snuck in there, and get those onions a’ sweating.
Then add your spices and and mix well letting all of the flavors come together.
Don’t sauté too long and burn your garlic, that would not be cool. Just keep a keen eye on it.
After a minute add in your peppers…
… prep you zucchini or zanahoria (carrot)…
… throw that in too…
… introduce that red/purple cabbage…
… and the black beans…
… also your tomato, and let everything cook together for a few minutes. Your house should be smelling nice now.
Before serving stir in some fresh basil and wam bam thank you fam, you’ve just made puravidaville’s version of Chakalaka. I hope this dish was worth the wait Ed!
Thanks for cruising by you food fighting Friday slingers. I’m always looking forward to checking out the other chefs in the ring 😉. Now Chakalaka your way into a groovy weekend y’all. Seriously, it’s a thing!
Pura Vida ✌️
P.s. shoutout to my boy 