Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 cups of mashed cooked chickpeas, 1/2 cup of fine maize meal, 1/4 cup of all-purpose flour, 1/2 cup of active sourdough starter, and 1/4 cup of water in a large bowl, stirring until just combined.

2. 2

   Stir in 1/4 cup of finely chopped onion, 1/4 cup of finely diced red bell pepper, 1 minced garlic clove, 1 teaspoon of mild curry powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper into the fritter mixture.

3. 3

   Cover the fritter batter and allow it to ferment at room temperature for 4 to 8 hours, or refrigerate overnight, until slightly bubbly and increased in volume.

4. 4

   Prepare the Chakalaka by heating 2 tablespoons of vegetable oil in a large pot or pan over medium heat, then add 1 large chopped onion and sauté for 5 minutes until softened.

5. 5

   Stir in 2 minced garlic cloves, 1 tablespoon of grated ginger, 1 large diced red bell pepper, and 2 medium grated carrots, cooking for an additional 7 minutes until the vegetables are tender-crisp.

6. 6

   Add 400 grams of canned chopped tomatoes, 1 tablespoon of medium curry powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of chilli flakes, 1 tablespoon of white vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the Chakalaka mixture, then simmer for 15 minutes to allow the flavors to meld.

7. 7

   Heat 1/2 cup of vegetable oil in a heavy-bottomed pan over medium-high heat for the fritters, then drop spoonfuls (about 2 tablespoons each) of the fermented chickpea batter into the hot oil, flattening them slightly.

8. 8

   Fry the fritters for 3-4 minutes per side, or until golden brown and cooked through, working in batches to avoid overcrowding the pan, then remove and place them on a paper towel-lined plate to drain excess oil before serving immediately with the warm Spicy Chakalaka, garnished with 2 tablespoons of fresh chopped coriander.