Ingredients:

• For Filling
• 2 cloves of garlic
• 1 Yellow Pepper
• 1 Red Pepper
• 1 Green Pepper
• 1 Brown Onion
• ½ cup Grated Carrot
• ½ teaspoon fresh red chili
• 1 teaspoon curry Powder
• 1 cup baked beans
• Salt & Black pepper for taste
• 3 teaspoon cooking oil
• ¼ gm nutmeg
• ¼ gm cumin
• ¼ gm of ginger



For the crust

• Cake flour 1 ½ cups
• 120 gm Butter
• 2 teaspoons of water



For Egg topping

• 2 Eggs
• ½ cup full cream milk
• 15 gm flour cake

Method:

• 1. Preheat oven to 180 Degree Celsius.
• 2. Slice Bell pepper into thin strips.
• 3. Slice Brown onion into halve moon slices
• 4. In a medium saucepan add some oil and fry onions & garlic until brown, add carrots, chili and tomato paste and mix well until carrots are tender.
• 5. Add baked beans, bell peppers, salt and pepper. Allow to simmer for 5 minutes.



For the crust:

• 1. Mix Flour and Butter together and add water into a bowl.
• 2..Work the mixture into a coarse dough, which holds when pressed together.Allow to rest for 10 minutes.
• 3. Roll out dough into a greased tart pan and blind bake for 5 minutes.
• 4. Add chakalaka filling into the pre-baked crust, add egg and cream custard.
• 5. Bake for 10-15 minutes until golden brown. Remove and serve.
• 6. Chakalaka can be served with fried pap balls and a cheese toast.