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  • Sunflower oil 66.0 ml
  • Onion (finely chopped) 160.0 g
  • Garlic (crushed) 6.0 g
  • Green peppers (diced) 55.0 g
  • Red chilli (finely chopped) 14.0 g
  • 194 g Carrots (peeled and grated)
  • Knorr Tomato Pronto 250.0 ml
  • Cabbage (shredded) 100.0 g
  • 410 g Baked beans
  • 295 g Pita Breads
  • 1.5 kg Borewors (braaied)
  1. Method:

    • In a pot, heat the oil and fry onions and garlic until soft and browned. Add the Robertsons Rajah Medium Curry Powder and cook for 2 min.
    • Add the green pepper, chilli, carrot, Knorr Tomato Pronto, cabbage, Robertsons Veggie Seasoning and Knorr Aromat Original, and simmer for 10 min. Add the baked beans and simmer for 2 min.
    • Heat the pita bread according to instructions on the packet. Split the pita bread open and fill with boerewors and chakalaka.
  2. Chef's Tip:

    • Ensure that the chakalaka is not too liquid. Ensure that you do not put too much chakalaka at the base as it will make the pita soggy.
    • Protein option: Pork bangers, Russian, viennas can be used instead of boerewors.