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Chakalaka:

  • Sunflower oil 66 ml
  • Onion 160 g
  • Garlic (crushed) 6 g
  • Green peppers (diced) 55 g
  • Red chilli (finely chopped) 14 g
  • Carrots (grated) 194 g
  • Cabbage (shredded) 100 g

Chips:

Steak:

  • Sunflower oil 15 ml

Eggs:

  • Sunflower oil 15 ml

Pink sauce:

  1. Chakalaka:

    • For the chakalaka, 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.
  2. Chips:

    • For the chips, pre-heat the oil in the deep fryer at 180 °C. Fry the chips until golden brown. Put the fried chips on a baking tray lined with paper towel and sprinkle with Robertsons Chip & Potato Seasoning.
  3. Steak:

    • On a flat top or griddle pan, heat the oil on a medium heat and fry the steak seasoned with Robertsons Barbecue Spice for 2 min on each side.
  4. Eggs:

    • Season the fried eggs with Knorr Aromat Original.
  5. Pink sauce:

    • For the pink sauce, in a bowl, mix the Knorr Sweet Chilli Sauce, Hellmann’s Tangy Mayonnaise and water together.
  6. To assemble:

    • Cut the centre of the quarter loaf out, pour in a spoon of the chakalaka, follow with chips, ham, steak, 15 ml pink sauce, cheese, 15 ml pink sauce and egg. Top with the cut out piece of the bread and serve.
  7. Chef's Tip:

    • Cut the loaf in half and cut the two halves in half again to get equal quarters. Season chips with Robertsons Chip & Potato Sesaoning whilst hot.
    • Protein option: Steak can be replaced with chicken breast.