Vegetable Chilli with Peanut Butter Cabbage and Sadza

Ingredients:

For the chilli:
3 tablespoons olive oil
1 small onion, chopped
2 carrots, diced
½ red pepper, seeds removed and chopped
½ yellow pepper, seeds removed and chopped
½ green pepper, seeds removed and chopped
100g green beans, chopped
2 tomatoes, chopped
4 chillies, seeds removed and flesh chopped
salt and freshly ground black pepper

For the sadza:
375 grams of white mealie meal

For the peanut butter cabbage:
½ small cabbage
1 small onion, chopped
1 tomato, chopped
4 tablespoons peanut butter

Method:

1. Begin by making the chilli. Heat the oil in a large pan, and once hot, add the onion. Slowly cook until tender – but not brown.

2. Add the peppers, carrots and green beans to the pan to fry for 30 seconds, then add the tomatoes and chillies. Simmer until the vegetables are soft. Season with salt and ground black pepper to taste. Set aside covered.

3. To make the sadza, stir 250 ml of water with 225 g of the cornmeal. Boil 750ml of water in the pan, then lower the heat level and add the cornmeal mixture, whilst continuously stirring.

4. Cook for six minutes, then gently add the rest of the cornmeal. Once all the cornmeal has been added and cooked, place in a bowl or on a plate and then use a wooden spoon to flatten the cornmeal until round.

5. Next, make the peanut butter cabbage. Bring approximately 125 ml of water to the boil in a deep enough pan. Add the cabbage, and cook it until it is slightly soft, but still crunchy.

6. Add the onion and tomato to the pan, and combine. Then mix in the peanut butter, and pour in enough water to make the mixture smooth. Add ground black pepper and salt for taste.

7. Serve the vegetable chilli with the peanut butter cabbage and sadza.