My dear cousin send me this recipe a while back. She has been making this soup for the last 20 years for all the teachers at the school her husband is teaching at. They will have it during the winter season as a treat. It is such a lovely warming soup but living here in Ireland you do not get chakalaka that easily so I decided to make a version of her famous soup with all the flavours. I am going to add the original recipe at the bottom. Please if you are able to get chakalaka somewhere do make the original recipe. It is so good and my recipe is enough for 4 – 6 people. Enjoy!
Ingredients
- 2 tbs Oil
- 2 Onions, finely sliced
- 1 Red Pepper, finely sliced and chopped
- 1 carrot, grated
- 3 cloves Garlic, crushed
- 1 thumbsize Ginger, grated
- 1/2 tbs Turmeric
- 1/2 tbs Curry Powder
- 1 Chilli, finely chopped
- 1 tsp Paprika
- pinch Cayene
- 2 tsp Mixed Herbs
- 2 bay Leaves
- 1/2 Chicken
- 500ml Chicken Stock
- 1 Can Chopped Tomatoe
- 1 tbs Tomato Puree
- 1/2 cup dried 4 in 1 soup mix
- 1 Leek, finely sliced
- 1 Carrot, quartered and thinly sliced
- large handful of flatleaf parsley
- 1 small can baked beans
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- salt & freshly ground blackpepper to taste
Method
- Fry the onion until soft in the oil. Then add the garlic, ginger, chilli, peppers, carrots and bay leaves. Stir for 2 minutes.
- Add the chicken, herbs and spices and stir for 2 minutes.
- Add the stock, tomatoes and puree and cook until the chicken is nice and soft. It will be about an hour.
- Take the chicken out, debone it and place the shredded meat back into the pot.
- Add rest of the ingredients to the pot. Cook for another 40 minutes to an hour until everything is cooked through. If your soup looks a bit thick you can thin it out with some water.
- Season and enjoy
This is the original recipe from my cousin
thezestysausage.com 