Chakalaka Mussels and Prawns Hot Pot

Chakalaka Mussels and Prawns Hot Pot

10 mins

20 mins

4 people

A seafood hot pot like no other with hot and spicy chakalaka for added fiery flavor on a cold night. Top with parsley and enjoy with bread or toasted baguette!

Ingredients

  • 2 tbsps olive oil
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 tbsps crushed garlic with chilli paste
  • 10 medium-sized prawns
  • 1 kg closed mussels
  • 2 tbsps fish spice
  • 2 tbsps Rajah All-In-One curry powder
  • 1 tbsp Robertsons cayenne pepper
  • 125 ml white wine
  • 1 tbsp lemon juice
  • 1 x 410 g tinned chopped tomatoes
  • 1 x 410 g tin hot and spicy relish sauce (chakalaka)
  • 1 ml Robertsons black pepper to taste
  • 1 ml salt to season
  • ¼ cup fresh parsley - chopped
  • Serving Size 4

    Amount per serving

    • Energy 416
    • Protein 35.6g
    • Carbohydrate incl. fibre 29.6g
    • Carbohydrate excl. fibre 26.1g
    • Sugar 11.2g
    • Fibre 3.5g
    • Fat 13.7g
    • Saturated Fat 2.2g
    • Unsaturated Fat 9.1g
    • Monounsaturated Fat 6.5g
    • Polyunsaturated Fat 2.5g
    • Trans Fat 0.0g
    • Cholesterol 92mg
    • Sodium 1524mg
    • Salt 3.82g
    • Calcium 15%
    • Iron 69%
    • Potassium 35%
    • Vitamin C 95%
    • Vitamin A 28%

Directions

  1. Heat the oil in a large pot over medium heat, add the onion, green pepper, and garlic, and sauté for 3 minutes.

  2. Add the prawns and mussels stirring well, and cook for 2 minutes.

  3. Add the fish spice, Rajah All in One curry powder, Robertsons Cayenne Pepper, and stir well and cook for a minute.

  4. Add the wine and lemon juice and simmer for 3 minutes.

  5. Add the tinned tomatoes and continue to simmer on medium heat for 5 minutes.

  6. Increase the heat and add the tinned chakalaka and allow to cook for 5 minutes while continuously stirring the pot to prevent sticking.

  7. Add the parsley and serve hot in a bowl with bread or a toasted baguette.

 
         
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