South African spicy vegetable relish (Chakalaka)

1. Chop the onion, dice the bell peppers, coarsely grate the carrots and dice the tomatoes; finely chop the garlic, ginger and chilli.

2. Heat the oil in a large frying pan and cook the onion for 4-5 minutes until translucent.

3. Add the garlic, ginger, chilli, curry powder and chilli powder and fry for 1 minute, stirring, until fragrant.

4. Add the peppers and carrots and cook for 6-8 minutes until slightly softened but still crunchy.

5. Add the tomatoes and salt, cook for 5 minutes, then stir in the baked beans with their sauce and simmer for another 5 minutes.

6. Serve warm or cold with braai (barbecue) meats, sausages or pap (maize porridge).

Tip: Chakalaka comes from Johannesburg's miners, who cooked a spicy relish from tinned beans and vegetables at the end of their shift; today it is an essential companion to every South African braai. It keeps for 4-5 days in the fridge and tastes even better the next day.