You’ll Need
For the Chakalaka
1 onion, finely chopped
1 red pepper, finely diced
2 carrots, coarsely grated
2 garlic cloves, finely grated
1 tbsp vegetable oil
1 x 400g tin chopped tomatoes
1 tbsp mild curry powder
1 tsp smoked paprika
1/2 tsp chilli flakes
1 tsp cider vinegar
Sea salt and black pepper
For the Mealie Bread Top
180g fine cornmeal
80g plain flour
1 tsp baking powder
200g sweetcorn, thawed if frozen
1 egg
180ml milk
1 tbsp vegetable oil
Pinch of sea salt
Optional but dangerous
Plain yoghurt
Extra chilli
Green salad
Equipment
Four 450ml deep heatproof pots
Method
Preheat your air fryer to 185°C.
Put the onion, pepper, carrots and oil in a heatproof dish and air fry for 8 minutes, stirring twice.
Add the garlic, curry powder, paprika, chilli and tomatoes and air fry for 8 minutes until thick.
Stir in the vinegar, season and divide the hot chakalaka between the pots.
Mix the cornmeal, flour, baking powder and salt. Beat in the egg, milk and oil, then fold in the sweetcorn.
Spoon the batter over the filling, leaving a small steam gap around the edges.
Air fry for 16-20 minutes until the bread is golden and a skewer comes out clean.
Rest for 5 minutes before serving.