Share this recipe
The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen



Recipe By Mogau Seshoene
Photographs By Craig Fraser


Oil, for frying
1 onion, finely chopped
2 green chillies, seeded and chopped
2 tsp garlic, crushed
2 tsp ginger, finely grated
2 Tbsp mild curry powder
½ green pepper, finely chopped
½ red pepper, finely chopped
½ yellow pepper, finely chopped
4 carrots, grated
2 tomatoes, chopped
1 tsp sugar
1 can baked beans
Salt and freshly ground black pepper

My mother’s chakalaka recipe is the best. No, seriously – it’s so good that I’m confident to say that. This is how you know that I’m a good person: I’m actually willing to share this recipe with you, lol. Make it and judge for yourself.

Cooking Instructions

  1. Heat oil in a pan and fry onions until soft and translucent. Add the chillies, garlic, ginger and curry powder, and stir to combine. Add the peppers and cook for another 2 minutes. Add the carrots and stir until well combined with the other ingredients and coated in the curry powder. Fry on low heat until carrots are cooked.
  2. Add the tomatoes and sugar. Cook until the mixture is well combined and slightly thickened – 5 to 10 minutes.
  3. Remove from the heat and stir in the baked beans. Season with salt and pepper. Serve hot or cold.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

More About The Author

© 2018 | Quivertree Publications | All Rights Reserved