Smoked Chakalaka

Preheat your smoker to 275°F using a mild fruit wood like apple or peach to complement the vegetables. Place the whole bell peppers (2.0), the halved onion (1.0), and the whole large carrots (2.0) directly on the grill grates. Smoke for approximately 60 minutes until the pepper skins are blistered and the carrots feel tender when pierced with a knife. This step infuses the vegetables with a traditional wood-fired depth that elevates a standard chakalaka.

Immediately transfer the hot smoked peppers into a large bowl and cover tightly with plastic wrap for 10 minutes. The trapped steam will loosen the charred skins, making them effortless to peel. Once cooled enough to handle, peel away the thin skins, remove the seeds and stems, and dice the pepper flesh into small pieces. This ensures a smooth texture in the final relish without tough, papery bits.

Take your smoked onion halves and carrots and dice them into uniform pieces, roughly the size of a bean. A consistent dice is key for a beginner because it ensures every spoonful has a balanced mix of flavors and textures. Keep these vegetables in a pile together as they will go into the pot at the same time.

In a heavy-bottomed pot or large skillet over medium heat, warm the oil (2.0 tbsp). Add the minced garlic cloves (2.0), curry powder (1.0 tbsp), paprika (1.0 tsp), grated ginger (1.0 tsp), and the minced chili (1.0). Stir constantly for 1-2 minutes until the oil turns a vibrant orange and the kitchen smells highly fragrant. Searing the spices in oil 'blooms' them, unlocking fat-soluble flavors that would otherwise stay muted.

Stir your diced smoked peppers, onions, and carrots into the spiced oil until well coated. Pour in the can of chopped tomatoes (14.0 oz) and the can of baked beans or cannellini beans (14.0 oz) with their liquid. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally to prevent sticking. You are looking for the liquid to reduce and thicken into a jam-like consistency that holds its shape on a spoon.

Taste the relish and add salt (to taste), keeping in mind that the flavors will intensify as it cools. Remove from the heat and allow it to sit for at least 30 minutes before serving, as the heat from the chili and curry needs time to mellow and meld with the sweetness of the carrots. For the best pitmaster results, store in the fridge overnight and serve the next day alongside grilled meats or crusty bread.