Serves 4 – 6
30ml cooking oil
4-6 pork shoulder chops, cut into smaller pieces
2 onions, chopped
2 carrots, coarsely grated
2 x 410 g tins mild and spicy chakalaka
80ml water
1 x 410g tin whole kernel corn, drained
20ml Worcestershire sauce
Salt and pepper
45ml chopped fresh parsley or coriander

Heat half the oil in a large pot and fry the pork pieces in batches until golden brown. Spoon out and set aside
In the same pot, add the remaining oil and fry onions until tender. Stir in the carrots, chakalaka and water. Bring to the boil and reduce the heat
Simmer over low heat with a lid for 1 hour, or until the meat is soft
Add the corn and Worcestershire sauce and heat through. Season to taste, stir in the parsley and coriander.