Cajun Spiced Rib-Eye steak with Chakalaka and Pap


  • 2 x (Avg 600g )Free Range Mature Thick Cut Beef Rib Eye Steak
  • 2 Tbsp Olive oil
  • 1 Tbsp Cajun spice
  • Salt and pepper
  • 4 sweet potatoes, whole
  • Stiff Pap to serve
  • For the chakalaka:
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 green chillies, deseeded and chopped
  • 2 tbsp mild curry powder
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 5 large carrots, peeled and grated
  • 2 Tbsp tomato paste
  • 400g tin chopped tomatoes
  • 2 sprigs fresh thyme
  • Salt and pepper


Preheat oven to 180 C.

Wrap sweet potatoes in foil and place into the oven for 1hour or until soft inside.

Preheat a griddle pan.

Rub the steak with olive oil and Cajun spice, then season with salt and pepper.

Cook on a griddle pan for 3 min on each side, not turning it too often.

Cook until desired doneness.

For the chakalaka:

Heat oil and fry the onion until soft.

Add the garlic, chilli, curry powder and stir to combine.

Add the peppers and cook for another 2 minutes.

Add the carrots and stir until coated in the curry powder.

Add in the tomato paste and chopped tomatoes.

Cook for 8 minutes until slightly thickened.

Remove from the heat and add the thyme and seasoning.

Serve steak with roasted sweet potatoes, pap and chakalaka


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