Serves: 4

1 sachet (2 tsp) dried instant yeast
1 tbs caster sugar
1 cup (250ml) warm water
1 tbs olive or vegetable oil
2 ⅓ cups (350g) plain flour
Vegetable oil to deep fry
Basil leaves to serve

Chakalekker:
6 rashers streaky smoked bacon
2 tbs extra virgin olive oil
1 red onion, chopped
6 sprigs thyme, leaves picked
3 garlic cloves, chopped
2 tbs chopped chipotle in adobo
2 tsp mild curry powder
1 tsp smoked paprika
1 carrot, coarsely grated
1 red capsicum
2 ripe truss tomatoes, chopped
1 tbs tomato paste
¼ cup soft brown sugar
2 tbs apple cider vinegar
1 cup cooked butter beans (or other small white beans)

For the chakalekker, place the bacon in a cold frypan with the oil then turn on the heat. The idea here is to render out the bacon fat slowly. Once the bacon starts to sizzle, cook for 2-3 minutes until starting to crisp then add the onion and thyme and cook for 3-4 minutes until softened then add the garlic, chipotle, ginger and cook for 1-2 minutes until fragrant. Add the spices and cook for a further 1-2 minutes then add the carrot, capsicum, tomatoes and cook for a further 3-4 minutes then add tomato paste, vinegar, sugar, 1/2 cup water, season, reduce heat to medium low and cook for 10 minutes until reduced and thickened. Add the beans and stir to warm through. Season to taste. Set aside.

For the vetkoek, combine the yeast, sugar and water in a bowl and set aside for 5 minutes until bubbles start to form. Add the oil and flour with 1 tsp salt then knead on a lightly floured bench until smooth. Divide into balls then place on a tray and set aside for 15 minutes to rise again. Meanwhile heat the oil in a saucepan until it reaches 180 degrees. In batches fry the dough until deep golden all over. Remove and drain on a wire rack. Cool completely.

Serve split vetkoek with the chakalekker and topped with some basil or rocket before closing with the other half of the vetkoek.