To make the chakalala, cook the peppers and tomatoes on the braai, turning often, until blackened and blistered. Place in a bowl, cover with clingwrap and allow to steam.

When cool, peel and remove the ribs and seeds from the peppers.

Tear the peppers and tomatoes, then place in a hot skillet or potjie on the coals or on the grid over the fire. Add the garlic, chillies, carrots, celery and beans. Cook for 10 minutes and season to taste.

To make the beer bread, prepare according to package instructions, but only add 1 cup beer and not the full amount as stated.

Gradually add the amasi to form a dough. If the dough gets too sticky, add a little flour until it is easy to knead. Place in a clean bowl, cover and set aside to rise.

Shape the dough into 4–6 balls and leave on a tray to rise again for 1 hour, then place over medium to low coals and cook on both sides until slightly charred and cooked through. Serve with the boerewors, chakalaka and some of the red paprika and roasted pepper butter from the garlic bread if you like.

Garnish with rosemary.

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