Description
Chakalaka is a vibrant and spicy South African vegetable relish packed with bell peppers, carrots, tomatoes, and baked beans, simmered with aromatic curry spices. This hearty and flavorful side dish can be enjoyed warm or at room temperature, making it a perfect accompaniment to pap, rice, grilled meats, or bread. It’s naturally vegan and great for adding a burst of color and nutrition to any meal.
Ingredients
Scale
Vegetables
- 2 bell peppers, diced (any color)
- 2 carrots, grated
- 2 tomatoes, chopped
- 1 large onion, finely chopped
- 1 cup shredded cabbage (optional but traditional)
- Chopped parsley for garnish
Other Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 cup canned baked beans in tomato sauce
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes or fresh chopped chili
- 1 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instructions
- Sauté aromatics: Heat the vegetable oil in a large pan over medium heat and sauté the finely chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking until fragrant, about 1 to 2 minutes.
- Add bell peppers: Stir in the diced bell peppers and cook for approximately 5 minutes until they start to soften but still retain some crunch.
- Incorporate carrots and tomatoes: Add the grated carrots and chopped tomatoes to the pan, stirring well to combine all vegetables.
- Bloom spices: Mix in the curry powder, paprika, chili flakes, dried thyme, and tomato paste. Cook for about 1 minute, stirring frequently, to release the flavors of the spices.
- Add water and simmer: Pour in 1/2 cup of water, reduce the heat to low, and let the mixture simmer for 10 minutes until the vegetables become tender and the flavors meld together.
- Combine beans and cabbage: Stir in the canned baked beans with tomato sauce and shredded cabbage if using. Season the mixture with salt and black pepper.
- Final simmer: Continue to simmer the dish for another 5 minutes to allow all the ingredients to blend and heat through thoroughly.
- Garnish and serve: Remove the pan from heat, garnish with freshly chopped parsley, and serve warm or at room temperature as a flavorful side dish with pap, rice, grilled meat, or bread.
Notes
- Chakalaka tastes even better the next day as the flavors deepen.
- Adjust chili amounts to suit mild or spicy preferences.
- Serve with traditional South African pap, rice, grilled meats, or crusty bread.
- For variation, add diced potatoes or canned corn to the mix.
