Description
Chakalaka is a vibrant and spicy South African vegetable relish made with a medley of bell peppers, carrots, tomatoes, and baked beans, flavored with curry powder and fresh chilies. This vegan side dish is perfect served warm or at room temperature alongside pap, bread, or grilled meats. It’s easy to prepare on the stovetop and offers a delicious blend of flavors and textures.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 carrots, grated
- 2 cloves garlic, minced
- 1–2 fresh chilies, finely chopped (optional)
Spices and Seasonings
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- Salt and pepper, to taste
Canned Ingredients
- 1 can (14 oz) chopped tomatoes
- 1 can (14 oz) baked beans in tomato sauce
Garnish
- Fresh coriander (optional)
Instructions
- Heat the oil: Heat the vegetable oil in a large pan over medium heat until hot but not smoking.
- Sauté onions: Add the finely chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add bell peppers: Stir in the chopped green and red bell peppers and cook for another 3 to 4 minutes until they begin to soften.
- Add carrots, garlic, and spices: Mix in the grated carrots, minced garlic, curry powder, paprika, ground ginger, and fresh chilies if using. Cook this mixture for 2 to 3 minutes, stirring frequently to allow the spices to release their aroma and flavor.
- Add tomatoes and simmer: Pour in the canned chopped tomatoes, stir well, and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally to prevent sticking.
- Add baked beans and thicken: Stir in the baked beans with their sauce and continue to simmer for an additional 5 to 10 minutes until the chakalaka thickens and the flavors meld together.
- Season and finish: Taste and season with salt and pepper as desired. Remove from heat.
- Garnish and serve: Optionally garnish with fresh coriander. Serve warm or at room temperature as a side dish to pap, bread, or grilled meats.
Notes
- Chakalaka can be made ahead and often tastes better the next day as the flavors develop.
- Adjust the spice level to your preference by adding more or less fresh chili.
- This dish pairs wonderfully with traditional South African staples like pap (maize porridge), bread, or grilled meat dishes.
