Description
Chakalaka is a flavorful South African relish made with a medley of sautéed vegetables, spices, and baked beans, perfect as a side dish to accompany pap, rice, grilled meats, or bread. This vibrant vegan and gluten-free dish combines sweet peppers, grated carrots, and spicy curry flavors to create a versatile, hearty, and nutritious addition to any meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 large carrots, grated
Spices and Seasonings
- 1–2 teaspoons curry powder (mild or hot, to taste)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili flakes (optional)
- Salt and black pepper to taste
Canned Goods
- 1 (14 oz) can chopped tomatoes
- 1 (15 oz) can baked beans in tomato sauce
Garnish
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the oil: Warm the vegetable oil in a large skillet or saucepan over medium heat.
- Sauté onions: Add the finely chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally to prevent sticking.
- Add aromatics and spices: Stir in the minced garlic, grated ginger, and curry powder; cook for 1 minute until fragrant to release their flavors.
- Cook vegetables: Add the diced green and red bell peppers and grated carrots to the skillet. Stir well and cook for 5–7 minutes until the vegetables become tender.
- Incorporate spices: Mix in the paprika, ground cumin, and, if using, chili flakes to give the dish its characteristic warmth.
- Add tomatoes and simmer: Pour in the canned chopped tomatoes, stir to combine, and let the mixture simmer gently for 10 minutes to meld the flavors.
- Add baked beans: Stir in the baked beans in tomato sauce, then season with salt and black pepper to taste. Simmer for another 5 minutes to heat through and blend the tastes.
- Finish and serve: Remove from heat and garnish with chopped fresh cilantro if desired. Serve warm or at room temperature.
Notes
- Chakalaka can be served hot or cold, making it versatile for different meals.
- Pairs beautifully with pap (maize meal), rice, grilled meats, or bread.
- Adjust the spice level by varying the amount of curry powder and chili flakes according to your preference.
- For variation, you can add cabbage, green beans, or extra carrots to the mixture.
