Chakalaka is a spicy South African vegetable relish made from beans, peppers, carrots, and tomatoes. It is often served as a side dish with bread, pap (maize porridge), or meat. Chakalaka is versatile and can be customized with various vegetables and spices depending on regional or personal preference.
Ingredients
- 1 tablespoon oil, or as needed
- 3 medium onions, diced
- 1 teaspoon curry powder, or to taste
- 1 teaspoon chile powder
- 2 small Thai green chiles, chopped
- 3 medium carrots, diced
- 3 medium tomatoes, diced
- 2 medium green bell peppers, diced
- ¼ cup water
- 1 cube vegetable bouillon, crumbled
- Salt and ground black pepper to taste
Equipment
- Large saucepan or Dutch oven
- Cooking Spoon
- Stove or Cooking gas
Procedure
- Heat the oil in a large saucepan over medium heat.
- Add the chopped onions and sauté for 2–3 minutes until softened.
- Stir in the curry powder, chile powder, and chopped chile peppers. Cook for 1 minute until fragrant.
- Add the chopped tomatoes, grated carrots, and diced bell peppers. Stir well.
- Add the crumbled bouillon cube and water. Cover and simmer for 10–15 minutes until the vegetables are tender.
- Stir in the baked beans and cook for an additional 3–5 minutes, uncovered, until the mixture thickens.
- Taste and adjust seasoning with salt and pepper.
Notes, tips, and variations
- Chakalaka can be made ahead of time and tastes even better the next day.
- Grated cabbage or green beans can be added for extra variety.
- It can be served hot or cold, depending on preference.