South African
Chakalaka
A bright, spicy South African vegetable relish simmered with curry spices, grated carrots, peppers, tomatoes, cabbage, and baked beans. Serve it warm or at room temperature alongside pap, braai meat, boerewors, or bread.
Ingredients
- Sunflower oil2 tbsp
- Onion, finely chopped1 medium
- Garlic cloves, minced2
- Fresh ginger, grated1 tsp
- Green chilli, finely chopped1
- Mild curry powder1 tbsp
- Ground paprika1 tsp
- Carrots, coarsely grated2 medium
- Green bell pepper, thinly sliced1/2
- Red bell pepper, thinly sliced1/2
- White cabbage, finely shredded1 cup
- Chopped tomatoes1 cup
- Baked beans in tomato sauce1 cup
- Salt1/2 tsp, or to taste
- Black pepper1/4 tsp
- White vinegar1 tsp
Method
- Heat the sunflower oil in a saucepan over medium heat.
- Add the onion and cook for 5 minutes until soft and lightly golden.
- Stir in the garlic, ginger, and chilli, and cook for 1 minute until fragrant.
- Add the curry powder and paprika, then stir for 30 seconds to toast the spices without burning them.
- Add the grated carrots, peppers, and cabbage, and cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften but still have texture.
- Stir in the chopped tomatoes, salt, and black pepper, then simmer for 8 minutes until the mixture thickens.
- Fold in the baked beans and simmer gently for 5 minutes so the beans stay mostly whole.
- Stir in the white vinegar, taste, and adjust salt or chilli as needed.
- Serve warm or at room temperature with pap, boerewors, grilled meat, or bread.
Common questions
Can I substitute any of the vegetables in chakalaka if I don’t have them all?
Yes. You can swap cabbage for more carrots or peppers, and use any combination of bell peppers. If you want extra body, add a little courgette or shredded cauliflower, but keep the vegetables cut small so they cook evenly.
How long should I cook chakalaka so the vegetables stay tender but not mushy?
After adding the carrots, peppers, and cabbage, cook 6 to 8 minutes, stirring often. Then simmer with tomatoes about 8 minutes, and add the beans only for the last 5 minutes so they stay intact.
What are the most common mistakes when making chakalaka?
The biggest mistakes are burning the spices, overcooking the vegetables, and stirring the beans too hard so they break up. Keep the heat at medium, toast the spices briefly, and simmer gently after the tomatoes and beans go in.
How should I store leftover chakalaka, and how long does it keep?
Cool it quickly, then store in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave. You can also freeze it for about 2 months, though the vegetables soften slightly.
What is the best way to serve chakalaka?
Serve it warm or at room temperature with pap, grilled meat, boerewors, or bread. It also works well as a side for braais, spooned over rice, or alongside eggs for a hearty breakfast.