Chakalaka
Chakalaka is a vibrant, spicy vegetable relish with soft onions, sweet carrot, peppers, tomatoes, and beans cooked down into a richly seasoned mixture. This quick vegan version is warmly curried, lightly tangy, and perfect as a punchy side for a braai-style meal or simple weeknight supper.
Ingredients
Chakalaka base
- 15 mlneutral oil
- 150 gonion, finely chopped
- 120 gcarrot, grated
- 120 gred bell pepper, finely chopped
- 3 cloves (12 g)garlic, minced
- 1 small (8 g)red chilli, finely chopped
- 10 gcurry powder
- 3 gsmoked paprika
- 250 gtomatoes, chopped
- 20 gtomato paste
- 240 gcooked baked beans in tomato sauce
- 60 mlwater
- 4 gsalt
- 1 gblack pepper
To finish
- 10 mlwhite vinegar
- 10 gfresh coriander, chopped
Instructions
- 1
Prepare all the vegetables before you start cooking: finely chop the onion, bell pepper, and chilli, grate the carrot, mince the garlic, and chop the tomatoes. Keeping everything small helps the chakalaka cook quickly and gives it the classic relish-like texture.
- 2
Heat the oil in a medium saucepan or deep frying pan over medium heat. Add the onion, carrot, and bell pepper and cook for 5-6 minutes, stirring often, until softened but not browned. Add the garlic and chilli and cook for 30 seconds more, just until fragrant.
- 3
Stir in the curry powder and smoked paprika and cook for 30 seconds to bloom the spices in the oil; this deepens the flavour and removes any raw spice taste. Do not let the spices scorch.
- 4
Add the chopped tomatoes, tomato paste, baked beans, water, salt, and black pepper. Stir well, scraping the base of the pan so the tomato paste dissolves evenly.
- 5
Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until the mixture thickens to a spoonable relish. The vegetables should be tender, and the sauce should no longer look watery. If it reduces too quickly, add a splash more water.
- 6
Turn off the heat and stir in the vinegar and fresh coriander. Taste and adjust seasoning if needed; chakalaka should taste savoury, lightly tangy, and warmly spiced with a noticeable chilli kick.
- 7
Serve warm or at room temperature. It is especially good alongside pap, braaied vegetables, grilled tofu, or as a filling for bread rolls and wraps.
Nutrition per serving
Notes
- •For a milder beginner-friendly version, remove the chilli seeds or use only half the chilli.
- •If you want a more traditional braai-side texture, let the chakalaka sit for 5-10 minutes before serving so the flavours meld.
- •Canned baked beans make this version fast and accessible; for a less sweet result, use cooked sugar beans or cannellini beans plus an extra 50 g chopped tomatoes.
- •Leftovers keep well in the fridge for up to 3 days and often taste even better the next day.
Background
Chakalaka is a much-loved South African vegetable relish commonly served with pap, bread, stews, and especially at braais. Its exact origins are debated, but it is widely associated with township cooking around Johannesburg, where resourceful, boldly seasoned vegetable dishes became a staple. Today, many regional and family variations exist, often including beans, cabbage, or different levels of heat.
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