Chakalaka
A spicy South African vegetable relish made with carrots, bell peppers, tomatoes, and baked beans in a rich curry sauce.
Ingredients
- vegetable oil30 ml
- onion1 pcs
- garlic2 cloves
- green bell pepper1 pcs
- red bell pepper1 pcs
- carrot3 pcs
- curry powder2 tbsp
- chili flakes0.5 tsp
- tomato paste30 g
- tomato400 g
- baked beans in tomato sauce410 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Dice the onion and bell pepper finely, mince the garlic, grate the carrot on a coarse grater, and chop the tomatoes into small pieces.
Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion and cook for 3–5 minutes, until soft and translucent.
Add the garlic, curry powder, and chili flakes. Stir and cook for 1 minute to let the spices release their aroma.
Add the carrot and bell pepper and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and tomatoes, cover the pot, and simmer over low heat for 15–20 minutes, until the vegetables are tender and the sauce has thickened.
Add the baked beans in tomato sauce, season with salt and pepper. Stir gently and simmer for another 5–10 minutes to heat the beans through and let the flavors combine.
Remove the chakalaka from the heat and serve warm or chilled as a spicy vegetable relish.
More recipes
Bunny Chow with Chicken
This fiery Durban-style curry with tender chicken and potatoes is served in a hollowed-out loaf of white bread, so every bite can be eaten with your hands.
Bobotie
A South African bake of spiced ground beef, sweet apricot chutney, and a delicate egg-and-milk topping.
Boerewors with Pap and Tomato-Onion Sauce
A South African classic: juicy boerewors, thick maize pap, and a spicy tomato-onion sauce.
Vetkoek with Beef Filling
Fluffy golden South African fried buns with a crisp crust and a juicy, spiced beef filling.