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Chakalaka
Johannesburg's spicy vegetable and baked-bean relish of peppers, carrots and curry spice
Chakalaka is said to have started in the townships and mines around Johannesburg, where workers cooked tinned beans and vegetables with chilli and curry powder over open fires. Today no South African braai (barbecue) is complete without a pot of it, and it goes on the table at Sunday lunch, at funerals and weddings, served warm or cold alongside pap. It is spicy, a little sweet from the carrots and peppers, and tangy from the tomato and beans. Chef's tip: grate the carrots rather than chopping them; they melt into the relish and give it its characteristic soft, spoonable texture.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Heat 3 tbsp sunflower oil in a large pan over a medium heat and fry 1 onion until soft.
5 minStep 2: Add 3 cloves garlic, 1 tbsp fresh ginger, 2 green chillies and 1 tbsp medium curry powder and fry for 1 minute until the spices smell toasty.
1 minStep 3: Add 2 mixed red, yellow and green peppers and 3 carrots and fry, stirring, until they soften and the carrots darken slightly.
6 minStep 4: Stir in 2 tomatoes and cook until they break down into a thick sauce.
5 minStep 5: Add 14 oz baked beans in tomato sauce, ¾ tsp salt and ½ tsp black pepper and simmer for 3 minutes until hot through. A common mistake is cooking it to mush; the peppers should still have a little bite.
3 minStep 6: Serve warm with pap, or cool and keep in the fridge for up to 4 days; it tastes even better the next day.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 7 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chakalaka take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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