Chakalaka is a spicy South African vegetable relish that is a staple at any braai (barbecue). This salad version turns the classic cooked side dish into a fresh, crunchy, and vibrant salad that pairs perfectly with grilled meats. It combines the traditional flavors of tomatoes, beans, and spices with a tangy, crisp finish, making it a crowd-pleasing side that holds up well outdoors.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 2 carrots, peeled and grated (about 1 cup / 120 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) curry powder (mild or hot, to taste)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) chili flakes (optional, for heat)
- 1 can (14 oz / 400 g) chopped tomatoes, with their juice
- 1 can (14 oz / 400 g) baked beans in tomato sauce (or canned baked beans)
- 1 tablespoon (15 ml) white vinegar or apple cider vinegar
- 1 teaspoon (5 g) sugar
- Salt and black pepper, to taste
- 1/4 cup (15 g) fresh coriander (cilantro), chopped, for garnish
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the red and green bell peppers and grated carrots. Cook for another 5 minutes, until the vegetables begin to soften but still have some crunch.
- Stir in the garlic, curry powder, cumin, coriander, and chili flakes (if using). Cook for 1 minute until fragrant.
- Pour in the canned tomatoes with their juice, and add the baked beans (including the sauce). Stir everything together.
- Add the vinegar and sugar. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Remove from heat and let the chakalaka cool to room temperature. It will thicken further as it cools.
- Transfer to a serving bowl and garnish with fresh coriander. Serve at room temperature or chilled.
Tips
- Substitutions: If you can’t find baked beans in tomato sauce, use canned cannellini or kidney beans and add an extra 1/2 cup (120 ml) of tomato sauce or passata. The texture will be slightly less saucy but still delicious.
- Make ahead: This salad tastes even better the next day as the spices develop. Prepare it up to 2 days in advance and keep it refrigerated in an airtight container.
- Common mistake: Overcooking the vegetables makes the salad mushy. Keep the carrots and peppers slightly al dente for the best texture.
- Spice level: Adjust the curry powder and chili flakes to your heat preference. Start with less and add more before serving if needed.
Serving Suggestions
Serve chakalaka salad alongside grilled boerewors, steak, chicken, or lamb chops at your braai. It also works well as a topping for pap (South African maize porridge) or as a filling in a bun. For a complete spread, pair it with other sides like coleslaw, potato salad, or garlic bread.
Variations
- Add protein: Stir in 1 cup (200 g) of cooked, shredded chicken or crumbled sausage after simmering for a heartier salad.
- Extra veggies: Add 1 cup (150 g) of diced zucchini or green beans along with the peppers for more color and nutrition.
- Vegan version: Use a vegan baked bean variety or substitute with chickpeas and an extra 1/2 cup (120 ml) of tomato sauce. The rest of the ingredients are already plant-based.
- Smoky twist: Add 1 teaspoon (2 g) of smoked paprika along with the other spices for a deeper, smoky flavor that complements the braai.
Storage and Reheating
Store leftover chakalaka salad in an airtight container in the refrigerator for up to 4 days. It can be eaten cold or at room temperature, so reheating is optional. If you prefer it warm, reheat gently in a saucepan over low heat, adding a splash of water if it has thickened too much. Do not freeze, as the texture of the vegetables will become watery and mushy.
Frequently Asked Questions
Can I serve chakalaka salad cold? Yes, this salad is often served at room temperature or cold. The flavors are actually more pronounced when it’s not piping hot, making it ideal for outdoor gatherings.
What is the difference between chakalaka and chakalaka salad? Traditional chakalaka is a cooked relish, often spicy and served hot. This salad version is adapted to be a side dish, with a fresher, crunchier texture and a more pronounced vinegar tang, making it suitable for a cold salad.
Can I use fresh tomatoes instead of canned? Yes, substitute about 2 cups (400 g) of chopped fresh tomatoes for the canned ones. You may need to simmer for a few extra minutes to reduce the liquid, as fresh tomatoes are more watery.
How spicy is this chakalaka salad? The spice level depends on the curry powder and chili flakes you use. With the amounts listed, it is mildly spicy. Omit the chili flakes for a milder version, or add more for extra heat.
Can I make this salad ahead of time for a braai? Absolutely. In fact, making it a day ahead allows the flavors to meld beautifully. Just store it in the refrigerator and bring it to room temperature before serving.
What can I use instead of baked beans? Any canned bean works, such as kidney beans, butter beans, or black-eyed peas. Rinse and drain them, then add an extra 1/2 cup (120 ml) of tomato sauce to maintain the saucy consistency.
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