Chakalaka is a spicy South African vegetable relish, commonly made with tomatoes, onions, peppers, and carrots, and served alongside grilled food, pap, or bread. This vegetarian version adds beans for a heartier dish, while simmering the vegetables together gives the sauce time to turn rich and gently spicy.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and grated (about 1½ cups / 165 g)
- 3 garlic cloves, finely chopped (about 1 tablespoon / 9 g)
- 1 to 2 fresh green chilies, finely chopped, with seeds removed for less heat (about 1 tablespoon / 10 g)
- 1 tablespoon (15 ml) mild curry powder
- 1 teaspoon (5 ml) smoked or sweet paprika
- 1 can diced tomatoes, with their juices (14½ ounces / 411 g)
- 2 tablespoons (30 ml) tomato paste
- ½ cup (120 ml) water
- 1 can baked beans in tomato sauce, undrained (14 ounces / 397 g)
- ½ teaspoon (2.5 ml) fine salt, plus more to taste
- ¼ teaspoon (1 ml) black pepper
- 1 tablespoon (15 ml) lemon juice or white vinegar, plus more to taste
- 2 tablespoons (8 g) chopped fresh parsley or cilantro, optional
Instructions
- Prepare the vegetables. Chop the onion and peppers, grate the carrots, and mince the garlic and chili. If you prefer a milder relish, remove the chili seeds or use just one chili. Open the beans and tomatoes before you begin cooking so they are ready to add.
- Soften the onion and peppers. Heat the oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the onion and both peppers. Cook for 6 to 8 minutes, stirring every so often, until the onion is translucent and the peppers begin to soften. Keep the heat moderate; browning is not necessary.
- Add carrots, garlic, and spices. Stir in the grated carrots, garlic, chili, curry powder, and paprika. Cook for 1 to 2 minutes, stirring continuously, just until fragrant. If the spices begin sticking or look dry, add a tablespoon of water rather than turning up the heat.
- Simmer the tomato mixture. Add the diced tomatoes and their juices, tomato paste, water, salt, and black pepper. Stir well, bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally so the tomato mixture does not catch on the bottom of the pan. The vegetables should become tender but still retain some texture.
- Stir in the beans. Add the baked beans and fold them gently into the vegetables so they stay mostly intact. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the relish is thick and the beans are hot throughout. If it becomes thicker than you like, stir in water a tablespoon at a time. If it seems loose, simmer for a few minutes longer.
- Season and serve. Remove the pan from the heat. Stir in the lemon juice or vinegar, then taste and adjust the salt, pepper, chili, or acidity. Scatter over parsley or cilantro if using. Serve warm, or let the chakalaka cool slightly; its flavors also develop as it rests.
Tips
- Control the heat in stages. Chili strength varies, so start with one chili and add more at the end if needed. A pinch of cayenne can stand in for fresh chili, but it gives a less fresh, more direct heat.
- Grate the carrots rather than cutting them into chunks. Grated carrot softens in the simmering time and blends into the sauce. If using pre-grated carrots, measure about 1½ cups (165 g) and check their tenderness before adding the beans.
- Adjust thickness without rushing. Let excess liquid simmer away uncovered, or loosen the relish with a little water. Avoid a hard boil, which can break up the beans and splatter tomato sauce.
- Choose beans to suit your pantry. Baked beans are convenient and add a lightly sweet tomato sauce. If unavailable, use 1½ cups (about 255 g) drained cooked white beans or kidney beans, plus ¼ cup (60 ml) extra tomato sauce; taste for salt and sweetness.
Serving Suggestions
Serve chakalaka warm as a relish beside pap (a firm South African maize porridge), rice, or soft bread. It also goes well with grilled vegetables, roasted potatoes, or a simple green salad. For an easy vegetarian plate, spoon it over rice and add sliced avocado or a dollop of plain yogurt. Set it out as a side dish at a barbecue, where its bright, spicy tomato flavor pairs well with grilled foods.
Variations
Chakalaka recipes vary by household and region, so adjust the vegetables and seasoning to taste. For extra vegetables, add 1 cup (150 g) diced zucchini with the peppers, or stir in 1 cup (150 g) corn with the beans. To make it smokier, use smoked paprika; for a more traditional mild curry flavor, use sweet paprika instead. For a less sweet version, replace baked beans with drained kidney or white beans and add ¼ cup (60 ml) tomato sauce. You can also leave out the beans and serve the vegetable relish as a lighter side.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Chakalaka keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed, until steaming hot throughout; leftovers should reach 165°F (74°C). In a microwave, cover loosely, heat in short intervals, and stir between intervals to warm evenly. For longer storage, freeze in an airtight freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.
Frequently Asked Questions
Is chakalaka meant to be hot?
It can be, but the heat level varies. Use one mild chili, remove its seeds, or leave chili out for a gentler relish. Add extra chili gradually at the end if you want more heat.
Can I make chakalaka without baked beans?
Yes. Replace the baked beans with drained cooked white beans or kidney beans and add a little tomato sauce to keep the mixture moist. Plain beans make the dish less sweet, so taste and adjust the seasoning.
Can I make it ahead?
Yes. Cook it up to 3 days ahead and refrigerate it promptly. Reheat until steaming hot throughout, adding a small splash of water if the sauce has thickened. The flavors may become more integrated after a night in the refrigerator.
What can I use instead of curry powder?
Use a mild curry powder for a straightforward substitute. If you do not have it, combine ½ teaspoon (2.5 ml) ground cumin, ½ teaspoon (2.5 ml) ground coriander, and a pinch of turmeric. The flavor will be different, but the vegetables will still make a satisfying tomato relish.
Is this recipe vegan?
Yes, provided the baked beans and any accompaniments are made without animal products. Check the can label if you need to avoid ingredients such as butter or other dairy in the bean sauce.
Why is my chakalaka watery?
Vegetables release moisture as they cook, and canned tomatoes vary in thickness. Simmer the mixture uncovered for a few extra minutes, stirring occasionally, until it reaches the consistency you prefer. Add the beans after the vegetable base has reduced so they do not break apart during a long simmer.
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