Chakalaka is a spicy South African vegetable relish that is a staple at braais (barbecues) and family gatherings. It is a vibrant, colorful dish made from a base of onions, tomatoes, and carrots, with beans and a kick of curry powder. This recipe is a great side dish that adds a burst of flavor and texture to any meal, and it is surprisingly easy to make at home.
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 (5 g) ground cumin
- 1 teaspoon (5 g) smoked paprika (optional, for depth)
- 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
- 1 can (15 oz / 425 g) baked beans in tomato sauce (or 1 can of cannellini beans, drained and rinsed, plus 2 tablespoons tomato paste)
- 1 tablespoon (15 ml) white vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the diced red and green bell peppers and grated carrots. Cook for another 5 minutes, until the vegetables start to soften.
- Stir in the minced garlic, curry powder, ground cumin, and smoked paprika (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the canned diced tomatoes with their juices. Stir well, scraping any browned bits from the bottom of the pan. Bring to a simmer.
- Add the baked beans (or cannellini beans and tomato paste). Stir to combine. Reduce the heat to low and let the chakalaka simmer gently, uncovered, for 15-20 minutes, stirring occasionally, until the mixture thickens and the flavors meld together. If it becomes too dry, add a splash of water.
- Stir in the vinegar or lemon juice. Taste and season with salt and pepper. Remember that baked beans are already salty, so taste before adding salt.
- Remove from heat. Garnish with fresh cilantro or parsley, if desired. Serve warm or at room temperature.
Tips
- Substitutions: No baked beans? Use any canned beans (like kidney or white beans) and add 2 tablespoons of tomato paste to mimic the saucy texture. For a milder version, use sweet curry powder or reduce the amount. If you don’t have fresh garlic, use 1/2 teaspoon of garlic powder.
- Storage: Chakalaka keeps well in the refrigerator for up to 4 days in an airtight container. In fact, the flavors often taste even better the next day.
- Common Mistake: Don’t skip the vinegar or lemon juice at the end. It brightens the dish and balances the sweetness of the carrots and tomatoes. Also, don’t overcook the vegetables to a mushy consistency; they should retain a slight bite.
- Spice Level: If you like it spicier, add a finely chopped fresh chili (like a bird’s eye or jalapeño) along with the garlic, or add a pinch of cayenne pepper with the curry powder.
Serving Suggestions
Chakalaka is incredibly versatile. Serve it as a side dish alongside grilled meats, especially boerewors (South African sausage), chicken, or steak. It is also excellent with braai (barbecue) fare, pap (a South African porridge made from maize meal), rice, or even as a filling for sandwiches or wraps. It can be served warm or at room temperature.
Variations
- Vegetable-Packed: Add other vegetables like chopped zucchini, green beans, or cabbage along with the peppers and carrots. Cook them until just tender.
- Spicy Chakalaka: For a fiery version, add 1-2 finely chopped fresh chilies or 1 teaspoon of chili flakes with the spices.
- Bean-Free: If you prefer no beans, simply omit them and add an extra can of diced tomatoes. The dish will be more like a vegetable stew.
- Smoky Flavor: Use smoked paprika and add a few drops of liquid smoke for a deeper, barbecue-like flavor.
Storage and Reheating
Store leftover chakalaka in an airtight container in the refrigerator within 2 hours of cooking. It will keep for 3-4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between, until heated through. The flavor actually improves after a day or two as the spices meld.
Frequently Asked Questions
Can I make chakalaka ahead of time? Yes, chakalaka is a great make-ahead dish. In fact, it tastes even better the next day after the flavors have had time to develop. Prepare it up to 2 days in advance and store it in the refrigerator. Reheat gently before serving.
What is the best type of curry powder to use? You can use any curry powder you like. A mild curry powder will give a gentle warmth, while a hot curry powder will make the dish spicier. South African curry powders often have a slightly sweet and aromatic profile. If you have a favorite brand, that will work well.
Can I use fresh tomatoes instead of canned? Yes, you can use about 2 cups (about 4 medium tomatoes) of chopped fresh tomatoes. You may need to simmer the chakalaka a little longer to thicken it, as fresh tomatoes have more water content. Add them with the other vegetables and cook until they break down.
Is chakalaka served hot or cold? Traditionally, chakalaka is served warm, but it is also delicious at room temperature. It can be served cold as a salad-like side dish, though the flavors are less pronounced when cold. It is a flexible dish.
Can I add meat to chakalaka? While chakalaka is typically a vegetarian dish, some people add cooked, shredded beef or chicken to make it a heartier main course. If you do, ensure any meat is fully cooked to its safe minimum internal temperature (e.g., chicken to 165°F / 74°C, beef to 145°F / 63°C with a 3-minute rest).
What can I serve with chakalaka? Chakalaka is a versatile side dish. It pairs perfectly with grilled meats, braai (barbecue), pap (maize porridge), rice, quinoa, or even as a topping for baked potatoes. It also makes a great filling for wraps or a topping for bruschetta.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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