Chakalaka Recipe: How to Make This Classic South Africa Side Dish

Chakalaka Recipe

Gianpiero Rusconi

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

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Cuisine:

South Africa

Course:

Side Dish

Servings:

4 persons people

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EQUIPMENT:

• Large frying pan or skillet
• Wooden spoon or spatula
• Cutting board
• Chef's knife
• Grater
• Can opener
• Measuring spoons
• Bowl for holding chopped vegetables
• Garlic press (if not mincing garlic with knife)
• Stove
• Serving dish (if not serving directly from the pan)
• Spoon for serving

INGREDIENTS:

• 30 ml vegetable oil
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 carrots, grated
• 2 tomatoes, chopped
• 1 hot chili pepper, finely chopped (remove seeds for less heat if desired)
• 15 ml curry powder (mild or hot according to preference)
• 5 ml paprika
• 5 ml turmeric
• 2 cans (410g each) baked beans in tomato sauce
• Salt to taste
• Freshly ground black pepper to taste
• Fresh coriander (cilantro) for garnish, chopped (optional)

INSTRUCTIONS:

1. Heat the vegetable oil in a large frying pan or skillet over medium heat.
2. Add the finely chopped onions and sauté until they are soft and translucent.
3. Press the garlic cloves through a garlic press or mince them with a knife, then add to the onions and cook for about 1 minute until aromatic.
4. Toss in the diced green and red bell peppers, and cook for another 4 minutes until they start to soften.
5. Now, stir in the grated carrots and cook for 2 minutes, allowing them to soften slightly.
6. Add the chopped tomatoes and finely chopped chili pepper into the pan, stirring well.
7. Sprinkle the curry powder, paprika, and turmeric over the vegetables, and stir to ensure they’re evenly coated with the spices. Cook this mixture for around 5 minutes, allowing the spices to become fragrant and the tomatoes to break down a bit.
8. Open the cans of baked beans in tomato sauce using a can opener and pour them into the pan. Stir everything together gently to combine.
9. Season the chakalaka with salt and freshly ground black pepper to taste.
10. Let the chakalaka simmer on low heat for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
11. Once it's ready, if you’re garnishing with fresh coriander, chop it and sprinkle over the chakalaka just before serving.
12. Serve the chakalaka warm, either directly from the pan or transferred to a serving dish, using a spoon for serving. Enjoy it as a side to your favorite meal.

NUTRITION:

• Calories: 5 kcal
• Total Fat: 10 g
• Saturated Fat: 20 g
• Polyunsaturated Fat: 6 g
• Carbohydrates: 5 g

History of Chakalaka in South Africa

The historical and culinary significance of Chakalaka cannot be overstated when discussing South African cuisine. The dish is a vivid representation of the country’s cultural flare. This delectable relish originated in the heart of Johannesburg’s bustling townships, crafted by mineworkers seeking comfort in flavors reminiscent of home.

The name Chakalaka carries with it a whimsical air of mystery; its origins lie with the Zulu inspiration chakaza, suggesting a vibrant concoction. This resonates with the dish’s essence of blending spices and vegetables to create a unity of taste. As the miners shared their creation, each cultural group added their twist, transforming Chakalaka into a unique part of South African gastronomy. It’s a dish that pays testament to the nation’s melting pot ethos.

Tips & Tricks for Making Chakalaka

Remember that balance and personal flair is key to Chakalaka’s uniqueness. The crunchiness of vegetables contrasts with the rich spices, creating a textural delight. Don’t be shy to experiment with the spice blend, seeking either the fiery embrace of a hot chilli or the subtle warmth of a milder mix.

For a richer dimension, a hint of Mrs Ball Chutney (another South African classic) or a dollop of tomato paste can work wonders. Don’t be afraid to let Chakalaka rest overnight; it allows the spices to come alive, enhancing the relish’s robust character.

Chakalaka goes exceptionally well with mielie pap (a corn-based dish similar to Italian Polenta) or as a relish on a boerewors role. However, this versatile South African side dish goes well with many things.

Best Occasions to Serve Chakalaka

From the casual vibe of a weekend braai to the vibrant celebration of Heritage Day, Chakalaka claims its place at every South African table. It’s a staple during family feasts and a crowd-pleaser on game day. Whether you’re having a meal around a table or a typical braai (South African barbeque), you will likely find a bowl to add some unique flavour.

Recipes & Sides That Go Well With Chakalaka

• Lamb Potjie: A hearty stew cooked over an open flame in a cast-iron pot, offering a warm nest for Chakalaka to settle into.
• Hardbody Chicken: Slow-cooked for optimal flavour, providing a succulent counterpart to Chakalaka’s zest.
• Mielie Bread: A sweet cornbread that complements the relish’s piquancy while adding a comforting, homely touch.
• Steamed Bread (Ujeqe): A soft, fluffy staple that perfectly sops up the sauce.
• Savory Pap: A smooth maize porridge that complements the relish’s heat and textures.
• Grilled Meat (Braai): Whether it’s boerewors, steak, or chicken, Chakalaka is the ideal condiment to bring out the smokiness.
• Rice: A simple bed of white rice lets the Chakalaka shine as a spicy and colorful gravy.

Ingredient Alternatives for Chakalaka

• Cabbage or Carrots: Shredded for a crunchy addition, they integrate well into the mix, adopting the relish’s vibrant essence.
• Spices: Try adding masala, cumin, or coriander to the spice blend for an adventurous twist that honors South Africa’s Indian influences.
• Bell Peppers: Try different colors for a twist on the traditional green peppers to brighten the dish.
• Beans: Swap baked beans for chickpeas or lentils for a change in texture and nutrition.
• Chilli: Adjust the heat with different types of chilies or chili powder to suit your spice tolerance.

Troubleshooting (Common Problems)

• Flavour Enhancement: Toast your spices before adding them to unlock their full aroma.
• Too Spicy: If your Chakalaka sets mouths on fire, calm it down with a dash of sugar or a splash of lemon juice.
• Too Liquid: Overly saucy? Let it simmer longer or add more finely chopped veggies to thicken it up.
• Underseasoned: Amp up the flavour with extra spices, garlic, or a stock cube.
• Too Thick: A splash of vegetable stock or water will loosen it without diluting the punchy flavours too much.

Chakalaka Alternatives and Similar Recipes

• Piccalilli: A pickled vegetable mix that combines a tangy bite with a touch of British colonial influence.
• Atjar: Borrowed from Indonesian settlers, it’s a spiced pickled salad that goes well on the side of meat dishes.
• Tomato Relish: A simpler alternative, focusing on the freshness of tomatoes and onions.
• Sambal: An Indonesian condiment with a similar spicy, tangy vibe but distinct Southeast Asian flavours.
• Pebre: A Chilean salsa that shares the fresh, spicy kick with a cilantro twist.