Make Chakalaka

Chakalaka is South African in origin, a relish dish consisting of tomatoes (and often also with beans), made up with a spicy flavour. Usually added as a side dish, it can be served as a meal when a decent serving of pap, bread or couscous, polenta or rice is added to it. It's quick and easy to make, perfect for those times when you get home tired or late and need warm, tasty food fast. The versions suggested here are suitable for vegetarians and vegans.

Note: This dish has many versions; it is traditional in South African families to modify it according to preference, so don't be afraid to try your own variations; perhaps even add them here as another method if you have a moment.

Ingredients

Simple chakalaka:
Serves 2

• 45ml cooking oil
• 1 onion, chopped
• 1 carrot, grated
• 2 hot chilies, chopped (remove seeds to lessen heat)
• 1 garlic clove, minced
• 15-30g (1 to 2 teaspoons) curry powder
• 3 large tomatoes, peeled and grated
• 1 can baked beans in tomato sauce
• Salt and freshly ground pepper, to taste

Chakalaka with cabbage
Serves 3 to 4

• 1/4 cup olive oil
• 1 medium red onion, diced
• 1 to 2 teaspoons of curry powder
• 2 teaspoons of garlic, minced
• 1/2 teaspoon fresh thyme
• 1/2 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon fresh ginger, minced
• 1 to 2 tomatoes
• 3 to 4 cups cabbage, sliced
• 1 to chili peppers, diced (and remove the seeds to reduce the heat)
• 1 large carrot, sliced thinly or grated
• 1 red bell pepper (capsicum) and 1 green bell pepper (capsicum), diced
• 1 can (400g/14oz) baked beans
• 1 teaspoon vegetable stock powder

Lemony barbecue style chakalaka:
Serves 4-6

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, peeled and minced
• Fresh ginger, approx. 2cm, minced
• 1-2 teaspoons barbecue spice
• 2 large ripe tomatoes, diced
• 1-2 teaspoons pepper, freshly ground
• 1 lemon, zested

Steps

Simple Chakalaka

1. Place the saucepan on the stovetop. Add the oil and heat over medium heat.
2. Add the chopped onion, grated carrot, diced chilies and minced garlic. Tip in the curry powder. Cook for 5 minutes until the onion turns soft. Stir often to prevent it from sticking and burning.
3. Add the tomatoes. Stir through the mixture and bring to the boil. Once it boils, reduce the heat and simmer for 5 minutes.
4. Add the baked beans. Stir to mix in. Taste test before adding salt and pepper to season the dish.
5. Remove from the heat. Transfer to 2 bowls or plates. Serve warm with pap, crusty bread or couscous, polenta or rice.

Chakalaka with Cabbage

1. Place the large saucepan or pot onto the stovetop. Heat over medium heat.
2. Add the diced onion. Cook until translucent, for 1 to 2 minutes.
3. Add the spices to the cooked onion. This means adding the minced garlic, minced ginger and the smoked paprika, curry powder and cayenne pepper. Also add in the thyme leaves, stripped from the stem. Stir all of it together for a minute, still on the medium heat.
4. Add the tomatoes, diced bell peppers, sliced cabbage and thin carrot slices (or grated carrot) to the cooked onions and spices. Stir to combine. Allow to cook for 5 minutes, stirring frequently to stop the ingredients sticking to the saucepan.
   • If needed, add a tablespoon of water but not too much.
5. Tip the baked beans into the cooked vegetable mixture. Add the vegetable stock powder and mix through well. Cook for another 2 to 3 minutes.
6. Add seasonings, as desired. You could add freshly cracked pepper and salt, but taste first to see how it is before adding anything else.
7. Transfer the chakalaka to 3 to 4 serving bowls or plates. Serve with crusty bread or pap.

Lemony Barbecue Style Chakalaka

1. Place the saucepan on the stovetop. Add the olive oil and heat over medium heat.
2. Add the onions. Cook until they soften, for about 5 to 8 minutes. Stir if needed.
3. Add the minced garlic and ginger to the cooked onions. Cook for 1 to 2 minutes, stirring now and then.
4. Add the barbecue spice and stir through. Add the diced tomatoes and stir.
5. Taste to check the flavour consistency. Add salt and freshly ground pepper, to taste.
6. Finish by adding in the lemon zest. Cook the dish until the tomato softens.
7. Remove from the heat. Transfer to 4 to 6 bowls or plates. Serve with pap, crusty bread or couscous, polenta or rice.

Tips

• Serve with rice, polenta or couscous, if you need to make it a more substantial meal.
• This dish can be served warm or cold, according to your preference.
• Other beans, such as butter beans, may be used but they'll need to have a tomato paste sachet added to them first, as this forms part of the flavour of the dish.

Things You'll Need

Simple chakalaka':

• Cutting board
• Knife
• Large saucepan
• Stirring spoon
• Serving ladle
• 2 serving bowls or plates

Chakalaka with cabbage:

• Cutting board
• Knife
• Large saucepan
• Stirring spoon
• Tablespoon
• Serving ladle
• 3 to 4 serving bowls or plates

Lemony barbecue style chakalaka:

• Cutting board
• Knife
• Large saucepan
• Stirring spoon
• Serving ladle
• 4 to 6 serving bowls or plates

Sources and Citations

• Chakalaka with cabbage adapted from http://www.africanbites.com/chakalaka/
• Simple chakalaka adapted from http://www.koo.co.za/recipes/view/homemade-chakalaka/221
• Lemony barbecue style chakalaka adapted from http://www.sbs.com.au/food/recipes/pap-wors-chakalaka

See also

• Make Nigerian Style Jollof Rice
• Make Suya Spice
• Cook Ugali
• Make East African Chapati
• Cook Plantains
• Make Pap
• Make a Shakshuka
• Make Couscous
• Make Ras El Hanout Spice Blend