Southern African Cuisine
Chakalaka
Spicy vegetable relish typically served with bread, stews, or barbecued meat
About This Dish
Chakalaka is a vibrant, spicy vegetable relish originating from South Africa that has become a staple side dish throughout Southern Africa. Its bright colors and bold flavors make it an eye-catching addition to any meal, while its nutritional profile has made it a beloved household favorite.
The dish has humble origins in the townships of Johannesburg, where miners and workers would create flavorful dishes from simple, available ingredients. It is believed that chakalaka was invented by migrant workers, combining elements from various culinary traditions. Over time, it evolved to incorporate local preferences and available vegetables.
There is no single "authentic" recipe for chakalaka, as it varies from household to household and region to region. The common elements include onions, tomatoes, bell peppers, carrots, beans, and chili peppers, all brought together with curry powder and other spices. Some versions include cabbage, while others might feature ingredients like ginger or garlic for extra flavor.
Today, chakalaka is most commonly served with bread, pap (maize porridge), grilled meats, or curries. It's a particular favorite at braais (South African barbecues) and is enjoyed both hot and cold. The dish not only provides a colorful complement to many meals but also offers nutritional benefits from its vegetable-rich composition.
Ingredients
For the chakalaka (8 servings)
- 3 tablespoons vegetable oil or sunflower oil
- 2 large onions, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2-3 chili peppers, seeded and finely chopped (adjust to taste)
- 2 bell peppers (red and green), diced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 large carrots, grated
- 2 cans (14 oz each) baked beans in tomato sauce
- 1 can (14 oz) chopped tomatoes
- 1 tablespoon tomato paste
- 1 vegetable bouillon cube, crumbled
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
Optional additions
- 1/2 small cabbage, finely shredded
- 1 tablespoon peri-peri sauce or hot sauce for extra heat
- 1 teaspoon ground coriander
- 1 tablespoon sugar (to balance acidity)
- 1 cup fresh or frozen corn kernels
Instructions
Prepare the aromatics
Heat the oil in a large pot or deep skillet over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add the garlic, ginger, and chili peppers, and cook for another 2 minutes until fragrant.
Add bell peppers and spices
Add the diced bell peppers to the pot and cook for 3-4 minutes until they begin to soften. Stir in the curry powder, cumin, and paprika. Toast the spices for about 30 seconds, stirring constantly to prevent burning.
Add the vegetables
Add the grated carrots to the pot and stir well to combine with the spiced mixture. If using cabbage, add it now as well. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the beans and tomatoes
Add the baked beans, chopped tomatoes, tomato paste, crumbled bouillon cube, and bay leaves to the pot. Stir well to combine all ingredients. If using corn, add it at this stage.
Simmer the chakalaka
Reduce the heat to low, cover the pot, and let the mixture simmer for about 15 minutes, stirring occasionally. If the mixture seems too dry, add a little water. If it's too watery, simmer uncovered for a few minutes to reduce.
Season and finish
Season with salt and pepper to taste. If using sugar to balance acidity, add it now and stir well. Remove the bay leaves before serving.
Serve
Remove from heat and let cool slightly. Chakalaka can be served warm or at room temperature. Garnish with fresh chopped cilantro or parsley before serving. It pairs wonderfully with bread, pap (maize porridge), rice, or grilled meats.
Tips for Perfect Chakalaka
- 1Like many similar dishes, chakalaka tastes even better the next day after the flavors have had time to develop. Consider making it ahead of time for maximum flavor.
- 2Control the heat level by adjusting the amount of chili peppers or adding them at the table so everyone can customize to their preference.
- 3For a more authentic South African version, look for Mrs. Ball's Chutney, a popular South African condiment that is sometimes added to chakalaka.
- 4Chakalaka can be stored in an airtight container in the refrigerator for up to 5 days, making it an excellent make-ahead side dish.
- 5For a heartier version, add cooked chickpeas or black beans along with or instead of the baked beans.
- 6The texture of chakalaka should be chunky rather than smooth. Avoid over-cooking the vegetables—they should retain some bite and freshness.