Chakalaka (Spicy Vegetable Relish Salad)
The Quirky Foodster Team
Ingredients
- Vegetable oil — 2 tbsp
- Medium onion, chopped — 1
- Garlic, crushed — 2 cloves
- Fresh ginger, grated — 1 tsp
- Medium red bell pepper, diced — 1
- Medium carrots, grated — 2
- Curry powder — 1 tbsp
- Chilli flakes or 1 fresh chilli, chopped, to taste — 1 tsp
- Tinned chopped tomatoes — 400 g (14 oz)
- Tinned baked beans — 400 g (14 oz)
- Salt, — to taste
Method
- Heat the oil in a large pan and soften the onion for 5 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the bell pepper and grated carrot and cook for 5 minutes until slightly softened.
- Add the curry powder and chilli and stir for 1 minute to toast the spices.
- Pour in the chopped tomatoes and simmer, uncovered, for 10 minutes until slightly reduced.
- Stir in the baked beans, season with salt, and simmer for a further 5 minutes.
- Serve warm or at room temperature as a side salad or relish.
Introduction: Chakalaka developed in the townships around Johannesburg in the mid-20th century as a quick, spicy vegetable relish, likely influenced by Indian and Cape Malay spicing traditions.
Cultural Background: Chakalaka developed in the townships around Johannesburg in the mid-20th century as a quick, spicy vegetable relish, likely influenced by Indian and Cape Malay spicing traditions. It has become a staple side across South Africa, traditionally served alongside pap, braaied meat, or bread, and its recipe varies from household to household.
Tips: Grate the carrots rather than dicing for the classic chakalaka texture. Chakalaka tastes even better the next day once the flavours have had time to develop. The World Cookbook Project — South Africa — Full Recipes Page 21
Variations: Some versions add shredded cabbage for extra crunch, or leave out the baked beans for a lighter, more traditional relish-style chakalaka. Naturally vegan as written; no adjustment needed.
Storage: Refrigerate in an airtight container for up to 5 days.
Reheating: Serve cold or gently warm through in a saucepan over low heat; it is equally good served straight from the fridge.
Nutrition: Approx. 130 kcal, 5 g protein, 20 g carbohydrate, 4 g fat per serving.
FAQs:
Q: Is chakalaka served hot or cold?
A: It can be enjoyed either way — warm alongside a braai, or chilled as a relish with pap and bread.
Q: Can I make it less spicy?
A: Yes, reduce or omit the chilli and use a mild curry powder for a family-friendly version.
- Vegetable oil — 2 tbsp
- Medium onion, chopped — 1
- Garlic, crushed — 2 cloves
- Fresh ginger, grated — 1 tsp
- Medium red bell pepper, diced — 1
- Medium carrots, grated — 2
- Curry powder — 1 tbsp
- Chilli flakes or 1 fresh chilli, chopped, to taste — 1 tsp
- Tinned chopped tomatoes — 400 g (14 oz)
- Tinned baked beans — 400 g (14 oz)
- Salt, — to taste
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