Chakalaka

Name: Chakalaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: South African
Ingredients: Onion, diced — 1 large; Carrots, grated — 2 medium; Red bell pepper, diced — 1; Ripe tomatoes, chopped — 300 g (10.5 oz); Garlic cloves, minced — 3; Curry powder — 10 g (2 tsp); Baked beans (canned, in tomato sauce) — 400 g (14 oz can); Vegetable oil — 30 ml (2 tbsp); Chile flakes — 3 g (1 tsp); Salt and pepper — to taste

The Quirky Foodster Team

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15 min

Prep

30 min

Cook

Ingredients

Onion, diced — 1 large
Carrots, grated — 2 medium
Red bell pepper, diced — 1
Ripe tomatoes, chopped — 300 g (10.5 oz)
Garlic cloves, minced — 3
Curry powder — 10 g (2 tsp)
Baked beans (canned, in tomato sauce) — 400 g (14 oz can)
Vegetable oil — 30 ml (2 tbsp)
Chile flakes — 3 g (1 tsp)
Salt and pepper — to taste

Method

Heat oil in a large skillet over medium heat; sauté onion until softened, about 5 minutes.
Add carrots and red pepper, cook 5-7 minutes until slightly softened.
Add garlic and curry powder, cook 1-2 minutes until fragrant.
Stir in chopped tomatoes and chile flakes; simmer 10 minutes until tomatoes break down.
Add baked beans, simmer 10 minutes more until thickened and well combined; season with salt and pepper.

Cultural Background: A spicy, chunky vegetable relish-sauce of South African township origin, chakalaka combines tomatoes, beans, carrots and chile, traditionally served alongside pap (maize porridge) and braaied (grilled) meats at gatherings.

Tips: • Grating the carrots rather than dicing gives the traditional texture that cooks down quickly into the sauce. • Adjust curry powder and chile to taste — recipes vary significantly by household and region.

Variations: • Add cabbage for extra bulk and texture, common in some versions. • Omit baked beans for a lighter, more vegetable-forward relish.

Storage: Refrigerate up to 5 days in an airtight container.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 75 kcal, 3 g protein, 3 g fat, 10 g carbohydrate per 100 g serving.

FAQs: What is chakalaka traditionally served with? Pap (maize porridge), braaied (grilled) meats, and bread, especially at South African gatherings. Can I make it without canned baked beans? Yes, substitute cooked kidney beans or omit them entirely for a lighter vegetable relish.