Chakalaka is a colourful South African vegetable relish served with pap, bread or grilled meat. This dependable version is gently spiced, affordable and easy to adjust for your family.
Serves: 6 Difficulty: Easy
Total time: 45 minutes Estimated cost: R65–R85 total; R11–R14 per serving
Prices are estimates and vary by shop, brand and area in South Africa.
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 2 carrots, grated
- 2 garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp paprika
- 1 x 410 g tin chopped tomatoes
- 1 x 410 g tin baked beans
- Salt and black pepper
Method
- Cook the onion in the oil for 5 minutes.
- Add the peppers and carrots and cook for 8–10 minutes.
- Stir in the garlic and spices for 30 seconds.
- Add tomatoes and simmer uncovered for 15 minutes.
- Fold in the beans, heat through and season.
Getting the texture right
Use a wide saucepan and cook the peppers and carrots until softened before adding tomatoes. Simmer uncovered so excess tomato liquid can evaporate. Fold the baked beans in last and stir gently; vigorous stirring breaks them up. The finished relish should mound on a spoon rather than leave a watery puddle.
Adjusting heat and serving
Start with mild curry powder and offer chilli separately. For a less sweet relish, replace the baked beans with drained butter beans; add a splash of water if the mixture becomes too dry. Serve warm or cold beside pap, grilled chicken or roosterkoek.
Making ahead
Refrigerate promptly in a shallow sealed container and use within three days. Reheat only the portion needed until steaming hot throughout. For a larger batch, use a wider pan and reduce the tomatoes to the same thick consistency rather than doubling the simmering time.