Chakalaka

Chakalaka

A spicy, slightly sweet South African bean relish of aromatics, carrot, pepper and tinned baked beans, simmered with curry powder and chilli. Served warm or cold alongside pap and meat at a braai.

Prep

15 min

Cook

25 min

Total

40 min

Serves

6 as a side

Difficulty

Easy

Recipe ingredients

• •30 ml (2 tbsp) sunflower or canola oil, neutral cooking oil
• •1 large onion, finely chopped
• •2 medium carrots, peeled and grated or finely diced
• •1 medium green bell pepper, diced
• •1 medium red bell pepper, diced, optional for colour
• •3 cloves garlic, minced
• •15 g (¼ oz) fresh ginger, grated, optional
• •15 ml (1 tbsp) mild curry powder, South African-style if available
• •5 ml (1 tsp) turmeric
• •1 whole fresh red chilli, finely chopped; adjust to taste
• •10 ml (2 tsp) sugar, or to taste
• •400 g (14 oz) tinned baked beans in tomato sauce, standard British/South African style
• •400 g (14 oz) tinned chopped tomatoes, or 4 medium fresh tomatoes, grated
• •5 ml (1 tsp) salt, to taste
• •15 ml (1 tbsp) white vinegar or lemon juice, brightens flavour at the end
• •15 g (¼ cup) fresh parsley or coriander, chopped, optional garnish

Steps

1. 1 Heat the oil in a wide saucepan or pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.
2. 2 Add the carrot, both peppers, garlic and ginger. Cook for 5-6 minutes, stirring, until the vegetables soften and the onion starts to turn golden.
3. 3 Stir in the curry powder, turmeric and fresh chilli. Cook for 60-90 seconds until fragrant so the spices toast in the oil.
4. 4 Pour in the chopped tomatoes and season with salt and sugar. Bring to a steady simmer and cook for 6-8 minutes, uncovered, until the mixture thickens and the carrots are just tender.
5. 5 Add the baked beans (with their sauce) and stir gently to combine. Simmer for another 4-5 minutes until heated through and the relish reaches a thick, spoonable consistency - it should look wet but not soupy.
6. 6 Taste and adjust salt, sugar and chilli. Stir in the vinegar or lemon juice off the heat. Sprinkle with herbs if using.
7. 7 Serve warm as a braai side with pap (maize porridge) and grilled meat, or chill and serve cold. Keeps 3 days refrigerated in a covered container.