📝 About This Recipe
Born in the bustling townships of Johannesburg, Chakalaka is the vibrant, spicy soul of South African cuisine. This dairy-free relish combines crunchy vegetables with aromatic curry spices and hearty baked beans to create a versatile dish that is both comforting and exhilarating. Whether served hot or cold, its complex layers of heat and sweetness make it an essential centerpiece for any plant-based feast.
🥗 Ingredients
The Aromatics
- 3 tablespoons Vegetable Oil (sunflower or canola oil works best)
- 2 medium Red Onion (finely diced)
- 3 cloves Fresh Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2-3 Green Bird's Eye Chilies (seeded and minced (adjust for heat preference))
The Spice Blend
- 2 tablespoons Mild or Medium Curry Powder (Rajah brand is traditional if available)
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 1/2 teaspoon Turmeric Powder
The Vegetable Base
- 3 medium Bell Peppers (one each of red, green, and yellow, diced)
- 4 large Carrots (peeled and coarsely grated)
- 2 large Fresh Tomatoes (chopped, or 1 cup canned diced tomatoes)
- 1 tablespoon Tomato Paste (for richness)
Finishing Touches
- 1 can (400g) Baked Beans in Tomato Sauce (do not drain)
- to taste Salt and Black Pepper
- 1/4 cup Fresh Coriander (Cilantro) (roughly chopped for garnish)
- 2 sprigs Thyme (leaves removed)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-based frying pan or Dutch oven over medium heat until shimmering.
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2
Add the diced red onions and sauté for 5-7 minutes until they become translucent and start to turn golden brown at the edges.
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3
Stir in the minced garlic, grated ginger, and chopped chilies. Cook for another 2 minutes until the fragrance fills the kitchen.
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4
Add the curry powder, smoked paprika, and turmeric. Stir constantly for 1 minute to 'bloom' the spices in the oil, ensuring they don't burn.
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5
Toss in the diced tri-color bell peppers. Sauté for 3-4 minutes until they begin to soften slightly but still retain their vibrant color.
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6
Add the coarsely grated carrots to the pan. Stir well to coat them in the spice mixture and cook for about 5 minutes, allowing them to soften.
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7
Create a small well in the center of the vegetables and add the tomato paste. Let it cook for 1 minute to caramelize, then stir it into the rest of the mixture.
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8
Add the chopped tomatoes and thyme leaves. Stir well, reduce the heat to medium-low, and let it simmer for 5-8 minutes until the tomatoes have broken down into a thick sauce.
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9
Fold in the entire can of baked beans (including the sauce). This provides the signature creamy texture and a hint of sweetness.
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10
Simmer the entire mixture for another 5 minutes, stirring occasionally to prevent sticking, until the flavors are perfectly married.
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11
Taste and season with salt and freshly cracked black pepper. If it's too thick, you can add a splash of water to reach your desired consistency.
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12
Remove from heat and stir in half of the fresh coriander. Allow the relish to sit for at least 10 minutes before serving—it tastes even better as it cools!
💡 Chef's Tips
For the best texture, use a coarse grater for the carrots so they don't turn into mush. If you prefer a smokier flavor, try adding a pinch of cumin or using a 'Cape Malay' style curry powder. Chakalaka is one of those rare dishes that tastes significantly better the next day after the spices have fully developed. To keep it authentic, don't overcook the vegetables; they should have a slight 'bite' or crunch to them. If you find the relish too spicy, a teaspoon of brown sugar can help balance the heat.
🍽️ Serving Suggestions
Serve alongside 'Pap' (traditional South African maize porridge) for a truly authentic experience. Pair it with grilled plant-based sausages or 'Braai' (BBQ) favorites. Use it as a vibrant topping for baked potatoes or inside a thick-cut bread 'Bunny Chow'. Enjoy it cold as a zesty dip with crusty artisan bread or crackers. Serve with a side of cooling avocado slices to contrast the spicy kick.