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Chakalaka

Spicy relish of white beans, grated carrot, peppers and tomato with curry powder and chilli. The essential companion to a South African braai.

VeganGluten-free#beans#carrots#pepper#curry#relish
Chakalaka

Photo : philipp from cape town, south africa · CC BY 2.0

Prep
15 min
Cook
25 min
Total
40 min
Serves
6
Difficulty
Easy

Method

  1. Heat the oil in a large sauté pan and fry the onion for 5 minutes over medium heat.
  2. Add the garlic, ginger, chillies, curry powder and paprika. Fry for 1 minute, stirring, to toast the spices.
  3. Add the peppers and carrots, stir and cook for 5 minutes.
  4. Pour in the tomatoes, season with salt and pepper, and simmer gently for 10 minutes, stirring now and then.
  5. Stir in the beans and cook for 5 minutes more. The vegetables should keep a little bite.
  6. Taste, adjust the salt and heat, and serve warm or at room temperature.

Born in the townships of Johannesburg, chakalaka goes with anything from the grill as well as with pap (maize porridge). It keeps for days in the fridge and the flavours only get better.

Nutrition · per serving

Calories
208 kcal
Protein
8.4 g
Fat
7.7 g
Carbohydrate
28.9 g
Fibre
7.9 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Do the vegetables really need to stay crunchy?

Yes, that is what separates chakalaka from a stewed vegetable dish. The grated carrot and peppers go in only five minutes before the tomatoes and should keep some bite, to contrast with the soft beans and with pap or grilled food alongside.

Can I use tinned baked beans in tomato sauce?

Yes, and it is the common shortcut. They already bring sugar and sauce, so cut back on the added tomatoes and taste before salting. Plain white beans need the opposite treatment: season more assertively.

How do I judge the heat without unbalancing the dish?

The curry powder and paprika carry the aroma, the green chillies carry the heat. Start with one deseeded chilli and adjust at the end, since the heat keeps developing as it rests and chakalaka is often eaten cold the next day.

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