Chakalaka

Name: Chakalaka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: South Africa
Ingredients: 400 g cooked white beans (or 1 tin of baked beans); 3 carrots, grated; 1 red and 1 green pepper, diced; 1 large onion, chopped; 4 tomatoes, chopped (or 400 g tinned tomatoes); 2 garlic cloves, chopped; 2 cm fresh ginger, grated; 1 or 2 green chillies, chopped; 1 tbsp curry powder; 1 tsp paprika; 3 tbsp neutral oil; Salt and pepper

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

Published on 30 November 2025·Updated on 10 September 2026

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

AI-generated image, not a photograph of the dish

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

Method

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

The techniques this recipe uses

Sweat the aromatics
Medium heat, no browning: the onion should turn translucent and sweet, not toasted.

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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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