Categories
Life hack

How to make chakalaka

Food & Home > Recipes

How to Make Chakalaka

  • 9 shares
  • Share
  • Tweet
  • Pin
  • Share
  • Print
  • Email

A simple recipe for homemade, sugar-free Chakalaka. Chakalaka is a proudly South African vegetable relish dish that is often spicy. Traditionally chakalaka is made using tomato and onions and is often served with pap, but we think it is a great accompaniment to most dishes if you’re looking for a spicy kick. Here’s how to make your own chakalaka.

Chakalaka Ingredients

1-2 Tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, grated
1/2 Tbsp ginger, grated
2 red or orange chillies, finely sliced (remove seeds for a milder version)
2 tsp curry powder
1 tsp turmeric
1 tsp paprika
3 roma tomatoes, skins removed and finely chopped
1 cup warm water
3 cups carrots, grated
3 cups cabbage, finely shredded
1 tsp white or red wine vinegar
1 sachet Canderel Yellow
Salt & pepper

How to make chakalaka

Heat the oil in a heavy-based pot.

Add the onions and cook over a low heat for 10 minutes until tender and translucent.

Turn up the heat and add the garlic and ginger. (Add more oil if needed.)

Fry for 2 minutes.

Add the curry powder, turmeric and paprika, fry for another 2 minutes.

Add the chopped tomatoes and ½ cup warm water.

Cook over a low heat for 7 minutes.

Add the carrot and cabbage, stirring well (add more water if needed).

Cook over a low heat for about 10 minutes until all the ingredients are soft. Season with vinegar, Canderel Yellow, salt and pepper. Serve warm.

YOU MAY WANT TO TRY THESE CHAKALAKA RECIPES NEXT:

Have you ever tried chakalaka? If not, you have definitely been missing out.

Traditional South African Chakalaka

Lockdown has been tough – going to the shops for whatever they have got left, trying to figure out what to make for dinner and most of all to stay nourished and sane. It is a tall order but what we make of this time is what matters most. We all have our coping mechanisms and cooking is my version of therapy.

Chakalaka Recipe

Chakalaka is a traditional South African vegetable relish. Its is vegan, gluten-free and delicious, hot or cold. It can be served with bread, stews or with a braai.

Ingredients

1 teaspoon smoked paprika

1 teaspoon turmeric

2 teaspoons crushed garlic

2 tablespoons olive oil

1 teaspoon crushed ginger

1 chopped onion

2 teaspoon curry mix

2 chillies chopped

2 peppadews chopped

3 cups chopped cabbage

3 cups grated carrots

1 green pepper chopped optional

1 tin chopped tomato

2 Canderel sticks

Method

  • In a large saucepan, heat oil over medium heat.
  • Add onion, give it a minute or two.
  • Stir in all the spices; turmeric, garlic, ginger, smoked paprika and curry mix, continue stirring for about a minute or two to let the flavour intensify. Then add tomatoes, peppadews, carrots and cabbage.
  • Simmer for about five minutes, stirring occasionally to prevent burns.
  • Adjust for seasoning, add Canderel. Serve warm or cold.

Recipe Video

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

This content has been created as part of our freelancer relief programme. We are supporting journalists and freelance writers impacted by the economic slowdown caused by #lockdownlife.

If you are a freelancer looking to contribute to The South African, read more here.

Latest Posts

Ajax Amsterdam sell their share of Cape Town club

Ajax Amsterdam have sold the controlling stake in their Cape Town namesake to the South African shareholders ending a 21-year.

Daily Lotto results for Monday, 28 September 2020

Jacob Zuma asks Zondo to ‘remove himself’ from State Capture Inquiry

TheSouthAfrican.com is all about South Africa and the stories that affect South Africans, wherever they are in the world.

We’re independent.
No agenda.
No Bias.

Follow Us

Our offices are for administrative purposes only, no visitors will be accepted without an appointment.

South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07.
Address: Regus Business Centre
1st Floor, Block B, North Park, Black River Park, 2 Fir Street, Observatory, Cape Town, 7925, South Africa
Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa

United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692.
Address: Riverbank House, 1 Putney Bridge Approach, London, SW6 4TJ

The South African Wikipedia
Copyright © Blue Sky Publications Ltd. All Rights Reserved.
thesouthafrican.com is a division of Blue Sky Publications Ltd. Reproduction without permission prohibited.

Chakalaka is savory, sweet, and spicy all at once, making it the perfect dish to serve whenever you want something simple to make but complex in flavor. It can go with almost anything, and you can throw almost any vegetable into it, so every chakalaka recipe is a bit different.

Can’t read now? Pin for later!

How to Make Chakalaka

The Origins of Chakalaka

The dish most likely originated from Mozambique workers living in Johannesburg, but you’ll now find it is made all over southern Africa, especially in South Africa and Zimbabwe.

How to Make Chakalaka

So What is Chakalaka?

Some people think of it as chakalaka salad or as a relish, but we think it’s just plain yummy! Below we list some ideas for how to serve it and what to pair it with, but we always start with a few big spoonfuls right out of the pot.

This is one of the first Zimbabwean dishes that Valentine showed me, and it’s easily my favorite one to make on my own! The biggest difference between my chakalaka and his is that I’m not very skilled with a knife, whereas his knife cuts are just gorgeous.

The good news is that following his recipe is easy and it tastes just as good, even if my julienne cuts are a bit raggedy and my onion dices aren’t uniform.

How to Make Chakalaka

What You’ll Need to Make Chakalaka

Here’s what you’ll need to make chakalaka at home:

Basic Equipment List

You don’t need fancy equipment to make chakalaka at home! You’ll want a large pot with a lid because the delicious flavors come from letting the vegetables and spices simmer together on the stovetop.

For preparing your vegetables, you’ll want a good knife and cutting board.

For the carrots, we use a vegetable peeler to remove the outer layer and then grate the carrots with a typical boxed grater.

Simple Ingredients List

2.5 medium white onions

2 large tomatoes

4 medium carrots

4-5 jalapeno or chili peppers

1/2 red bell pepper

1/2 green bell pepper

1/3 head of green cabbage (optional)

1/2 can of peas (optional)

2 cloves of garlic

4 tbsp. vegetable oil

1 can of baked beans

1/4 tsp. ginger spice

You Can Make Chakalaka Spice Ahead of Time

If you want to make chakalaka spice ahead of time (or use a store-bought version), then don’t include the curry, ginger spice, or paprika when you cook. Use the chakalaka spice instead.

How to Make Chakalaka

What to Eat with Chakalaka? Our Serving Suggestions

If you will be using chakalaka as your main course, you can pair it with maize or rice.

The most traditional way to eat chakalaka is with pap (also known as sadza). We use Iwisa Super Maize Meal.

Our preferred rice to serve chakalaka with is basmati rice.

If you want to serve the chakalaka as a side dish, we like to serve it with Peri-Peri chicken and pap (or rice).

Because this is a popular dish for barbeques and cook-outs, you can also pair it with almost any kind of grilled meat or vegetables. Because it’s so versatile, it would make a great dish to bring to a potluck or holiday dinner (especially in the summer)!

How to Make Chakalaka

What to Drink with Chakalaka

The first thing that comes to mind is to have it with a great refreshing beer, especially if you want to wash down the bit of spicy kick.

If you want to pair it with a wine, you’ll want to keep in mind what kind of meat you’re serving. We usually have chakalaka with chicken, so a nice, light white wine works great. If you want something like Chardonnay, stay away from oak-ey California versions which can be too heavy.

If you’re serving vegetables or eating it as a main dish, I would also stick with white.

However, if your meat is red meat, go for something simple like a Shiraz.

For non-alcoholic drinks, if you want something special then think barbeque party fare like lemonade.

How to Make the Perfect Spicy Chakalaka

The perfect spicy chakalaka recipe to serve as a side dish or as a main course!

Ingredients

  • 2.5 medium white onions, diced
  • 2 large tomatoes, grated
  • 4 medium carrots, grated
  • 4-5 jalapeno or chili​ peppers (to your preferred taste and heat levels), diced
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 1/3 head of green cabbage, diced (optional)
  • 1/2 can of peas, drained (optional)
  • 2 cloves of garlic, minced
  • 4 tbsp. vegetable oil
  • 1 can of baked beans (about 14 oz)
  • 1 cup of water
  • 2-4 tsp​. curry (to your taste)
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 1/4 tsp. ginger spice

Instructions

  1. In a large pot, heat the vegetable oil on high. Once the oil is heated, reduce the burner to a medium temperature.
  2. Add the bell pepper, onion, and garlic. Cover the pot. Stir occasionally until soft and tender. (About five minutes).
  3. Add the chili peppers, cover the pot, and let it sit for five minutes.
  4. Add the Chakalaka seasoning (curry, paprika, and ginger), tomatoes, carrots, sugar, and water. If you’re adding any optional vegetables like peas or cabbage, add in now as well. Stir together and cover the pot.
  5. After twenty minutes, add in the baked beans. Stir together and cover the pot. Let the pot sit for five mintues.
  6. Turn off the stove, and let the pot sit for ten to fifteen minutes before serving.

Notes

The flavors will become more complex over time, so feel free to make ahead and let sit for longer.

If you don’t want to use half of two different colored bell peppers, you can use either a red one or a green one. We like to mix them for the color and the slightly different flavors, but we know sometimes you just want to use one pepper!

Make sure to grate the tomato over a bowl since it will be mostly liquid. If you’ve never grated a tomato before, don’t grate all the way to the end. When it gets close to your fingers and is mostly just peel, stop. Just use the grated portion.

Because the flavors meld together over time, this is a great dish to eat as leftovers.

For this version, we didn’t use cabbage, but we often make it with the cabbage. It’s great both ways!

To make the dish less spicy, reduce the number of chili peppers you use. Make sure to test how spicy they are before cooking. Of course, chili peppers can get spicier or less spicy from being cooked, so use your best judgement for you and your family.

Nutrition Information:

Yield:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This low fat, vibrant chilli from Johannesburg is based on canned beans, tomatoes, onions and chillies. You can add whatever vegetables you have to hand

Nutrition: per serving (6)

Highlight Nutrient Unit
kcal 229
low in fat 7 g
saturates 1 g
carbs 28 g
sugars 18 g
fibre 12 g
protein 7 g
salt 1.2 g

Ingredients

  • 3 tbsp light olive oil , or vegetable oil
  • 1 red or white onion , finely chopped
  • 6 garlic cloves , crushed
  • 1-2 green chillies , deseeded and chopped
  • thumb-sized piece ginger , finely grated
  • 2 tbsp milk, medium or hot curry powder
  • 3 peppers (mix of red, green and yellow), finely chopped
  • 5-6 large carrots , grated
  • 2 tbsp tomato purée
  • 5-6 large tomatoes or 400g can chopped tomatoes
  • 2 tsp piri-piri spice blend
  • 2 thyme sprigs , leaves only, or 2 tsp dried thyme
  • spiced apple chutney , BBQ sauce, jerk sauce or piri-piri sauce to taste (optional)
  • 400g can baked beans

To serve

  • chopped coriander
  • rice or mealie bread (South African cornbread)
  • mixed green salad
  • grilled meats

Method

  • STEP 1

Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.

Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.

Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.

Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.

Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

Goes well with

Recipe from Good Food magazine, January 2017

Chakalaka is a favourite South African vegetable relish that is served with just about anything from meat, bread, pap, mashed potato and with stews.

Depending on where you come from recipes vary and Chakalaka recipes can be a close kept family secret. There is no right or wrong way to make your Chakalaka and most people have a preferred method of how fine to chop the veggies, how spicy to make it or even what to put in it.

Perhaps you feel like trying a new recipe or you are searching for something even better than your everyday relish. Whatever the case is, you can now give your family and friends a new favourite relish to accompany your mouth watering meals. Chakalaka is delicious as a flavouring for stews and sishebos and you can make it in advance and store it in the fridge.

  1. Heat ½ a cup of oil in a pot over a medium heat.
  2. Add 1 onion, 2 green peppers, 1 or 2 chillies, 2 cloves of garlic and 1 tablespoon of hot curry powder until the onions are soft.
  3. Add 4 carrots, 6 tomatoes and a tin of baked beans in tomato sauce.
  4. Mix well and allow to simmer on a medium heat for 15 minutes, stirring occasionally.
  5. Season with salt and pepper to taste.

This recipe chooses simplicity with a serious flavour kick. Using a grater for your veggies is an effective way to get a consistent, less chunky size for your ingredients if you like the vegetables finely diced. Alternatively, use a rough chop for a chunkier consistency.

How to Make Chakalaka

How to Make Chakalaka

Chakalaka is a traditional South African spicy vegetable relish. It is usually served with pap or samp & beans and is most commonly found in black communities across the country. It has become so popular that one can now buy it in cans in the supermarket and order it at KFC! Everyone’s recipe for Chakalaka is different – I have never tasted two that taste the same. It can range from mild to searing hot – depending on the cooks tastes. So – there is no set recipe for Chakalaka. As it is often made with what is left over in the fridge – even in one household it can change in taste most nights!

I tried to research the origins and found the following on Wikipedia: Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chilli to produce a spicy relish with a Portuguese flair to accompany pap. The many variations on how to make Chakalaka often depend on region and family tradition. Some versions include beans, cabbage and butternut. For example, a tin of baked beans, tin of tomatoes, onion, garlic, and some curry paste can be used to make the dish.

How to Make Chakalaka

One of the best Chakalaka’s that I have ever tried is made by a wonderful Chef called Sandile Somdaka. Sandile has his little restaurant on the roof of the main train station in Cape Town. Here is serves some of the best African food to be found in Cape Town. We visit him on our foodie walking tour of Cape Town – called The Cape Town Eats City Walking Tour. One of the highlights of the meal with Sandile is always his Chakalaka. Many people have indicated that they would buy a jar if he were to consider going the extra step and bottling it. Many more visitors have asked for his recipe. As he makes it in large quantities, I asked one of our tour guides, Shelley, to head through to Sandile in the morning to cook with Sandile and to compile a recipe for making a smaller quantity of Chakalaka. Shelley is a former home economics teacher, a chef and a restauranteur………………as such the perfect person to have sent!

CHEF SANDILE’S CHAKALAKA RECIPE:

Yields One Liter or 10 portions

How to Make Chakalaka

250g white onion- finely diced

150g bell peppers Mixture of green/red/ yellow- finely diced

30g red chilies- finely diced

150g cabbage- finely chopped

200g carrots- coarsely grated

250g tomatoes- roughly chopped

60ml cooking oil (sunflower or canola)

Braise the onions, bell peppers and chilies in the heated cooking oil.

When soft, add the cabbage and carrots. Allow to soften before adding the tomatoes.

Flavour with the following:

2ml leaf masala/curry powder

Once combined, add the following and allow to cook on medium heat for a few minutes to allow the flavours to integrate.

400g/ 1 tin of baked beans

15ml Hot Fruit Chutney

15ml brown vinegar

15ml brown sugar

Once done, allow to cool before refrigerating. Flavours will develop over time. It is best served cold the next day after cooking.

It will keep for one week refrigerated.

Serve as an accompaniment to pap or samp & beans served with a beef/lamb stew, roasted meat or chicken.

The recipe in pictures:

How to Make Chakalaka

How to Make Chakalaka

How to Make Chakalaka

How to Make Chakalaka

Thank you Shelley for putting the recipe together and for the fantastic photos.

We hope you enjoy making the Chakalaka!

Come and walk with us in the city of Cape Town on our Cape Town Eats City Walking Tour if you want to taste the flavours of the Cape and our people! Check it out!

How to Make Chakalaka

How to Make Chakalaka

Chakalaka is a traditional South African spicy vegetable relish. It is usually served with pap or samp & beans and is most commonly found in black communities across the country. It has become so popular that one can now buy it in cans in the supermarket and order it at KFC! Everyone’s recipe for Chakalaka is different – I have never tasted two that taste the same. It can range from mild to searing hot – depending on the cooks tastes. So – there is no set recipe for Chakalaka. As it is often made with what is left over in the fridge – even in one household it can change in taste most nights!

I tried to research the origins and found the following on Wikipedia: Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chilli to produce a spicy relish with a Portuguese flair to accompany pap. The many variations on how to make Chakalaka often depend on region and family tradition. Some versions include beans, cabbage and butternut. For example, a tin of baked beans, tin of tomatoes, onion, garlic, and some curry paste can be used to make the dish.

How to Make Chakalaka

One of the best Chakalaka’s that I have ever tried is made by a wonderful Chef called Sandile Somdaka. Sandile has his little restaurant on the roof of the main train station in Cape Town. Here is serves some of the best African food to be found in Cape Town. We visit him on our foodie walking tour of Cape Town – called The Cape Town Eats City Walking Tour. One of the highlights of the meal with Sandile is always his Chakalaka. Many people have indicated that they would buy a jar if he were to consider going the extra step and bottling it. Many more visitors have asked for his recipe. As he makes it in large quantities, I asked one of our tour guides, Shelley, to head through to Sandile in the morning to cook with Sandile and to compile a recipe for making a smaller quantity of Chakalaka. Shelley is a former home economics teacher, a chef and a restauranteur………………as such the perfect person to have sent!

CHEF SANDILE’S CHAKALAKA RECIPE:

Yields One Liter or 10 portions

How to Make Chakalaka

250g white onion- finely diced

150g bell peppers Mixture of green/red/ yellow- finely diced

30g red chilies- finely diced

150g cabbage- finely chopped

200g carrots- coarsely grated

250g tomatoes- roughly chopped

60ml cooking oil (sunflower or canola)

Braise the onions, bell peppers and chilies in the heated cooking oil.

When soft, add the cabbage and carrots. Allow to soften before adding the tomatoes.

Flavour with the following:

2ml leaf masala/curry powder

Once combined, add the following and allow to cook on medium heat for a few minutes to allow the flavours to integrate.

400g/ 1 tin of baked beans

15ml Hot Fruit Chutney

15ml brown vinegar

15ml brown sugar

Once done, allow to cool before refrigerating. Flavours will develop over time. It is best served cold the next day after cooking.

It will keep for one week refrigerated.

Serve as an accompaniment to pap or samp & beans served with a beef/lamb stew, roasted meat or chicken.

The recipe in pictures:

How to Make Chakalaka

How to Make Chakalaka

Thank you Shelley for putting the recipe together and for the fantastic photos.

We hope you enjoy making the Chakalaka!

Come and walk with us in the city of Cape Town on our Cape Town Eats City Walking Tour if you want to taste the flavours of the Cape and our people! Check it out!

While you can find pre-made chakalaka spice blends for sale, that’s not how you’ll find most chakalaka relishes seasoned in South Africa or Zimbabwe. Instead, these will be seasoned on the spot, with the chef making sure the chakalaka seasoning is just right.

For our chakalaka recipe, we included the spices as part of the ingredients. However, you can easily make the perfect chakalaka spice blend ahead of time and store it so you always have some ready to go.

Can’t read now? Pin for later!

How to Make Chakalaka

Why Should You Make Your Own Chakalaka Spice?

When you make your own, not only will you save money, but you’ll also save time when you’re ready to make your next batch. This spice blend can also be used to enhance the flavor of baked beans or stews, so it’s more versatile than just in its namesake dish!

How to Make Chakalaka

How Much Chakalaka Seasoning Should You Make Ahead of Time?

This recipe will make enough for four batches of our chakalaka, but you’ll probably use smaller amounts when including it in other dishes so it may last you more than four total dishes.

If you find yourself running out quickly, feel free to double or triple this recipe to make more ahead of time.

How to Store Your Chakalaka Seasoning

Obviously, it depends on how much you want to make to keep on hand. I like simple spice jars like these, but just make sure yours is airtight and store it on a shelf out of direct sunlight.

How to Make Chakalaka

What You’ll Need to Make Chakalaka Spice

Here’s what you’ll need to make chakalaka spice at home:

Basic Equipment List

We use small mixing bowls and transfer the finished spices into an airtight spice jar.

Simple Ingredients List

1.5 ounces of curry powder

1 tsp. ginger spice

How to Make Chakalaka

Chakalaka Spice Blend

A delicious spice blend to use in Chakalaka salads and relishes, or to use to flavor soups, beans, and other savory meals.

Ingredients

  • 1.5 ounces of curry powder
  • 4 tsp. paprika
  • 1 tsp. ginger spice

Instructions

  1. In a small mixing bowl or directly in your spice jar, combine the curry powder, paprika, and ginger spice. Stir or shake until mixed thoroughly.
  2. Store in an airtight spice jar or container for up to one year.

Nutrition Information:

Yield:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Pin this Chakalaka Recipe for Your Kitchen!

How to Make Chakalaka

About the Africa Cookbook

We are a Zimbabwean and American food-loving couple based in Eastern Europe. Chef Valentine cooks up all the delicious goodness, and Stephanie eats it (then diligently types it up for you all)!

Recent Posts:

  • 13 Delightful Tunisian Foods & Dishes You Need to Try!
  • How to Make the Perfect Nigerian Jollof Rice Recipe
  • How to Make Your Own Simple Chakalaka Spice Blend

The Africa Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

Chakalaka recipe is a highly sought after treasure that unlocks the pleasures of a South African tasty delicacy that will leave you licking soup off your fingers. Found among the black communities in South Africa, Chakalaka is a delicacy that should be celebrated by all. Fortunately, it is now possible to get this meal from your nearest KFC outlet.

Image: commons.wikimedia.org (modified by the author)
Source: UGC

It is quite common to find people who seek to learn how to make Chakalaka, understandably so because of its unique taste. However, Chakalaka has no standard way of preparation, to the extent that it is possible to find a family that enjoys different flavors of Chakalaka every night depending on the person cooking. Even with this, the ingredients used are the same. Here is the best chakalaka salad recipe.

What is Chakalaka made of? – Chakalaka recipe

It is not surprising to ask what is Chakalaka made of? However, the simple ingredients that make it up are quite remarkable. Here is a clear Chakalaka recipe that will deliver quality meal within the shortest time possible.

Ingredients

Image: pexels.com (modified by the author)
Source: UGC

  • Finely chopped white onion (250g)
  • A mixture of red, green and yellow well-diced bell peppers (150g)
  • Red chilies (30g)
  • Well chopped cabbage (150g)
  • Grated carrots (200g)
  • Roughly cut tomatoes (250g)
  • 60ml sunflower or canola cooking oil
  • Turmeric (2ml)
  • Leaf masala/curry powder (2ml)
  • Salt (2ml)
  • Aromat (15g)
  • One tin of baked beans (400g)
  • Hot Fruit Chutney (15ml)
  • Brown vinegar (15ml)
  • Brown sugar (15ml)

How to cook

Image: pixabay.com
Source: UGC

  • Heat the cooking oil over a medium set to heat in a casserole dish
  • Add onions, chilies, and bell peppers in the dish with heated cooking oil
  • Once it softens put the cabbage and carrots. Give it time to soften then add the tomatoes.
  • As you stir the mixture, you need to add; 2ml turmeric, 2ml leaf masala/curry powder, 2ml salt, and 15g Aromat, to give the mix a pleasant taste.
  • Give it a few seconds then add; one tin of baked beans (400g), hot Fruit Chutney (15ml), brown vinegar (15ml), and brown sugar (15ml).
  • Serve hot or cold. Some people will advise you to let it cool then you refrigerate until the following day. This is to allow the meal to get the right taste.

It is, however not rare to find variations of Chakalaka recipe. The most common variation has ginger added onto the ingredients. By and large, this recipe will help you cook the best Chakalaka for you and your family. The most important thing is to ensure you make your family smile by combining this recipe with the right oven heat and a great chef’s instinct.

Set the saucepan on the stovetop. Add the oil and heat over medium heat.

How to Make Chakalaka

Add diced chilies, grated carrot, the chopped onion and garlic. Tip in the powder. Cook for 5 minutes until the onion turns soft. Stir often to prevent it from burning and sticking.

How to Make Chakalaka

Add the tomatoes. Stir through the mix and bring to the boil. Once it boils, reduce the heat and simmer for 5 minutes.

How to Make Chakalaka

Add the baked beans. Stir to blend in. Before adding pepper and salt to season the dish taste test.

How to Make Chakalaka

Remove from heat. Transfer to two utensils or bowls. Serve warm with pap, crusty bread or couscous, polenta or rice.

How to Make Chakalaka

Place pot or the large saucepan . Heat over moderate heat.

How to Make Chakalaka

Add the onion. Cook for 1 to 2 minutes, until translucent.

How to Make Chakalaka

Add the spices to the onion. This means including the garlic, the paprika and minced ginger, curry powder and cayenne pepper. Add the coriander leaves. Stir all of it still on the medium heat.

How to Make Chakalaka

Add the tomatoes, diced bell peppers, sliced cabbage and thin carrot slices (or grated carrot) into the cooked greens and onions. Stir to combine. Let me cook for 5 minutes, stirring frequently to halt the ingredients sticking into the saucepan.
Avoid adding too much, although if needed, add a tablespoon of water.

How to Make Chakalaka

Tip the beans that are baked . Add the vegetable stock powder and blend through well. Cook for another 2 to 3 minutes.

How to Make Chakalaka

Add seasonings, as desired. You could add freshly cracked pepper and salt, but flavor initially to determine how it is before adding anything else.

How to Make Chakalaka

Transfer the chakalaka serving bowls or utensils. Serve with pap or crusty bread.

How to Make Chakalaka

Set the saucepan on the stovetop. Add the olive oil and heat over moderate heat.

How to Make Chakalaka

Add the onions. Cook until they soften, for approximately 5 to 8 minutes. Stir if needed.

How to Make Chakalaka

Add the garlic and ginger into the cooked onions. Cook for 1 to 2 minutes, stirring now and then.

How to Make Chakalaka

Add the barbecue spice and stir through. Add the tomatoes and stir.

How to Make Chakalaka

Taste to check the flavour consequences. Add salt and freshly ground pepper, to taste.

How to Make Chakalaka

By adding in the lemon zest finish. Cook the dish until the tomato softens.

How to Make Chakalaka

Remove from the heat. Transfer to 4 to 6 plates or meals. Serve with crusty bread pap or couscous, polenta or rice.

How to Make Chakalaka

How to Make Chakalaka

No matter what type of cuisine you’re cooking, chances are they’re going to have some foundational aromatic base- whether it’s called a sofrito, mirepoix, or a curry paste- for a lot of their dishes. Chakalaka is a south African dish that’s used as a condiment or relish, and its story begins with olive oil and onions. While all of the other flavors are built on this foundation, it’s not imperative to be able to recognize big, large chunks in your relish… actually, the smaller the better for this particular case so the flavor can distribute more. As the onions start to sweat and become translucent, the sharp flavors mellow out and become sweeter. In addition to onion, we added a de-seeded and deveined jalapeno for a much less intense heat, but if you’re a fan of spicier food you could mince the whole chile. To round out our aromatic trio you’ll see that we only incorporated half of our ginger, and that’s on purpose. Meant to help build out our aromatic base, as it cooks it will be less pungent and have less of that ZING than it’s raw counterpart.

We developed a special blend specifically for Chakalaka that helps to complement and enhance all its other ingredients. Basically a curry powder, Chakalaka Seasoning has an earthy and spicy flavor that is aromatic and has a lot of depth. Its warmth comes from Birdseye Chile Powder and cumin, with some herbaceous flavors from the thyme, fennel, and organic curry leaves. These spices give great contrast to the sweetness that the vegetables we are using have, and ties together all the different components. Our Chakalaka blend is salt free, so you can season according to your taste, and if you wanted to add even more heat you could definitely add more birdseye chile powder (or any other chile powder that you have).

We used three different sweet bell peppers to basically just add a whole bunch of color to our dish, but if you were less concerned by the aesthetics/didn’t have as many options Chef Jeff recommends going for a red kind, which tends to be slightly sweeter. Most of the base of our relish comes from shredded carrots, which we cleaned and peeled before grating in a food processer. If you don’t have a food processor you could get the same results from a box grater, just be careful grating too close to your fingers. Shredded carrots will cook faster, so you want to make sure you stir frequently so they are done evenly. After the carrots are mixed in, we used two types of tomatoes to add different levels of flavor: Like our ginger, Jeff wanted to make conscious choices with different mediums and cooking times to shine a light on the beauty of ingredient evolution. Fresh chopped tomatoes are brighter, while tomato paste is richer and has more intensity… either one is good, but both are better. Be shameless. Showcase the full spectrum.

Our taste testers were introduced to Chakalaka with their choice of grilled sausages or grilled polenta, and loved the way it added great contrast to smokier flavors.

Ingredients:

  • 3 Tbsp Olive oil
  • 1 Onion, minced
  • 2 Serrano or Jalapeno, minced
  • 2 Garlic cloves, minced
  • 2 oz. Ginger root, grated and divided
  • 2 Tbsp Chakalaka Seasoning
  • 1 Green pepper, diced fine
  • 1 Red pepper, diced fine
  • 1 Yellow pepper, diced fine
  • 5 Large carrots, grated
  • 14 oz Fresh or canned tomatoes, diced
  • 2 Tbsp Tomato paste
  • 14 oz. Can of Cannellini beans
  • 1 Tbsp Granulated Molasses
  • Salt and Pepper to taste

Instructions:

  1. In a skillet, heat 3 Tbsp Olive oil to medium-high. Add onions and cook until translucent. Add chiles, garlic, half of the ginger and Chakalaka Seasoning and stir well. Add peppers and cook 2 minutes. Add carrots, tomatoes, and tomato paste and cook for 10-15 minutes. Add granulated molasses to beans and mix well. Set aside.
  2. Remove from heat, stir in ginger and beans and serve.

Home » How to make chakalaka

How to Make Chakalaka

BBQ Chakalaka Chicken

What’s the perfect accompaniment to meat, bread, pap, potatoes, and stew? Chakalaka, of course! Every South African knows all about Chakalaka. We’ve all got our favourite Chakalaka dish, which can be served extra spicy or mild and enjoyed hot or cold! Chakalaka is a.

What we do

Recent Posts

  • Real Talk: Top Reasons South Africans Are Moving to America
  • Comments on the proposed Draft Taxation Law Amendments Bill (TLAB), 2020
  • Jody Schekter: A Blast from the Past
  • Bobotie Meatballs: For the Modern South African Expat
  • Die Heuwels Fantasties

Categories

Archives

  • Home
  • Please Call Me
  • Terms And Conditions
  • Privacy Policy
  • Contact Us
  • Refer and Earn
  • Sitemap

We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we’ll assume that you are happy to receive all cookies on FinGlobals website. However, if you would like to, you can change your cookie settings at any time.

The original chakalaka was probably a simple dish of onions, tomatoes and a little curry powder. These days, every South African has his or her own favourite recipe. Chakalaka originally was made in the townships but we all love it.

It has been a staple food for generations of black South Africans, and is very popular at braais!

Ingredients:

6
Large onions

2
Grated carrots

250 grams
Green peppers

2
Tin of Baked Beans

410 grams
Chilies

1 or 2
Garlic

1 Tablespoon minced
Ginger

1 Tablespoon grated
Masala or Curry powder

2 tablespoons

  • Salt to taste
  • Pepper to taste
  • Oil

    3 Tablespoons
    Fresh Coriander

    100 grams chopped (optional)

    Method:

    • Slice the tomatoes, onions and green peppers. Grate the carrots and set aside.
    • Heat the oil in a large saucepan over medium heat.
    • Add the onions, chillies, garlic and curry powder for a bit of heart bingo bonus.
    • Sauté, stirring frequently, until the onions are cooked down and wilted, about 4 to 5 minutes.
    • Place the tomatoes and green peppers in a oven dish, sprinkle with a little oil and grill it for 5 minutes, just to get the flavours going.
    • Stir in the tomatoes and green pepper in the mixture.
    • Reduce heat to low and simmer for about 5 minutes.
    • Stir in the baked beans, grated carrots, salt and pepper and stir to heat through.
    • Add the chopped coriander just before serving.
    • Serve hot or cold.

    Other possible additions added with the onions, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked and chopped fresh coriander is stirred in at the end. Serve with any meat, ‘mieliepap’ and salad.

    YUMMY, hope you enjoy this recipe!

    Home » How to make chakalaka

    How to Make Chakalaka

    BBQ Chakalaka Chicken

    What’s the perfect accompaniment to meat, bread, pap, potatoes, and stew? Chakalaka, of course! Every South African knows all about Chakalaka. We’ve all got our favourite Chakalaka dish, which can be served extra spicy or mild and enjoyed hot or cold! Chakalaka is a.

    What we do

    Recent Posts

    • Real Talk: Top Reasons South Africans Are Moving to America
    • Comments on the proposed Draft Taxation Law Amendments Bill (TLAB), 2020
    • Jody Schekter: A Blast from the Past
    • Bobotie Meatballs: For the Modern South African Expat
    • Die Heuwels Fantasties

    Categories

    Archives

    • Home
    • Please Call Me
    • Terms And Conditions
    • Privacy Policy
    • Contact Us
    • Refer and Earn
    • Sitemap

    We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we’ll assume that you are happy to receive all cookies on FinGlobals website. However, if you would like to, you can change your cookie settings at any time.

    How to Make Chakalaka


    Ingredients
    4 Carrots, peeled, tailed and shredded
    1 Green Bell Pepper
    1 Red Bell Pepper
    1 Sweet Onion (White Onion)
    1 tsp Ginger, grated
    1 tsp Garlic, grated
    1 tsp Tomato Puree
    1/2 Cup Tomatoes, chopped
    1/2 Cup Baked Beans
    1/4 tsp Cameroon Pepper
    2 tbs Curry Powder
    1 tsp Salt
    3 tbs Vegetable Oil

    Directions

    1. The first thing you need to do is prep your vegetables; cut peppers, onions & tomatoes into little cubes, peel and grate carrots, grate/chop garlic and ginger into byte sizes.
    2. In a pan, heat up Vegetable oil, add onion and allow to sauce, add garlic and ginger, stir for 2 minutes
    3. Add Curry, green and red peppers and fry for 2 more minutes.
    4. Next add carrots and fry for another minute
    5. Now add chopped tomatoes, tomato puree, salt, Cameroon pepper and combine. Allow to cook for 3 minutes while stirring frequently.
    6. Add Baked beans, and combine. Leave it on the cooker for a minute or two before turning it off.

    Chakalaka is ready! I told you it was easy!

    Funny videos, GIF’s, Meme’s and many more…

    More in Recipes:

    • How to Make ChakalakaTry these Africans recipes of the moment 11 julio, 2018
    • How to Make ChakalakaHALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE RAMADAN SPECIAL 21 mayo, 2018
    • How to Make ChakalakaHomemade Sushi recipe 21 mayo, 2018

    Chakalaka is a South African vegetable relish that is usually spicy. A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap. Although this is great with barbecues, we like to pair it with any protein – it has become one of our favorites when trying to fill up with vegetables. What is really appealing about this dish is that it is very adaptable because you can add more vegetables and/or spices to make it suitable to your taste bud or palate. These are the basic ingredients: Onions, green pepper, cabbage, chilies, carrots and curry powder. Use spices that you have on hand. Most recipes call for beans- you can use baked beans or boiled beans.

    How to Make Chakalaka

    And it’s so easy to make, that there’s no reason to exclude it from a family gathering. Bonus points if you make them on Heritage Day!

    Here’s how to make chakalaka.

    How to Make Chakalaka

    Enjoy the home-made taste of Chakalaka without the hassle of chopping with this spicy chicken chakalaka pasta from KOO. You can also enter to win one of two Yuppiechef vouchers worth R1,000 each, just by telling us your favourite South African dish. The comfort that comes from eating a hearty home-cooked meal is a feeling that cannot be matched, because we all know the importance of bonding around the dinner table. As KOO celebrates 75 years as a heritage brand, why not show your pride by bringing the family together to enjoy this spicy chicken chakalaka pasta.

    Serves: 6 wholesome portions

    Difficulty level: Easy

    Prep time: 15 minutes

    Cooking: 25 minutes

    INGREDIENTS:

    500g macaroni or spiral pasta

    500g chicken breast, sliced into strips

    3 tablespoons (45ml) oil

    ½ cup onion, chopped

    1 teaspoon (5ml) garlic, crushed

    1 cup mixed peppers, diced

    1 tin KOO Chakalaka with Butternut

    1 tin KOO Sauerkraut, drained

    ½ cup (125ml) chicken stock (½ stock cube in ½ cup water)

    2 tablespoons Mrs Balls chutney

    2 tablespoons coriander/dhania, chopped (optional)

    Salt and pepper to taste

    METHOD

    1. Cook your pasta as per instructions on the packet.
    2. In a pan, heat oil and fry the onion,garlic and peppers. Add the chicken strips and fry chicken until sealed. Season with salt and pepper.
    3. Add the KOO Chakalaka, KOO Sauerkraut, chicken stock and the chutney. Cook uncovered for 5 minutes.
    4. Combine chakalaka sauce with cooked pasta and coriander. Adjust seasoning if required.
    5. Garnish with extra coriander and serve.

    by BT July 5, 2018, 8:01 am 1.2k Views

    How to Make Chakalaka

    Ingredients
    3 tablespoons oil
    1 onion, finely chopped
    2 green bird’s-eye chiles (Thai chiles), seeded and chopped
    2 cloves garlic, crushed
    50 grams (2 ounces) ginger, finely grated
    2 tablespoons mild curry powder
    1 green bell pepper, finely chopped
    1 red bell pepper, finely chopped
    1 yellow bell pepper, finely chopped
    5 large carrots, scrubbed, topped, tailed and grated
    400 grams (14 ounces) canned chopped tomatoes
    2 tablespoons tomato paste
    400 grams (14 ounces) canned baked beans
    2 sprigs fresh thyme, leaves only
    Salt and freshly ground black pepper

    Directions
    Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end).How to Make Chakalaka

    Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.

    Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.

    Chakalaka is South African in origin, [1] [2] a relish dish consisting of tomatoes (and often also with beans), made up with a spicy flavour. Usually added as a side dish, it can be served as a meal when a decent serving of pap, bread or couscous, polenta or rice is added to it. It’s quick and easy to make, perfect for those times when you get home tired or late and need warm, tasty food fast. The versions suggested here are suitable for vegetarians and vegans.

    Note: This dish has many versions; [2] it is traditional in South African families to modify it according to preference, so don’t be afraid to try your own variations; perhaps even add them here as another method if you have a moment.

    Contents

    • 1 Ingredients
    • 2 Steps
      • 2.1 Simple Chakalaka [3]
      • 2.2 Chakalaka with Cabbage [1]
      • 2.3 Lemony Barbecue Style Chakalaka [4]
    • 3 Tips
    • 4 Things You’ll Need
    • 5 Sources and Citations

    Ingredients

    Simple chakalaka:
    Serves 2

    • 45ml cooking oil
    • 1 onion, chopped
    • 1 carrot, grated
    • 2 hot chilies, chopped (remove seeds to lessen heat)
    • 1 garlic clove, minced
    • 15-30g (1 to 2 teaspoons) curry powder
    • 3 large tomatoes, peeled and grated
    • 1 can baked beans in tomato sauce
    • Salt and freshly ground pepper, to taste

    Chakalaka with cabbage
    Serves 3 to 4

    • 1/4 cup olive oil
    • 1 medium red onion, diced
    • 1 to 2 teaspoons of curry powder
    • 2 teaspoons of garlic, minced
    • 1/2 teaspoon fresh thyme
    • 1/2 teaspoon smoked paprika
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon fresh ginger, minced
    • 1 to 2 tomatoes
    • 3 to 4 cups cabbage, sliced
    • 1 to chili peppers, diced (and remove the seeds to reduce the heat)
    • 1 large carrot, sliced thinly or grated
    • 1 red bell pepper (capsicum) and 1 green bell pepper (capsicum), diced
    • 1 can (400g/14oz) baked beans
    • 1 teaspoon vegetable stock powder

    Lemony barbecue style chakalaka:
    Serves 4-6

    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 garlic cloves, peeled and minced
    • Fresh ginger, approx. 2cm, minced
    • 1-2 teaspoons barbecue spice
    • 2 large ripe tomatoes, diced
    • 1-2 teaspoons pepper, freshly ground
    • 1 lemon, zested

    Steps

    Simple Chakalaka [3]

    1. Place the saucepan on the stovetop. Add the oil and heat over medium heat.
    2. Add the chopped onion, grated carrot, diced chilies and minced garlic. Tip in the curry powder. Cook for 5 minutes until the onion turns soft. Stir often to prevent it from sticking and burning.
    3. Add the tomatoes. Stir through the mixture and bring to the boil. Once it boils, reduce the heat and simmer for 5 minutes.
    4. Add the baked beans. Stir to mix in. Taste test before adding salt and pepper to season the dish.
    5. Remove from the heat. Transfer to 2 bowls or plates. Serve warm with pap, crusty bread or couscous, polenta or rice.

    Chakalaka with Cabbage [1]

    1. Place the large saucepan or pot onto the stovetop. Heat over medium heat.
    2. Add the diced onion. Cook until translucent, for 1 to 2 minutes.
    3. Add the spices to the cooked onion. This means adding the minced garlic, minced ginger and the smoked paprika, curry powder and cayenne pepper. Also add in the thyme leaves, stripped from the stem. Stir all of it together for a minute, still on the medium heat.
    4. Add the tomatoes, diced bell peppers, sliced cabbage and thin carrot slices (or grated carrot) to the cooked onions and spices. Stir to combine. Allow to cook for 5 minutes, stirring frequently to stop the ingredients sticking to the saucepan.
      • If needed, add a tablespoon of water but not too much.
    5. Tip the baked beans into the cooked vegetable mixture. Add the vegetable stock powder and mix through well. Cook for another 2 to 3 minutes.
    6. Add seasonings, as desired. You could add freshly cracked pepper and salt, but taste first to see how it is before adding anything else.
    7. Transfer the chakalaka to 3 to 4 serving bowls or plates. Serve with crusty bread or pap.

    Lemony Barbecue Style Chakalaka [4]

    1. Place the saucepan on the stovetop. Add the olive oil and heat over medium heat.
    2. Add the onions. Cook until they soften, for about 5 to 8 minutes. Stir if needed.
    3. Add the minced garlic and ginger to the cooked onions. Cook for 1 to 2 minutes, stirring now and then.
    4. Add the barbecue spice and stir through. Add the diced tomatoes and stir.
    5. Taste to check the flavour consistency. Add salt and freshly ground pepper, to taste.
    6. Finish by adding in the lemon zest. Cook the dish until the tomato softens.
    7. Remove from the heat. Transfer to 4 to 6 bowls or plates. Serve with pap, crusty bread or couscous, polenta or rice.
    • Serve with rice, polenta or couscous, if you need to make it a more substantial meal.
    • This dish can be served warm or cold, according to your preference.
    • Other beans, such as butter beans, may be used but they’ll need to have a tomato paste sachet added to them first, as this forms part of the flavour of the dish.

    Things You’ll Need

    Simple chakalaka’:

    • Cutting board
    • Knife
    • Large saucepan
    • Stirring spoon
    • Serving ladle
    • 2 serving bowls or plates

    Chakalaka with cabbage:

    • Cutting board
    • Knife
    • Large saucepan
    • Stirring spoon
    • Tablespoon
    • Serving ladle
    • 3 to 4 serving bowls or plates

    Lemony barbecue style chakalaka:

    • Cutting board
    • Knife
    • Large saucepan
    • Stirring spoon
    • Serving ladle
    • 4 to 6 serving bowls or plates

    Zaza Top has the best online content; memes, games, videos, etc…

    More in Recipes:

    • How to Make ChakalakaTry these Africans recipes of the moment 11 julio, 2018
    • How to Make ChakalakaHALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE RAMADAN SPECIAL 21 mayo, 2018
    • How to Make ChakalakaHomemade Sushi recipe 21 mayo, 2018

    Chakalaka is a South African vegetable relish that is usually spicy. A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap. Although this is great with barbecues, we like to pair it with any protein – it has become one of our favorites when trying to fill up with vegetables. What is really appealing about this dish is that it is very adaptable because you can add more vegetables and/or spices to make it suitable to your taste bud or palate. These are the basic ingredients: Onions, green pepper, cabbage, chilies, carrots and curry powder. Use spices that you have on hand. Most recipes call for beans- you can use baked beans or boiled beans.

    How to Make Chakalaka

    And it’s so easy to make, that there’s no reason to exclude it from a family gathering. Bonus points if you make them on Heritage Day!

    Here’s how to make chakalaka.

    Chakalaka. Chakalaka- a refreshing spicy tomato bean relish that will provoke your taste bud. Chakalaka is a dish that originates from South Africa and it is staple throughout the country. Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries.

    We host a radioshow, promote club events and produce beats / riddims. Chakalaka is a traditional South African relish that is spicy, tangy, and oh-so-good. WAG is a surfer with a vision who has created. You can cook Chakalaka using 18 ingredients and 8 steps. Here is how you achieve it.

    Ingredients of Chakalaka

    1. Prepare of main course.
    2. You need 3 tbsp of oil (any type but i used olive oil).
    3. You need 1 of onion finely chopped.
    4. It’s 2 clove of gallic crunched.
    5. Prepare 50 grams of ginger grated.
    6. It’s 2 of green bed eye chillies deseeded and chopped.
    7. Prepare 2 tbsp of curry powder.
    8. It’s 1 of red bell pepper.
    9. Prepare 1 of yellow bell pepper.
    10. Prepare 1 of green bell pepper.
    11. Prepare 6 large of carrots (scrubbed not peeled tailed and topped )grated.
    12. You need 2 tbsp of tomato paste.
    13. Prepare 400 grams of diced tomatoes.
    14. You need 400 grams of baked beans.
    15. It’s 2 of sprigs of fresh thymes leaves only.
    16. You need 1 tsp of seasoning.
    17. It’s 1 tsp of ground black pepper.
    18. Prepare pinch of salt to taste.

    Jourvet – Chakalaka, Wippenberg – Chakalaka, Yamboo – Mapouka (Chakalaka Mix), Hot Water – Chakalaka, Artful Dice – Chakalaka, Dboi, Sparxx, Jah Prayzah – Chakalaka, Fre$h B – Chakalaka. KillASon sur CultureAddict “.toujours aussi tourbillonnant d’influences nombreuses mais parfaitement digérées.” Chakalaka – Wikipedia, the free encyclopedia Chakalaka is a spicy African vegetable relish The very last wine we sampled was a smooth and delicious red titled “chakalaka” which, to South Africans. A loud noise, sound, or (someone’s) voice. Can be used as a verb, or noun.

    Chakalaka instructions

    1. In a pot put the oil add the onion whn the oil is properly heated and make sure the onion is translucent.
    2. Add half of the ginger(reserve the other half for the end of the cooking)add gallic and the chilles.
    3. Add the curry powder.
    4. Add all the bell peppers and cook for 2 minutes.
    5. Add carrots gradually and stir continously making sure the ingredients blend.
    6. Add tomato paste and diced tomatoes… Stir and cook for 5-10min or until it’s thick and we’ll combined.
    7. Put down from the heat,add baked beans, fresh chopped thymes and the remaining ginger and stir….
    8. You can serve hot or cold….you can eat it with any food or can eat it alone… I ate my own with semolina but maybe sister prefer bread.

    Verb: “she chakalakad so loud, I could barely hear myself think!” Noun (bird): “look at that gorgeous chakalaka. Самые новые твиты от chakalaka (@azimdisini): “Believe in yourself and u will get the confident 🤜🤛”. De beste borden van Chakalaka Zuluwawa. See what Chakalaka (_Chakalaka_) found on We Heart It, your everyday app to get lost in what you love. Define chakalaka. chakalaka synonyms, chakalaka pronunciation, chakalaka translation, English dictionary definition of chakalaka. n South African a relish made from tomatoes, onions, and spices.

    The dish that will turn heads and wake up taste buds at your next braai gathering.

    When celebrating our colourfull South African history, nothing describes it better than a homemade chakalaka recipe. When one thinks of chakalaka the first thing that comes to mind is a braaing and we all know nothing compliments a plate of mielie pap and some well-braaied meat than chakalaka. We all have our own different ways of enjoying this gratifying and proudly South African relish, some like it mild others hot.

    So before we get to the recipe here is a little history of where it came from. It apparently originated from back in the day when black mineworkers took everything they had and put them together in one mix, like onions, garlic, carrots, chilies, cabbage, green peppers, ginger, curry spices, etc. From there on this relish became so popular that one can even now find it at your local supermarket in a can, but nothing once again beats any homemade recipe.

    How to Make Chakalaka

    In fact, this relish is so unique that it has no exact recipe, it really varies from one family to another. For example in my family, we love hot food so we tend to add a little extra chilly in the mix to spice things up. Other times we add things like sweet corn or a bit of fruit chutney to give it that sweet chilly kinda vibe. Another interesting thing to do is make it completely vegan or vegetarian if that’s your thing😉, simply mix some baked beans with chickpeas and you good to go.

    This exquisite mix of veg and spices is sometimes served as a sauce on the side or as a relish over some mielie pap. Some people serve it cold as a salad with other greens. Like most recipes, chakalaka ingredients vary quite a bit, but you won’t go wrong with our perfect chakalaka recipe. The ingredients almost always include fresh vegetables (from your own garden perhaps), like grated carrots, chopped garlic, chunks of green pepper, sliced onion, cauliflower florets, chopped chilies, curry powder and a tin of baked beans if you want.

    There’s so much you can do with chakalaka once you’ve mastered your own version. A good side note is to leave it for a day or so for the flavors to fuse, then you can serve it with almost any meal of your choice but serving it with pap en vleis is always a crowd-pleaser.

    There is nothing quite as down to earth as a classic, good old fashioned, flavourful chicken curry. Sure, it’s nice to eat something fancy every now and then but when you are at home and craving something just like granny used to make, nothing hits the spot like a curry.

    A simple curry has so much to teach us – both literally and figuratively. So here are a few things about a chicken curry that will change the way you enjoy it forever.

    It should be shared

    There is nothing like taking something you are proud of and sharing it with your community. A chicken curry is one of those humble dishes that just about everyone has a memory of. So why not share yours with those around you or in need in your community so that others can delight in the warmth that it brings.

    It tastes better when it’s cooked with love

    Rather than the food tasting better, food that is cooked with good intentions tastes better because you are more likely to put effort into what you are doing. So when you cook with passion and love, even if you don’t follow a recipe, this almost always results in a delicious meal.

    You can make it bigger as a bunny

    Are you a little low on meat but have loads of tasty gravy and veggies to be enjoyed? A delicious chicken curry doesn’t have to be loaded with chicken to have every morsel mopped up. Add a ½ or ¼ loaf of fresh bread to make your meal go further so that more of you can enjoy it. A bunny chow is a classic way to appreciate a chicken curry and keep all those lucky enough to be invited to share it.

    Leftovers are more delicious

    Something about a chicken curry reheated and enjoyed the next day seems to make it taste better. Actually, there is some science behind this – flavour molecules use the extra time to develop and different parts of the meal are imparted with deeper, more integrated flavour.

    The browner your chicken, the better your curry

    Nope, we are not saying burned, but if you can get your chicken pieces as burnished and toasted as possible, you will find your curry has a better flavour. Next, use the same pan to cook the rest of your ingredients and the flavours from the browned chicken will add depth to your curry recipe.

    Sure, the base of a good chicken curry is a fantastic recipe, but it also takes a few invisible details to make a really great meal. As much as we can share a great tasting meal, a classic recipe made with passion and some other small elements can make a really magical meal.

    November 29, 2018

    How to Make ChakalakaWhen I think of chakalaka the things that come to mind are braais, salads, and good company. I don’t remember a time we didn’t have chakalaka at a family braai. If not then either green salad, creamed spinach, or beetroot salad was a definite. Chakalaka is a South African spicy vegetable relish, and when there’s chakalaka there definitely has to be mealie pap.

    Although its exact origins are unknown, some believe it originated from mine workers in Johannesburg who added tomatoes, beans and chili to create a vegetable dish. This dish has become a South African staple, and it has become so popular you can buy it in cans in the supermarket, but nothing beats fresh homemade chakalaka!

    There’s no exact recipe for chakalaka, and it varies from one family to another. My family loves hot food, so we would usual use more than one chili for an extra kick, and on some days to give it a sweet and chili taste my mother would add some fruit chutney. The recipe can also vary from one to another according to preference: some add cabbage, and sometimes it is made without tomatoes, but most recipes contain tomatoes, Koo baked beans, and peppers.

    You can also make this recipe vegan or vegetarian by using baked beans that do not contain any animal products or by substituting the baked beans with chickpeas. Chakalaka is said to be a relish, sauce or salad. Whichever way you prefer to call it, it can make a great addition to Christmas lunches, Sunday roasts, and is best enjoyed with garlic rolls or pap, alongside braai meat. A definite crowd pleaser!

    Ingredients

  • 1 Tbsp Cooking Oil
  • 1 Onion
  • 1 Chilies, deseeded & chopped
  • 2 Garlic cloves
  • 1 Tbsp Mild Curry
  • 1 Tsp Turmeric
  • 1 Green Pepper, finely chopped
  • 1 Red or Yellow Pepper, finely chopped
  • 4 Carrots, grated
  • 400g Can Whole Tomatoes
  • 2 Tbsp Tomato Paste
  • 1 Can Baked Beans
  • Salt & Pepper

    Prepare your vegetables:

    Peel and chop onion into quarters add to your Omniblend jug with ½ C water and pulse for a fine chop.

    Peel, or scrub carrots and grate (You can pulse your carrots with a cup of water for a fine chop).

    How to Make Chakalaka

    Decant the can of whole tomatoes in the jug, and blend till smooth. Or use 3 fresh tomatoes (boil tomatoes for a minute, until the skin starts to peel, plunge in cold water and then peel the skin. Then add to you Omniblend jug and blend till smooth).

    Finely chop the garlic, peppers and chilies.

    Heat the oil in a saucepan, add the onions, garlic, peppers and chili cook until soft.

    Then add the spices (more or less depending on how spicy you would like it to be) stir to combine.

    Stir in the carrots and tomato paste, the mixture should be well combined. Cook for a few minutes while stirring occasionally. Then add the tomatoes, and cook on a low heat until the vegetables are cooked but just slightly crunchy. Finish off with the baked beans and simmer for a few minutes.

    Taste and season with salt and pepper. Can be served hot or cold.

    Using the OmniBlend I with a 2ltr jug made it super easy to prepare the vegetables as, just a few pulses and you’re ready to go. The 2ltr jug is suited for both wet and dry ingredients, and for smaller dishes (because of the narrow base) like spreads, hummus, nut butter and pesto.

    This recipe was developed by Bernice, who’s handling OmniBlend’s customer service and sales, and in contact with foodies around the country on a daily basis. Bernice has a background in food technology, and is passionate about all that looks, smells, and tastes like food. She loves sharing how you can get the most out of your OmniBlend.

    How to Make Chakalaka

    South African Chakalaka: Tinyiko’s story

    • Post author:91 Ways
    • Post published: June 12, 2015
    • Post Category:Your Stories and recipes

    Tinyiko’s story is of a food heritage forged out of history, migration and inequality “we would always have a Braai (South African BBQ) on a weekend, with friends, family, everyone”.

    “A South African braai isn’t like a British BBQ with sausages and burgers: we’d have all sorts of meat – and Chakalaka and Pap….you can miss out any other dish in a braai, but not Chakalaka!”

    Chakalaka is a South African vegetable relish – usually spicy and sometimes fiery! Tinyiko, who moved to Bristol from South Africa six years ago says, “it’s like a pickle – my husband Mark and my six year old daughter Nsuku love it! The typically Indian spice ingredient comes from the late 19 th century when people from India were brought to South Africa to work in the sugar fields”.

    Pap is a traditional stiff porridge made from ground Maize meal.
    When the pap is cooked, you beat it against the side of the pan to soften and shape it before serving “”if you’re going to a South African house, if you hear a sound like this, you know what they’re cooking inside. Oh gosh I just want to cook some pap and have a braai right now!”

    Here we eat pap at a braai, but it’s used as an accompaniment for most South African dishes, including stews. A typical South African stew will include cuts of meat such as oxtail and chicken feet. These cuts became a part of our diet several generations ago because our great grandparents were paid not in money, but in meat such as chicken feet and everything their white employers didn’t eat”.

    Here is Tinyiko’s recipe for Chakalaka – a simple to make, but incredibly tasty dish. The use of Atchar (a spicy vegetable pickle) is optional, but can be found in a lovely South African shop in St Nicholas Market

    South African Chakalaka:

    1 tsp chilli oil

    1 chopped medium

    1 large carrot – grated

    1/2 of green red and yellow peppers

    1 tin baked beans

    Half a jar of vegetable Atchar (or as much as you dare!)

    Sauté the onions in the chilli oil

    Add the peppers, beans, spices and fry for 5 minutes

    Slowly add the carrots and beans and simmer for five minutes.

    Add the Atchar, simmer until heated through and serve.

    Serve a couple of tablespoons per person

    1 cup maize meal

    Small amount of cold water

    Mix a cup of maize meal with cold water to make a paste.
    Add enough hot water to make a soft porridge and stir slowly to keep it smooth until bubbling. Cook for 10-15 mins

    Before serving, beat against the pan to smoothen and serve in layered spoon shapes, in the authentic South African way.

    If you ever get a chance to attend a picnic or barbecue organised by a South African, you most likely will get the chance to sample one of South Africa’s favourite staple dishes. Pap, wors and chakalaka is a much loved dish in South Africa, it is made up of maize/corn flour (paste), wors (South African sausage) and chakalaka which is a side dish comprising, tomatoes, onions, garlic, black pepper and other ingredients listed in the recipe. This dish is eaten at all occasions, and the fact that it’s relatively inexpensive makes it a very popular dish among South Africans of all social economic backgrounds. If you are having pap, wors and chakalaka at a barbecue then the most popular drink to accompany it will be a cold glass of beer and perhaps a cold glass of juice or fizzy drink for those under the age of 18 or anyone else who does not drink alcohol.

    Preparation

    Cooking

    Skill level

    Ingredients

    Pap

    • 6 cups (1.5 litres) water
    • salt to taste
    • 500 g maize meal (see Note)

    Wors

    • 1 kg Boerewors sausage (see Note)
    • 50 g butter, diced

    Chakalaka

    • 2 tbsp olive oil
    • 1 large onion, diced
    • 2 garlic cloves, finely chopped
    • 2 cm ginger, finely chopped
    • 1-2 tsp barbeque spice*, or to taste
    • 2 (300 g) ripe tomatoes, diced
    • 1-2 tsp freshly ground pepper, or to taste
    • 1 lemon, zested

    Cook’s notes

    Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

    Instructions

    The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

    To make the pap, bring the water to a rolling boil in a large saucepan, add the salt and then gradually stir in the maize meal. Reduce the heat to low, partially cover the saucepan and simmer gently for 30 minutes, stirring often, until maize is cooked through, lost any grittiness and has thickened).

    To cook the boerewors, heat a flat barbecue plate or large frying pan over medium-high heat. Add the butter then the wors, and keep turning for 20 – 25 minutes until golden brown and cooked through.

    Last but not least to prepare the chakalaka; add the oil to a saucepan over medium heat. Add the onions and cook gently until softened 6-8 minutes. Add garlic and ginger and cook until fragrant 1-2 minutes. Add the barbecue spice, stir, then add tomatoes, salt, pepper, and lemon zest, and cook until tomato has softened.

    Serve the pap and Boerewors with the chakalaka whilst hot.

    Note
    • Maize meal is available from African food stores. Boerewors sausage and barbecue spice are available from South African butchers

    Photography by Alan Benson. Styling by Michelle Noerianto.

    Chakalaka

    For years, I have collected recipes for a cookbook I hope to write one day. It will be called Chakalaka, which is the name of a dish popular in South Africa. It is so popular, you can buy it ready-made in a can.

    My cookbook, after years of work, is actually pretty far along. I have all the recipes and lots of stories. I just can’t seem to pull it all together in a way that publishers like. (My book proposal has been rejected numerous times.) My general food concept follows from an observation that, wherever you find people of African descent, you will find that we eat pretty much the same things. I call it “pan-African cuisine” and think it needs to be elevated just as has been done with other world cuisines. It is “soulfood” to the nth degree.

    My best friend’s daughter, Mando, taught me how to make chakalaka during one of my visits to the family home in Katlehong township. It is one of those creative dishes to make when you don’t have much in your cupboard.

    Chakalaka can be served hot or cold. When it’s hot, it tastes great spooned over a generous heap of pap (white corn meal porridge). For summer meals, make an African “chili dog” by using it as a condiment, spread on a hot off the grill sausage. Cold, it makes an excellent side dish for almost anything.

    INGREDIENTS

    ½ cup hot water
    4 tbs oil (vegetable or peanut)
    1 large onion (chopped)
    4 plum tomatoes (chopped fine)
    6 carrots (grated)
    2 cups cabbage (shredded)
    1 can beans in tomato sauce

    SEASONING

    1 cube beef stock
    ½ tsp baking soda
    1 tsp salt
    1 tsp black pepper
    1 tsp curry powder
    1 piece ginger root (crushed)
    2 cloves garlic (crushed)
    1 chili (chopped fine)

    DIRECTIONS

    DISSOLVE beef stock cube and baking soda in ½ cup hot water and set aside
    USE medium sized pot
    HEAT oil and sauté onion and seasonings until onion is soft
    ADD carrots, cabbage and tomatoes
    MIX well
    ADD set aside beef stock and mix again
    SIMMER until vegetables are cooked through (carrots will be soft)