Chakalaka – The perfect bite

What is Chakalaka?

Chakalaka is a South African dish that is popular across the country. It is made with chopped vegetables, tomatoes, beans and lots of seasonings and tastes fantastic when served with other dishes or on its own as a side dish.

Typically served at celebrations and get-togethers, it’s a staple at any braai (South African barbecue). Legend has it that the recipe was invented by gold miners who would mix whatever vegetables they had on hand with tinned beans to create a quick, easy and tasty relish to go with a starchy side dish.

Recipe Ingredients

1. Aromatic compounds – Onion, garlic, and ginger add flavor (and a great aroma) to this savory side dish.
2. vegetables – The vegetables I chose for this dish are tomatoes, cabbage, chilli peppers, carrots, green and red bell peppers.
3. seasoning – Smoked paprika, curry powder, cayenne powder, thyme and bouillon add flavor and nutrients.
4. beans Add some heartiness to this dish. You can use any beans you like, but baked beans add sweetness and bring out the flavor of the chili.

How to make Chakalaka

• Sauté – Heat oil in a large pot or dutch oven over medium heat. Then add the onion and sauté for 1-2 minutes. (Photo 1)
• season – Add the spices (garlic, ginger, smoked paprika, curry, cayenne pepper, and thyme) and continue to stir for 1-2 minutes to infuse the flavors. (Photos 2-3)
• vegetables – Next, add the tomatoes, peppers, carrots and cabbage and stir to combine. (Photo 4)
• Boil Simmer for 5 to 8 minutes, stirring occasionally to prevent burning.
• beans – Finally, add the baked beans and bouillon powder (or salt) to taste. Continue cooking, stirring gently, for 2-3 minutes. (Photo 5-6)
• serve – Taste and adjust seasonings. Serve hot.

Recipe Variations

1. Customize your vegetablesYou can use a variety of vegetables, such as kidney beans, corn, and zucchini.
2. Please select the temperatureChakalaka can be enjoyed hot, at room temperature or cold.
3. Omit the beansThe beans are the highlight of this dish for many people, but if you don’t like beans, make it a veggie relish and it will still look and taste beautiful. 😍

Tips and Tricks

1. Use fresh ingredients: freshness enhances the flavor and texture of chakalaka.
2. If the chakalaka is too thick in texture, add a little vegetable stock or water, if it is too thin, thicken it by simmering it uncovered.
3. Once you’ve finished stir-frying, keep an eye on the heat – once the vegetables are cooked, turn the heat down to prevent them from burning or becoming mushy.

Advance preparation and delivery procedure

This dish is perfect for making ahead: make it the day before you want to serve it and store it in an airtight container in the fridge. The next day, you can serve it cold or warm it slowly on the stove over medium heat.

Chakalaka is best served with corn pudding (pap) and South African sausages (waas), or with rice or grilled meat. Garnish with fresh chopped parsley, if desired. Leftover chakalaka can be stored in an airtight container in the refrigerator for 3-5 days or frozen for 3 months or more.

What goes with Chakalaka

Chakalaka is extremely versatile, so feel free to get creative. Chakalaka with pap and worth is a traditional combination, but Grilled flank steak or spicy new york steak It won’t hurt anyone’s feelings. Pap is a South African corn porridge that is a little thicker than regular porridge. Grits Recipe But softer Ugali.😋

Try more veggie-packed side dishes

1. Pea salad
2. Sweet potato salad
3. Githeri (boiled corn and beans)
4. Cornbread Salad
5. Black bean and corn salad

See how it’s made

This blog post was originally published in November 2014 and has been updated with additional tips, new photos and videos.