Name: Chakalaka Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: South African
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 carrots, grated; 2 cloves garlic, minced; 1–2 green chilies, finely chopped (optional for heat); 1 tablespoon curry powder; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 (14.5-ounce) can chopped tomatoes; 1 (15-ounce) can baked beans in tomato sauce; 1 tablespoon tomato paste (optional for richer flavor); 2 tablespoons chopped fresh cilantro (optional)

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If you’re searching for a zesty South African side dish that brings color, comfort, and just the right kick to your table, look no further than Chakalaka. This bold vegetable relish is a vibrant medley of peppers, carrots, beans, and spice, simmered together until they’re bubbling with irresistible flavor. Whether you’re new to South African cuisine Side Dish.

Ingredients You’ll Need

The beauty of Chakalaka is how it transforms everyday vegetables and pantry staples into something extraordinary. Each ingredient plays a starring role, creating the signature balance of spice, texture, and freshness that defines this cherished dish.

Vegetable oil: Provides a flavorful base and helps vegetables sauté to tenderness.
Onion: Offers a natural sweetness and mellow pungency, building the foundation of flavor.
Green bell pepper: Adds crunch, color, and a hint of bitterness to brighten the mix.
Red bell pepper: Gives a gentle sweetness and vibrant hue, making every bite pop.
Carrots: Grated for extra texture and subtle natural sweetness that tames the spices.
Garlic: Minced finely to lift the aromatics with an irresistible savory warmth.
Curry powder: The heart and soul of Chakalaka’s spice blend—choose mild or hot to your taste.
Paprika: Infuses a gentle smokiness and stunning color to the dish.
Ground coriander: Brings a citrusy, aromatic note that lingers with each mouthful.
Salt: Lifts all the flavors and helps the veggies release their juices.
Black pepper: Adds a warm, peppery bite to balance the sweet and savory.
Green chilies (optional): For those craving extra heat and a punchy flavor boost.
Canned chopped tomatoes: The juicy, tangy base that melds the spices into a rich sauce.
Canned baked beans in tomato sauce: The can’t-skip ingredient that adds body and creamy comfort.
Tomato paste (optional): Use for a thicker, more robust tomato flavor—especially if you love richness.
Fresh cilantro (optional): A sprinkle at the end enlivens the whole dish with an herbaceous finish.

How to Make Chakalaka

Step 1: Sauté the Aromatics

Begin by heating the vegetable oil in a large skillet over medium heat. Once shimmering, toss in the chopped onion and sauté for 2 to 3 minutes until the pieces turn translucent and soft—this is where those foundational flavors start developing their magic.

Step 2: Add the Peppers

Now, tip in both the green and red bell peppers. Stir them around and cook for another 3 to 4 minutes. You’ll notice the kitchen filling with a subtle sweetness as the peppers start to soften but still retain a little crunch, which is just what you want for Chakalaka’s delicious texture.

Step 3: Spice and Carrots

Stir in the minced garlic, grated carrots, curry powder, paprika, ground coriander, salt, black pepper, and any green chilies if you’re after some heat. Keep things moving in the pan, letting everything cook for about 2 minutes. By now, those fragrant spices should be toasting gently, coaxing every bit of aroma from the mixture.

Step 4: Simmer with Tomatoes

Pour in the chopped tomatoes and, if you like things extra rich, the tomato paste. Give everything a good stir, then reduce the heat and let it simmer for 10 to 15 minutes. This is where the Chakalaka flavor comes together, with the sauce thickening and all the veggies absorbing the spices.

Step 5: Add the Beans and Finish

Add the canned baked beans (don’t drain them—you want all that luscious sauce!). Cook for another 5 minutes, just until everything is heated through and the mixture is bubbling gently. Taste and adjust the seasoning if needed. At the very end, scatter in the fresh cilantro if using for a burst of color and freshness.

How to Serve Chakalaka

Garnishes

A final flourish of fresh cilantro or finely chopped green onions on top is absolutely divine. They bring a fresh, herbal pop that balances the savory, spicy heart of Chakalaka beautifully. A sprinkle of extra black pepper or even some thinly sliced chilies can take it up another notch if you love bold flavors.

Side Dishes

Traditionally, Chakalaka shines brightest next to pillowy pap (South African maize porridge), fluffy white rice, or tucked beside crusty bread, ready to mop up every drop of sauce. It’s an ideal partner for grilled meats at a braai (barbecue), but also plays well with roasted vegetables, fried eggs, or alongside a simple green salad.

Creative Ways to Present

Why not ladle your Chakalaka into small bowls as a colorful appetizer? Or spoon it over toasted bread rounds as a punchy bruschetta-style snack. You can even tuck it into wraps or sandwiches, swirl it into grain bowls, or serve it inside halved bell peppers for a festive touch at your next gathering. The options are as lively as the dish itself!

Make Ahead and Storage

Storing Leftovers

Pop any leftover Chakalaka into an airtight container and refrigerate. It keeps beautifully for up to four days, and if anything, the flavors deepen and mingle even more over time, making it even tastier the next day.

Freezing

Chakalaka freezes like a dream. Allow the dish to cool, then transfer it to freezer-safe containers or bags. It’ll keep for up to three months. Just thaw overnight in the fridge when you’re ready for a flavor-packed meal in minutes.

Reheating

To reheat, simply warm your Chakalaka gently in a saucepan over low heat, adding a splash of water if it’s thicker than you like. You can also microwave it in short bursts, stirring in between, until it’s piping hot. Don’t forget to check and adjust the seasoning before serving again.

FAQs

Is Chakalaka spicy?

Chakalaka has a gentle heat from the curry powder and optional chilies, but you can easily dial the spice up or down to suit your palate. Leave out the chilies for a milder version, or add more for those who love things fiery!

Can I make Chakalaka ahead of time?

Absolutely! In fact, letting Chakalaka rest in the fridge for a few hours or overnight deepens the flavors, making it even more delicious when you serve it later.

What can I do if I don’t have canned baked beans?

Canned baked beans lend a creamy base to Chakalaka, but you can substitute with canned white beans or kidney beans in tomato sauce. Add a spoonful of sugar and a splash of ketchup to mimic the classic flavor.

Is Chakalaka vegan and gluten-free?

Yes, this version of Chakalaka is both vegan and gluten-free, as long as you double-check that your baked beans and curry powder don’t contain hidden animal products or gluten.

Can I add other vegetables?

Definitely! Chakalaka is wonderfully adaptable. Try stirring in green beans, cabbage, or even corn for added texture, color, and nutrition.

Final Thoughts

If you’ve been looking for something to brighten your dinner table, gather your favorite people and try this Chakalaka recipe. Every bite is a joyful explosion of flavor and warmth—proof that humble ingredients can create the most delicious memories. This is a dish meant to be shared, savored, and brought back again and again!

Chakalaka Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

Chakalaka is a vibrant and spicy South African vegetable relish that bursts with flavor. This vegan and gluten-free dish is a perfect side to accompany pap, rice, or grilled meats. With a base of bell peppers, carrots, and beans, it’s a colorful and hearty addition to any meal.

Ingredients

Scale

Vegetable Mix:

2 tablespoons vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, grated
2 cloves garlic, minced
1–2 green chilies, finely chopped (optional for heat)

Spices:

1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper

Other:

1 (14.5-ounce) can chopped tomatoes
1 (15-ounce) can baked beans in tomato sauce
1 tablespoon tomato paste (optional for richer flavor)
2 tablespoons chopped fresh cilantro (optional)

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Instructions

Prepare the Vegetable Mix: Heat oil in a skillet, sauté onion until soft. Add bell peppers, cook for a few minutes. Stir in garlic, carrots, spices, and chilies if using.
Cook the Chakalaka: Add chopped tomatoes and tomato paste, simmer for 10–15 minutes. Stir in baked beans, cook for 5 more minutes. Adjust seasoning and garnish with cilantro.