Description
Simple Chakalaka is a vibrant South African vegetable relish that is packed with flavor and spices. This recipe features sautéed onions, bell peppers, carrots, and garlic combined with baked beans, tomatoes, and curry spices. It’s a quick and easy dish that simmers to develop rich, hearty flavors, perfect as a side for pap, rice, or grilled meats.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 carrot, grated
- 2 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper to taste
Beans & Tomatoes
- 1 can (14 oz) baked beans in tomato sauce
- 2 medium tomatoes, chopped
- 1/4 cup tomato paste
Garnish
- Fresh coriander (cilantro) for garnish (optional)
Instructions
- Heat oil and sauté vegetables: Heat the vegetable oil in a large pan over medium heat until hot and shimmering.
- Sauté onion and peppers: Add the chopped onion, green bell pepper, and red bell pepper to the pan. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add carrot and garlic: Stir in the grated carrot and minced garlic. Cook for an additional 2 minutes, stirring occasionally to blend flavors.
- Season with spices: Add the curry powder, paprika, and cayenne pepper if using. Stir well to coat the vegetables evenly, and cook for another minute until the spices release their aroma.
- Add beans and tomatoes: Pour in the canned baked beans along with the tomato sauce, chopped fresh tomatoes, and tomato paste. Stir thoroughly to combine all ingredients.
- Simmer: Reduce the heat to low, allowing the chakalaka to simmer gently for 10 to 15 minutes. Stir occasionally to prevent sticking and to let the flavors meld beautifully.
- Season to taste: Taste the dish and adjust salt and pepper as needed for balanced flavor.
- Serve: Garnish with fresh coriander if desired and serve warm. This spicy vegetable relish pairs wonderfully with pap, rice, or grilled meats.
Notes
- For extra heat, increase the cayenne pepper to taste or add a chopped chili pepper during the sauté step.
- Chakalaka can be prepared a day ahead; flavors develop more intensely after resting.
- This recipe is naturally vegetarian and can be made vegan by ensuring the baked beans contain no animal products.
- Adjust the thickness of the sauce by adding a splash of water if it becomes too thick during simmering.
- Use fresh coriander for garnish for a bright, fresh flavor contrast.