Chakalaka

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables before you start cooking: finely chop the onion, bell pepper, and chilli, grate the carrot, mince the garlic, and chop the tomatoes. Keeping everything small helps the chakalaka cook quickly and gives it the classic relish-like texture.

   150 g onion, finely chopped120 g carrot, grated120 g red bell pepper, finely chopped3 cloves (12 g) garlic, minced1 small (8 g) red chilli, finely chopped250 g tomatoes, chopped
2. 2

   Heat the oil in a medium saucepan or deep frying pan over medium heat. Add the onion, carrot, and bell pepper and cook for 5-6 minutes, stirring often, until softened but not browned. Add the garlic and chilli and cook for 30 seconds more, just until fragrant.

   15 ml neutral oil150 g onion, finely chopped120 g carrot, grated120 g red bell pepper, finely chopped3 cloves (12 g) garlic, minced1 small (8 g) red chilli, finely chopped
3. 3

   Stir in the curry powder and smoked paprika and cook for 30 seconds to bloom the spices in the oil; this deepens the flavour and removes any raw spice taste. Do not let the spices scorch.

   10 g curry powder3 g smoked paprika
4. 4

   Add the chopped tomatoes, tomato paste, baked beans, water, salt, and black pepper. Stir well, scraping the base of the pan so the tomato paste dissolves evenly.

   250 g tomatoes, chopped20 g tomato paste240 g cooked baked beans in tomato sauce60 ml water4 g salt1 g black pepper
5. 5

   Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until the mixture thickens to a spoonable relish. The vegetables should be tender, and the sauce should no longer look watery. If it reduces too quickly, add a splash more water.

   60 ml water
6. 6

   Turn off the heat and stir in the vinegar and fresh coriander. Taste and adjust seasoning if needed; chakalaka should taste savoury, lightly tangy, and warmly spiced with a noticeable chilli kick.

   10 ml white vinegar10 g fresh coriander, chopped
7. 7

   Serve warm or at room temperature. It is especially good alongside pap, braaied vegetables, grilled tofu, or as a filling for bread rolls and wraps.

Origin & History

Chakalaka is a much-loved South African vegetable relish commonly served with pap, bread, stews, and especially at braais. Its exact origins are debated, but it is widely associated with township cooking around Johannesburg, where resourceful, boldly seasoned vegetable dishes became a staple. Today, many regional and family variations exist, often including beans, cabbage, or different levels of heat.