If you’ve ever wanted to dive into a dish bursting with vibrant colors, hearty flavors, and a touch of South African soul, you’re going to love this Simple Chakalaka Recipe. It’s a wonderfully spiced vegetable relish that’s as comforting as it is versatile, combining tender bell peppers, savory baked beans, and a hint of curry to create a lively side or centerpiece. Whether you’re serving it alongside your favorite meats or enjoying it with staples like pap or rice, this recipe is guaranteed to become a beloved staple in your kitchen.
Ingredients You’ll Need
For a Simple Chakalaka Recipe that sings with flavor, the ingredients are straightforward but thoughtfully chosen to balance texture, spice, and freshness perfectly. Each component contributes something special – from the sweetness of the bell peppers to the rich tomato base and the gentle kick of curry powder.
- 2 tablespoons vegetable oil: The perfect neutral oil for sautéing without overpowering the spices.
- 1 onion, finely chopped: Adds sweetness and depth as it softens and caramelizes.
- 1 green bell pepper, chopped: Brings a crisp freshness and subtle bitterness.
- 1 red bell pepper, chopped: Offers sweetness and vibrant color for visual appeal.
- 1 carrot, grated: Adds earthy sweetness and a tender bite without overwhelming the mix.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and a subtle punch.
- 1 tablespoon curry powder: The heart of the dish’s flavor, delivering warmth and a complex spice blend.
- 1 teaspoon paprika: Adds smoky depth and pairs beautifully with the tomatoes.
- 1/2 teaspoon cayenne pepper (optional): For those who love a bit of heat to brighten the palate.
- 1 can (14 oz) baked beans in tomato sauce: The creamy, saucy base that makes the dish hearty and fulfilling.
- 2 medium tomatoes, chopped: Freshness and acidity to balance the richer elements.
- 1/4 cup tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- Salt and pepper to taste: Essential seasonings to bring all the flavors into perfect harmony.
- Fresh coriander (cilantro) for garnish (optional): Adds a bright, herbal note that lifts the whole dish.
How to Make Simple Chakalaka Recipe
Step 1: Heat the oil and sauté the vegetables
Start by warming the vegetable oil in a large pan over medium heat. Once hot, toss in the finely chopped onion along with the chopped green and red bell peppers. Sauté these until the onion turns translucent and the peppers start to soften, about five minutes. This step lays the flavorful foundation and brings out the natural sweetness in the vegetables.
Step 2: Add the grated carrot and minced garlic
Next, stir in the grated carrot and minced garlic. Continue cooking for another two minutes, stirring occasionally. The carrot adds a pleasant sweetness and slight crunch, while the garlic infuses the base with an irresistible aroma that will make your kitchen smell amazing.
Step 3: Season with spices
Sprinkle in the curry powder, paprika, and cayenne pepper if you like a bit of heat. Mix everything thoroughly so the vegetables are evenly coated in the spices. Allow them to cook for about one more minute until the spices are fragrant, which really starts to develop the complex flavor profile that makes this Simple Chakalaka Recipe so special.
Step 4: Add the beans and tomatoes
Pour in the canned baked beans along with their tomato sauce. Add the chopped fresh tomatoes and the tomato paste. Stir everything together so the ingredients meld into a rich, saucy mixture. This is where all the delicious layers come together, giving chakalaka its characteristic heartiness.
Step 5: Simmer gently
Reduce the heat to low and let your chakalaka simmer gently for 10 to 15 minutes. This simmer allows all the flavors to marry beautifully while thickening the sauce. Be sure to stir now and then to prevent the mixture from sticking to the bottom of the pan.
Step 6: Season and serve
Give your chakalaka a final taste and season with salt and pepper according to your preference. If you have fresh coriander on hand, sprinkle some on top for a burst of freshness before serving warm. Whether you pair it with pap, rice, or grilled meats, this is when the magic really shines.
How to Serve Simple Chakalaka Recipe
Garnishes
While the chakalaka stands beautifully on its own, garnishing with a handful of fresh coriander leaves adds brightness and a touch of herbal freshness that perfectly balances the spices.
Side Dishes
This Simple Chakalaka Recipe pairs incredibly well with a variety of sides. Traditional South African pap (a type of maize porridge) is classic, but it’s equally delightful with fluffy rice or as a vibrant, spicy side to grilled chicken, sausages, or fish.
Creative Ways to Present
Try serving your chakalaka as a topping for toasted bread or inside soft, warm wraps for a fusion twist. It can also be used as a zesty base under poached eggs for breakfast or as a flavorful addition to your sandwich spreads, showcasing its versatility beyond the traditional plate.
Make Ahead and Storage
Storing Leftovers
Leftover chakalaka keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making it taste even better the next day.
Freezing
If you want to keep the Simple Chakalaka Recipe on hand for longer, it freezes well. Portion it into freezer-safe containers or bags and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chakalaka gently on the stove over low heat, stirring occasionally to keep it from sticking. You can also microwave it, covered, stopping halfway to stir, until piping hot throughout.
FAQs
Can I make this Simple Chakalaka Recipe vegan?
Absolutely! This recipe is naturally plant-based, so it’s perfect for vegans and vegetarians without any modifications.
Is it spicy? Can I adjust the heat?
The recipe has a mild to moderate spice level, thanks to the curry powder and paprika. You can easily control the heat by adding or omitting the cayenne pepper according to your taste.
What can I use if I don’t have baked beans?
If you don’t have baked beans, you can substitute with canned cannellini beans or butter beans in tomato sauce to maintain the creamy texture and tomato flavor.
Can I prepare chakalaka in advance?
Yes, chakalaka actually tastes better the next day as the flavors develop and meld. Prepare it a day ahead and refrigerate for an even more delicious meal.
Is chakalaka only a side dish?
While traditionally served as a side, chakalaka’s hearty and vibrant nature makes it versatile enough to be enjoyed as a main dish, especially when paired with carbs or bread.
Final Thoughts
There’s something truly special about a recipe that brings people together, embraces bold flavors, and stays wonderfully simple—and this Simple Chakalaka Recipe hits every mark. I can’t wait for you to try it and discover how easy and joyful cooking South African flavors can be. It’s a dish that celebrates the vibrancy of everyday ingredients and transforms them into a meal that feels like a warm, delicious hug.
Print
Simple Chakalaka Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: South African
- Diet: Vegan
Description
Simple Chakalaka is a vibrant and flavorful South African vegetable relish made with bell peppers, carrots, baked beans, and aromatic spices. This quick stovetop dish is perfect as a side to pap, rice, or grilled meats, delivering a deliciously spiced and hearty accompaniment with minimal effort.
Ingredients
Vegetables
- 1 onion, finely chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 carrot, grated
- 2 medium tomatoes, chopped
- 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
Other Ingredients
- 2 tablespoons vegetable oil
- 1 can (14 oz) baked beans in tomato sauce
- 1/4 cup tomato paste
- Fresh coriander (cilantro) for garnish (optional)
Instructions
- Heat oil and sauté vegetables: Heat 2 tablespoons of vegetable oil in a large pan over medium heat until shimmering.
- Add onions and bell peppers: Add the finely chopped onion, green bell pepper, and red bell pepper to the pan. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add grated carrot and garlic: Stir in the grated carrot and minced garlic. Cook for another 2 minutes, stirring occasionally to blend the flavors.
- Season with spices: Add 1 tablespoon curry powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper if desired. Stir well to coat the vegetables evenly and cook for 1 minute until the spices become fragrant.
- Add beans and tomatoes: Pour in the canned baked beans with their tomato sauce, the chopped tomatoes, and 1/4 cup tomato paste. Stir everything together to combine thoroughly.
- Simmer: Reduce the heat to low and let the chakalaka simmer gently for 10 to 15 minutes. Stir occasionally to prevent sticking, allowing the flavors to meld.
- Season to taste: Taste the dish and add salt and pepper as needed to balance the flavors.
- Serve: Garnish with fresh coriander (cilantro) if desired and serve the chakalaka warm. It’s delicious alongside pap, steamed rice, or grilled meats.
Notes
- For extra heat, adjust or omit the cayenne pepper according to your spice preference.
- Chakalaka can be made ahead and tastes even better the next day as the flavors develop.
- This dish is naturally vegetarian and vegan-friendly when using vegetable oil.
- Store leftovers in an airtight container refrigerated for up to 3 days.
