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
Scale
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.
