Chakalaka (spicy vegetable relish)

By Illana Prinsloo

Now here is a recipe to tickle your tastebuds!

Chakalaka (spicy vegetable relish): A Proudly South African dish with a spicy tale.

Chakalaka—a name that dances on the tongue—is one of those culinary gems that proudly belongs to South Africa. Venture beyond its borders, and you’ll likely find puzzled expressions when you mention it. But within the vibrant townships of Johannesburg, where life pulses to its own rhythm, chakalaka reigns supreme.

Here’s the spicy backstory:

Origins in the Jozi Townships:
Chakalaka is like a whispered secret passed down through generations. Its roots dig deep into the bustling streets of Johannesburg’s townships. Some say it arrived via Mozambican mineworkers who toiled in the gold mines surrounding Jozi. These miners knew hardship intimately, and their culinary creativity bloomed out of necessity.

The Humble Ingredients:
Picture this: tin cans of beans and tomatoes. Add a dash of chili—the kind that sets your taste buds ablaze—and you’ve got the essence of chakalaka. The Portuguese spiciness, reminiscent of Mozambican dishes, infuses the humble mix. It’s a symphony of flavors born from scarcity.

Serving Tradition:
Chakalaka was never pretentious. It sat comfortably alongside pap (a sturdy porridge) or rice.
Families gathered around communal tables, sharing laughter and stories. Homemade chakalaka was ladled generously, warming hearts as much as bellies.

From Homespun to Commercialized:
Time marched on, and chakalaka stepped into the spotlight. Its popularity grew beyond family gatherings. Now, you’ll find it not only in kitchens but also on South African supermarket shelves—canned, bottled, and ready to grace your plate.

Chakalaka: A taste of resilience, a celebration of resourcefulness, and a testament to South Africa’s rich culinary tapestry.

The recipe is super easy to make and it is such a versatile dish, you really can serve it with pretty much anything!

Here are a few ways to serve Chakalaka:

Side Dish: Chakalaka pairs wonderfully with any main course, especially meat dishes during barbeque time.

Shakshuka: Transform leftover chakalaka into a delicious shakshuka by adding it to a pan along with eggs. Serve it with bread for a hearty meal.

Avocado Toast: For a tasty vegetarian breakfast, spread chakalaka on avocado toast.

Healthier Burgers: Skip the mayo and ketchup, and instead, top your homemade burgers with chakalaka for a healthier twist.

Nachos: Replace traditional salsa with chakalaka for a unique nacho topping.

Sweet Potato Filling: Enjoy chakalaka as a flavorful filling for baked sweet potatoes. Yum!

The recipe calls for 2 table spoons of curry powder, you can use any curry powder or you can make your own from scratch.

Curry Powder

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp cardamom pods
  • 1/2 tsp fenugreek seeds
  • 2 cloves
  • 1 tsp cayenne pepper powder
  • 1/2 tsp ground ginger
  • Toast the whole spices in a frying pan over medium heat until fragrant, then grind them and combine with the remaining spices.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 1 tbsp sugar
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, crushed
  • 2 or more chillies sliced, seeds removed
  • 2 tbsp curry powder
  • 3 carrots, roughly grated
  • 2 cups cabbage, cut finely
  • 1 large tomato, finely chopped
  • 2 cups tomato purée
  • 1 x 410g (16oz) can baked beans
  • Sea salt and freshly ground black pepper, to taste
  • Fresh coriander, for serving

Method

Heat the oil in a pan and gently sauté the onion until soft and translucent, add the peppers and sugar and sauté for another minute or two.
Add the ginger, garlic, chili and curry powder. Fry until fragrant. Add the carrots and cabbage, sweat until soft, about 10 minutes.
Add the tomato and tomato purée , simmer for 10 - 15 minutes with lid on. Don't forget to taste, if it's not hot enough to your liking, you can add more chili,
it should have a bite to it, but shouldn't burn your face off! Turn off the heat, add the baked beans, and stir to combine. Garnish with fresh cilantro to serve.

Chakalaka stays fresh in the refrigerator and can last up to a week, or even longer if stored in an airtight container.

 

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