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Chakalaka
A vibrant and spicy South African vegetable relish, perfect as a side dish or condiment. Traditionally made with tomatoes, peppers, carrots, and beans, it's a staple at braais (barbecues).
🧂 Ingrédients
- 3 medium Carrots
- 2 medium Bell peppers (any color, red or yellow recommended)
- 3 large ripe Tomatoes
- 1 can (approx. 400g) Canned baked beans in tomato sauce
- 1 large Onion
- 2-3 cloves Garlic
- 2 tbsp Vegetable oil or sunflower oil
- 2 tbsp Curry powder (mild or hot, to taste)
- 1 tsp Peri-peri powder or chili flakes (adjust to spice preference)(Optional, for extra heat)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the vegetables: Peel and grate the carrots. Deseed and finely dice the bell peppers. Roughly chop the tomatoes. Finely chop the onion and mince the garlic.
⏱️ 10 minutes - 2
Heat the oil in a large pot or Dutch oven over medium heat (approx. 180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 3
Stir in the grated carrots and diced bell peppers. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
⏱️ 7 minutes - 4
Add the curry powder and peri-peri powder (if using). Stir well to coat the vegetables and cook for 1-2 minutes until fragrant. This step toasts the spices and enhances their flavor.
⏱️ 2 minutes - 5
Pour in the chopped tomatoes and the undrained can of baked beans. Stir everything together. Bring the mixture to a gentle simmer.
⏱️ 1 minute - 6
Reduce the heat to low, cover the pot, and let the chakalaka simmer for at least 15-20 minutes, or until the carrots are tender and the flavors have melded. Stir occasionally to prevent sticking. The relish should thicken slightly.
⏱️ 20 minutes - 7
Season with salt and black pepper to taste. Adjust spice levels if needed. Serve hot or at room temperature.
⏱️ 1 minute - 8
Chakalaka is traditionally served as a side dish with 'pap' (a stiff maize porridge) and braai meat, but it's also delicious with rice, bread, or as a topping for baked potatoes.
💡 Conseils de pro
- ✓Chakalaka is an essential accompaniment to any South African braai (barbecue).
- ✓Adjust the amount of peri-peri or chili to achieve your desired level of spiciness.
- ✓This dish has its roots in township cuisine and is a beloved South African classic.
- ✓For a smoother texture, you can lightly mash some of the beans and tomatoes with the back of a spoon during simmering.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a can of drained and rinsed lentils for extra protein and fiber.
- Include other vegetables like corn, zucchini, or green beans.
- For a richer flavor, add a teaspoon of cumin or coriander powder along with the curry powder.
- A splash of vinegar or lemon juice at the end can add a nice tang.