Chakalaka

🧂 Ingredients

• 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. 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. 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. 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. 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. 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. 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. 7

   Season with salt and black pepper to taste. Adjust spice levels if needed. Serve hot or at room temperature.

   ⏱️ 1 minute
8. 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.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving