Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans and is a required condiment at South African braais, or barbecues.
Chakalaka is a South African vegetable relish,[1] usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap. Many variations of chakalaka exist, depending on region and family tradition. Some versions include beans, cabbage and butternut.[2] For example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.[3]
Chakalaka is a South African vegetable staple that normally accompanies their meats and seafood. It is often featured in get togethers like their Braais (South African barbecues or cookouts) and celebration times. It’s kinda their side kick. To some it’s like a salad, to some it’s a relish, and to some it’s a meal in itself, like a stew. Whatever the case, chakalaka is basically whatever vegetables you have on hand, along with some kind of beans and a handful of different spices and aromatics.
Cuisine: African
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Ingredients
- 1 onion, chopped
- 3 Roma tomatoes, chopped
- 6 garlic cloves, minced
- 2 tablespoons fresh grated ginger
- 1 jalapeno, ribs and seeds removed (for less heat) and minced
- 1 green bell pepper or red bell pepper, chopped (or a combination)
- 2 cups chopped cabbage
- 1 carrot, sliced thin or julienned
- 1 cup green peas
- 1 can (15 ounces) cannellini beans
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 3 teaspoons curry powder
- ground cayenne pepper, to taste
- 1 teaspoon chicken bouillon granules or vegetable bouillon granules
- 2 tablespoons oil
Here's how to make it:
Chop veggies, garlic, ginger and jalapeño.
Heat oil over medium high heat and sauté onion till it's soft and starts caramelizing. Stir in garlic, ginger and jalapeño and cook 1-2 minutes.
Reduce heat to medium. Add green beans, bell peppers and carrots and combine everything well.
Season with salt, black pepper, paprika, cayenne, thyme and curry powder. Mix well.
Add tomatoes and bouillon paste or powder. Mix and cook till vegetables are almost cooked, 8-10 minutes.
Stir in cannelloni beans and cook for 3-4 minutes.
Garnish with cilantro and/or parsley and fresh thyme.
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