Chakalaka- a refreshing spicy tomato bean relish that will provoke your taste bud.
Simple yet pleasing in every way, this South African –born spicy vegetable side can be as spicy or as mild as you like it. It all depends on you and which direction you want to go.
Chakalaka is a dish that originates from South Africa and it is staple throughout the country. Mostly during celebrations, gathering and a must have during braais (South African barbecues). Legend has it that- it was was developed by men working in the goldmines- they put together vegetables on hand together with canned beans to form a great relish to pair with their starchy side.
Although this is great with barbecues, I like to pair it with any protein – it has become one of my favorites when trying to fill up with vegetables. What is really appealing about this dish is that it is very adaptable because you can add more vegetables and/or spices to make it suitable to your taste bud or palate.
These are the basic ingredients: Onions, green pepper, cabbage, chilies, carrots and curry powder. Use spices that you have on hand. Most recipes call for beans- you can use baked beans or boiled beans. Here, I included baked beans because it not only makes it filling but also adds some sweetness, which acts as a foil to the chili peppers. As with most, relish the flavor improves the next day.
Enjoy!
Chakalaka- a refreshing spicy tomato bean relish that will provoke your taste bud.
- 1/4 cup cooking oil
- 1 medium onion diced
- 1-2 teaspoon curry powder
- 2 teaspoons garlic minced
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ginger minced
- 1-2 tomatoes
- 3-4 cups sliced cabbage
- 1 -2 Chili peppers diced seeds removed for less heat
- 1 large carrot grated on the large side or sliced thinly
- 1 medium green pepper diced
- 1 medium red pepper diced
- 1 14 ounce baked beans
- 1 teaspoons bouillon powder optional
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In a large saucepan or Dutch oven, heat oil over medium heat.
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Add onion, give it a minute or two,
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Stir in all the spices; garlic, ginger, smoked paprika, curry, cayenne pepper, thyme- continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots and cabbage
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Simmer for about 5 minutes, stirring occasionally to prevent burns.
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Finally add baked beans, bouillon powder stir Continue cooking for about 2-3 minutes.
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Adjust for seasonings. Serve warm
Great recipe , but how do we cut the tomatoes ?
Thank you, Kenny! Dicing them up works fine.
I made this for a book club meeting for The Elephant Whisperer by Lawrence Anthony. My guests LOVED this dish, which I served with white rice. I used my home cooked Great Northern beans which worked great. I did cut down on the “heat” of the dish to fit our northern Wisconsin tastes.
Thank you for taking the time to share your feedback, Paula! Glad you love this dish as much as we do! 🙂
I am writing all the ingredients in my homework book cause I have to find ingredients to the most traditional South African dish
This recipe needs to be baked in oven for a while…..otherwise veggies are still crunchy……too much cayenne….did not add any peppers……used less cabbage and added another can of beans…also added a little maple syrup…..with these adjustments, it was delicious, and will make again!
Thanks for the feedback! So glad to hear it worked out well for you.
Here in the birthplace of chakalaka we like it crunchy. Its not a condiment, but a veggie side dish. Ģlad to see the changes you made. May chakalaka live on forever!
Awesome !
If I wanted to take this to a South African themed dinner party as an appetizer, what would you suggest I serve it with~~ crackers or ? in keeping with the SA theme. Thanks. And Bushes baked beans from the can work?
Hi Penny! Yes bushes baked beans would work as well. I would serve it with South African Corn bread recipe here https://www.africanbites.com/mealie-bread-south-african-corn-bread/. If not crackers would or crusty bread would work too!
Imma I love you! This recipe is fantastic, thank you so much! Missing my African Roots, misty and raining here but this has put a smile on my face, Chakalaka on toast, so simple, so delicious.
YESS! Glad to hear. Thanks for taking the time to share your thoughts Lalla
please tell me if I can freeze chakalaka, we love it but cant eat it all at 1 tme
Sorry I have never tried freezing it.
I place it in a mason jar and keep in the refrigirator for up to two weeks, depending on the weather. I once put it in tupperware but the stains are still in the plastic, so avoid that.
Great tip! Thanks for sharing Rita
Hi Imma….. I’m back! Lol…. tried this and LOVED it! I was feeling lazy so I took some short cuts…. bought the shredded cabbage in a bag. Used some of your green seasoning that I had frozen….. also added some fresh fennel and leeks because I had them…. turned out delicious and guilt-free 🙂 Will definitely try it again.
Nullacia! Where have you been???? I have missed you girl. So glad you to see you back here. I bet the addition of green seasoning takes this humble dish over the top. As always thanks for taking the time to share your thoughts with us.
This definitely tastes like home… in South East Asia.
I think the tomatoes were omitted from the list off ingredients.
Thanks! Recipe updated
So easy even I made a success out of it. Substituted green chana and Fava beans for baked beans and green and red chilies for bell peppers to accommodate the preferences in our house. It was a huge hit. Thank you!
First time to make it and loved it reminded me of home South Africa.
Don’t you just love it when a recipe takes you home, it makes it taste even better. Glad you enjoyed it Audrey!
Hi Imma, can i repost this?
Dee, you can post with a single picture and a link back here. Thanks
Ha I saw this first on Siba’s Table on the cooking channel and it looks awesome!
It sure taste great- you should try it sometime.
It is most often served with grilled meat. Yes, it is baked beans with tomato sauce. However, you may use any variety.
Hi Imma! This looks like yet another recipe of yours that will make my taste buds sing! Do you use this as a side for simply cooked proteins? And when you say baked beans, do you mean the canned variety that comes with the tomato sauce? Thanks!