Chakalaka

This unique relish makes an incredible side dish. It tastes amazing, makes a great talking point at dinner parties, and is a fabulous way to top grilled meats. Simple yet delightful, you'll love this South African–born dish.

Course Condiment, Side Dish

Cuisine South African

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 270kcal

Author Imma

Ingredients

2 tablespoons (30ml) cooking oil
1 medium onion, diced
1-2 teaspoon (2-4g) curry powder
2 teaspoons (10g) minced garlic
½ teaspoon (1g) thyme
½ teaspoon (1-2g) smoked paprika
1 teaspoon (2-3g) cayenne pepper
½ teaspoon (2-3g) minced ginger
1-2 tomatoes
3-4 cups (300-400g) cabbage, sliced
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 can baked beans (see notes)
1 teaspoon (3-4g) bouillon powder (optional)

Instructions

Heat the oil in a large saucepan or Dutch oven over medium heat.
Add onion and saute it for a minute or two,
Stir in all the spices: garlic, ginger, smoked paprika, curry, cayenne pepper, and thyme. Continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots, and cabbage.
Simmer for about 5 minutes, stirring occasionally to prevent burning.
Finally, add the baked beans and bouillon powder and stir. Continue cooking for 2-3 minutes.
Adjust for seasonings. Serve hot, warm, or cold.

Notes

Use fresh ingredients. Freshness enhances the flavor and texture of the chakalaka.
If the texture of the chakalaka turns out too thick, add a little vegetable stock or water. If it's too thin, let it cook uncovered to thicken.
Watch the heat once done with sauteing. After the veggies cook, keep the heat fairly low to prevent burning and turning everything to mush.
For a vegan main dish, make sure the baked beans don't have bacon or meat broth.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition