Chakalaka is a beloved South African relish known for its bold flavor, vibrant spices, and hearty ingredients. This dish combines vegetables like onions, peppers, carrots, and beans, all brought together by a fragrant mix of curry and paprika.
Traditionally chakalaka is served with pap (a South African maize porridge), it also pairs wonderfully with geelrys(yellow rice), and mashed potatoes.
It's easy to make as a hearty one-pot dish, and it stores well in the fridge or freezer, making it a great option to cook ahead or for meal prep.
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What is chakalaka
Chakalaka is a spicy vegetable and bean stew from South Africa, often served alongside grilled meats, braais, or pap. The dish has a rich history and is traditionally made with simple ingredients like tomatoes, onions, peppers, and beans, flavored with curry powder and paprika. Its origins are often debated, but it’s generally believed to have been created by mine workers, using what was readily available and affordable.
Today, Chakalaka is a beloved part of South African cuisine. It is adaptable to various dishes, from stews to shakshuka, and delicious as a healthy nutritious vegan dish.
Ingredients
- Baked Beans — Use canned baked beans in tomato sauce for convenience and a slight sweetness. They add both texture and richness to the dish, making it hearty. You can substitute with other beans like kidney or white beans for a different twist.
- Curry Powder — This is the key spice blend that gives Chakalaka its signature flavor. Mild curry powder works best to avoid overwhelming the dish. I have a fantastic homemade Madras curry powder recipe that works beautifully. You can adjust the spice level by adding fresh chili or chili powder.
- Chopped Tomatoes — Fresh tomatoes can be used, but canned chopped tomatoes work well and provide a consistent flavor.
- Ginger — Fresh ginger adds a zesty, aromatic kick to the dish. Grate or finely chop it to avoid stringy pieces. You can adjust the quantity depending on your taste for its slightly spicy and warming flavor.
See the recipe card for quantities.
Instructions
Step 1
Cook the Onions — Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
Step 2
Add the Carrots — Stir in the grated carrots and cook for another 5 minutes, allowing them to soften and wilt slightly.
Step 3
Add the Peppers — Add the diced red and yellow bell peppers and cook for 2-3 minutes, stirring occasionally. Let them soften but remain slightly crisp.
Step 4
Tomato Purée and Spices —Stir in the tomato purée, spices (paprika and curry powder), and cook for 1-2 minutes, allowing the spices to bloom and coat the vegetables.
Step 5
Add the rest and Simmer —Stir in the chopped tomatoes, baked beans, and stock (or water). Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld. Taste and adjust the seasoning with salt, pepper, and sugar to balance the flavors. Serve with pap, rice, or creamy mashed potatoes.
Hint: For the perfect texture, let the chakalaka sit for a few minutes after cooking to allow the flavors to develop further. It always tastes even better the next day.
Watch how to make it
Substitutions and variations
- Spice Level — Adjust the heat by adding or reducing the amount of curry powder and paprika. Add green chilies if you prefer extra heat.
- Beans —The use of baked beans adds a rich and hearty flavor to the dish. You can substitute with other beans like kidney beans or white beans.
- Vegetable Variations — Feel free to experiment with different vegetables such as zucchini, cabbage, or spinach. These can be added alongside or in place of the peppers and carrots.
- Stock — Use vegetable stock or water to keep it vegan.
- Creamy — Add a touch of cream and butter in the last minute of cooking.
Storage
- Refrigeration — Store Chakalaka in an airtight container for up to 4 days. Reheat on the stove over low heat, adding a splash of water or stock if needed.
- Freezing — Chakalaka can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge or microwave before reheating.
Tips for Success
- Balance and Adjust — Use sugar to balance the tartness of the tomatoes and adjust the thickness with extra liquid.
- Cook Aromatics Low and Slow — Sauté the onions, garlic, and ginger to bring out their full flavor.
- Cook in Stages — Don’t cook everything together; add the vegetables in stages for better texture.
FAQ
Yes, it can be made ahead and stored in the fridge for up to 4 days. It often tastes better the next day as the flavors meld together.
Yes, traditionally Chakalaka is vegan, made with vegetable stock and no animal products. In this recipe use water or vegetable stock instead of chicken stock.
Absolutely. You can increase or decrease the amount of curry powder and paprika, or add chilies for more heat.
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Recipe
Chakalaka
Ingredients
- 45 grams (3 tablespoon) olive oil - or vegetable oil
- 200 grams (1 ¼ cups) onion - finely chopped
- 15 grams (5 teaspoon) garlic - crushed
- 60 grams (⅝ cups) fresh ginger - chopped or grated/ 2 tablespoon dried ginger if fresh is not available
- 12 grams (2 tablespoon) curry powder
- 6 grams (1 tablespoon) sweet paprika
- 1 (1) red bell pepper - diced
- 1 (1) yellow bell pepper - diced
- 450 grams (3 medium) carrots - 3 medium carrots peeled and grated
- 50 grams (3 tablespoon) tomato purée
- 200 grams (1 cups) chopped tomatoes - ½ a tin / or 2 freshly chopped tomatoes
- 400 grams (1 ¾ cups) baked beans - 1 tin
- 200 grams (¾ cups) chicken stock - or water or vegetable stock
- Salt, pepper, and sugar to taste
Instructions
- Cook the Onions: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until softened and translucent.
- Add the Carrots: Stir in the grated carrots and cook for 5 more minutes until softened.
- Add the Peppers: Add the diced bell peppers and cook for 2-3 minutes until slightly softened.
- Add Tomato Purée and Spices: Stir in tomato purée, curry powder, and paprika, cooking for 1-2 minutes.
- Add Remaining Ingredients: Stir in chopped tomatoes, baked beans, and stock. Simmer for 10 minutes, adjusting seasoning with salt, pepper, and sugar.
Video
Notes
- Adjust spice levels by adding more curry powder or chili for heat.
- This dish improves in flavor if left overnight.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Can be frozen for up to 2 months. Reheat thoroughly before serving.
Jonno Simpson says
When does the garlic go in?
Charlé Visser says
With the onions and garlic.