Simple Chakalaka Recipe
Introduction
Chakalaka is a flavorful South African vegetable relish that’s perfect as a side dish or a spicy accompaniment to meals. This simple chakalaka recipe combines fresh vegetables, aromatic spices, and baked beans for a comforting, hearty dish.
Ingredients
- 2 large bell peppers (capsicum), about 300 g (10 oz)
- 4 medium carrots, about 250 g (8.8 oz)
- 2 garlic cloves
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 15 g (½ oz) fresh ginger root or 1 teaspoon ground ginger
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 can diced tomatoes with juices, 400 g (14 oz)
- 1 can baked beans, 400 g (14 oz)
- 1 teaspoon salt
- 1 teaspoon sugar or chutney
- 1 medium onion
- 2 tablespoons tomato paste
- About 200 ml (2/3 cup / 6.8 fl. oz) hot water
- ¼ teaspoon cayenne pepper
- 3 tablespoons sunflower oil, divided
Instructions
- Step 1: Peel and mince the garlic and onion. Peel and grate the ginger root. Dice the bell peppers. Peel and grate the carrots.
- Step 2: In a large saucepan or pot, heat 2 tablespoons of oil over medium heat. Sauté the onion for about 3 minutes until soft.
- Step 3: Add the grated ginger and minced garlic and cook for another minute until fragrant.
- Step 4: Add the diced bell peppers and cook for about 5 minutes, stirring occasionally.
- Step 5: Stir in the grated carrots and add the remaining tablespoon of oil. Cook for another 3 minutes.
- Step 6: Add the tomato paste, thyme, smoked paprika, curry powder, cayenne pepper, ground black pepper, salt, and sugar or chutney. Cook for 1 minute while stirring.
- Step 7: Stir in the canned tomatoes along with their juices and the hot water. Let the mixture cook uncovered for 10 minutes, stirring continuously.
- Step 8: Add the baked beans, bring to a boil, then reduce heat and simmer for about 5 minutes.
- Step 9: Taste and adjust seasoning if necessary. Serve warm.
Tips & Variations
- Use fresh herbs whenever possible for brighter flavor, but dried thyme works well too.
- If you prefer a milder dish, reduce or omit the cayenne pepper.
- For extra depth, add a splash of vinegar or a spoonful of chutney instead of sugar.
- Try serving chakalaka with grilled meats, rice, or bread for a complete meal.
Storage
Store leftover chakalaka in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chakalaka ahead of time?
Yes, chakalaka tastes even better the next day once the flavors have blended. Prepare it ahead and refrigerate overnight.
Is chakalaka suitable for vegetarians?
Absolutely. This recipe uses no meat and is packed with vegetables and beans, making it a great vegetarian and vegan option.
Print
Simple Chakalaka Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and easy-to-make South African vegetable stew, Simple Chakalaka combines bell peppers, carrots, tomatoes, and baked beans with a blend of spices for a hearty and spicy side or main dish. Perfect for a comforting meal with a kick of curry and smokiness.
Ingredients
Scale
Vegetables and Aromatics
- 2 large bell peppers (capsicum), about 300 g (10 oz), diced
- 4 medium carrots, about 250 g (8.8 oz), peeled and grated
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and minced
- 15 g fresh ginger root (about 1 teaspoon ground ginger), peeled and grated
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
Spices and Seasonings
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon sugar or chutney
Tomato and Beans
- 1 can diced tomatoes with juices (400 g / 14 oz)
- 1 can baked beans (400 g / 14 oz)
- 2 tablespoons tomato paste
Other Ingredients
- 3 tablespoons sunflower oil, divided
- about 200 ml hot water (2/3 cup / 6.8 fl.oz)
Instructions
- Prepare the Vegetables: Peel and mince the garlic and onions. Peel and grate the ginger root. Dice the bell peppers and peel and grate the carrots to prepare all fresh ingredients.
- Sauté Onion and Aromatics: Heat 2 tablespoons of sunflower oil in a large saucepan or pot over medium heat. Sauté the minced onion for about 3 minutes until it softens. Add the grated ginger and minced garlic and cook for another minute, releasing their fragrant aromas.
- Cook Bell Peppers and Carrots: Add the diced bell peppers to the pan and cook for about 5 minutes, allowing them to soften. Then add the grated carrots and an additional tablespoon of oil. Continue cooking for another 3 minutes to develop flavor.
- Add Spices and Tomato Paste: Stir in tomato paste, fresh or dried thyme, smoked paprika, curry powder, cayenne pepper, ground black pepper, salt, and sugar or chutney. Cook for one minute to let the spices bloom.
- Add Tomatoes and Water: Pour in the canned diced tomatoes with their juices along with about 200 ml of hot water. Stir well, then cook uncovered for 10 minutes, stirring continuously to prevent sticking and help the mixture thicken.
- Add Baked Beans and Simmer: Stir in the baked beans. Bring the mixture to a boil, then reduce heat and let it simmer for about 5 minutes to meld all the flavors together.
- Adjust Seasoning and Serve: Taste the chakalaka and adjust the seasoning with more salt, sugar, or spices if needed. Serve hot as a side or main dish.
Notes
- Using fresh thyme is preferable for authentic flavor, but dried thyme works well too.
- You can substitute sunflower oil with vegetable or canola oil.
- To reduce spiciness, adjust or omit the cayenne pepper.
- Chakalaka pairs wonderfully with bread, pap, or rice.
- Leftovers keep well refrigerated for 2-3 days and can be reheated on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: South African
Keywords: Chakalaka, South African, vegetable stew, spicy bean stew, curry vegetable dish
