South African cuisine is often referred to as a rainbow cuisine, with varied influences. Kudos to their indigenous people, European influences as remnants of colonial eras, and Indian-Malay aspects brought with migrant workers. All this to create that beautiful rainbow melting pot.
Have you ever heard of Chakalaka? Meet your new relish, your new sidekick, your new veggie friend all the way from South Africa… your Chakalaka!! It’s funny, whenever I am on the lookout for unknown foods my antenna always goes way up when I find something spicy and tangy. I guess it’s predestined. Me and my flavor bomb foods! Even when it’s just a mere veggie dish. This simple dish is packed with loads of vibrant, colorful veggies and flavorful spices and fresh herbs. No wonder chakalaka comes very high on my “cook me please” list.
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.
A vibrant bowl of Chakalaka
The Origins of Chakalaka
The word chakalaka comes from the Zulu language and means “all together”. The legend around chakalaka is that it has its origin in hard working gold miners around Johannesburg, cooking a meal with whatever vegetables they had available, to fuel a hard day’s work. It was a simple affair of canned beans and tomatoes, along with a few fresh vegetables and additional spices. Depending on the region and preferences, the spiciness of chakalaka varies from mild to very hot. Traditionally it was served with a corn-based porridge called pap, and later it became an integral part of barbecues.
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Over the years, tons of creativity went into chakalaka, resulting in the different variations you find now all over the country. So how does the modern day chakalaka look on your plate? The only limit is your creativity. It depends on what and how many veggies you use, or what type of bean goes in it. But today I am going to show you the most “typical” chakalala.
How To Make Authentic South African Chakalaka -Easy & Delicious!
Ingredients for a Typical Chakalaka
- Onion - You can use any variety like spanish, white or red. Each will impart it’s own flavor.
- Tomatoes - To create the base along with onions.
- Aromatics and herbs - Ginger, garlic, fresh thyme and cilantro. You can also use parsley.
- Green chili - You need some kind of hotness there. You can use any fresh green or red chili pepper, we used jalapeño.
- Veggies - Today we are using green beans, carrots and red and green bell peppers.
- Cannellini beans - These go great.
Play with vegetables. Cabbage, mushrooms, peas, corn, eggplant and even potatoes can go in chakalaka. Try different beans, like your favorite baked beans. How about Lima beans or chickpeas. Hmm… yum. If you want to add some protein, like some fried bacon, it goes very well. Some people cook this with bites of cooked sausages. Brown them by sautéing in little oil before adding to the veggies.
Example of ingredients for Chakalaka
Easy Chakalaka Recipe
Bring a taste of South Africa to your table with this easy chakalaka recipe, South Africa's iconic spicy vegetable relish. I think every family in South Africa has their own preferred version of this easy chakalaka recipe! This traditional South African side dish is a spicy vegetable relish that's a staple at braais (barbeques) and family meals across the country.
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The basic ingredients for this chakalaka recipe are simple: onions, carrots, bell peppers and tomatoes, spiced with garlic, ginger and chilli, plus the secret ingredient - a can of baked beans! Chakalaka can be quite hot and spicy. I'm not a lover of 'food that hurts', so I've toned down my chakalaka recipe by leaving out the fresh chilli and adding only a small amount of cayenne pepper.
For this version of chakalaka, I've included shredded cabbage, but you could also include finely chopped green beans, cubes of butternut squash, corn kernels or even peas. I've also added a little thyme and sweet paprika, but once again, you can change these to your own taste. Why not try using oregano, chopped coriander or parsley. Whether you stick to the basics or get creative with your own additions, chakalaka is a simple and flavourful side dish.
Ingredients:
- 1 large onion
- 2 tablespoons sunflower oil
- 1 - 2 fresh chillis (optional)
- 2 - 3 cloves garlic
- ½ teaspoon ginger paste
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 14 ounce / 400 gram can chopped tomatoes
- ¼ cup / 60 ml cold water
- 2 cups / 200 grams cabbage
- 2 medium carrots
- 1 medium red bell pepper
- 1 medium green bell pepper
- Baked beans in tomato sauce
Instructions:
- Heat the oil over moderate heat in a large pan and fry the onion for 4 to 5 minutes until it starts to turn translucent. If you are using fresh chilli, soften it with the onions.
- Stir in the spices to coat the onions and fry for one minute longer.
- Add the can of tomatoes. Rinse the can with one-quarter of a cup of water and add that to the tomatoes. Bring the mixture to a boil.
- Turn the heat to low and add the cabbage, carrots and bell peppers.
- Stir well to coat the vegetables in the tomatoes.
- Cover the pan with a lid, and simmer for 15 minutes to give the vegetables time to soften.
- Stir in the baked beans, taste for seasoning and adjust if necessary.
Tips and Considerations:
- When adding the spices to the onions, take care not to burn them or they will become bitter.
- Don't add more than one-quarter of a cup of water to the tomatoes or the mixture will be runny once it's cooked.
- Once the vegetables have simmered (with the lid on), check the amount of liquid left in the pan. There should be very little.
Serving Suggestions:
- Serve it spooned over a piece of grilled meat, such as these tandoori lamb chops or barbeque lamb chops.
- Simply serve it as a 'side-with-a-difference' with your next roast.
- Like the locals, you can serve it with some kind of corn or maize porridge. Their version is called pap.
- It’s a great relish for barbecued meats and seafood. I can see it going equally good with roasted or baked meats, like chicken or pork.
- Serve it along with some crusty bread, toasts or crackers.
- As an Indian, I think this sauteed vegetable would be finger licking with a simple roti, paratha or naan. AKA all Indian breads.
- Some hot rice in a bowl topped with these spiced veggies is a perfect vegetarian/vegan lunch.
Customization Options:
- I've already mentioned how you can swap the vegetables and spices out to suit yourself.
- This is a versatile recipe that originated out of hardship and necessity.
- No matter how you customise it, chakalaka is always bursting with flavour and colour.
- Make it as spicy or mild as you want by adjusting the chili peppers and cayenne. Or eliminate them altogether for a very mild chakalaka.
- How about some chakalaka shakshuka? Once your chakalaka is almost cooked, just make some depressions with a spoon and crack some eggs into these nests. Cook, covered, till the eggs set to your liking. Those would be some lip smacking eggs for sure.
This kind of food is nothing new to me, as we always cooked veggies similar in India. That’s why I think I embraced chakalaka.
Roasted Vegetables with East African Spices
Roasted vegetables get a delicious flavor boost with wonderful East African spices. Carrots, potatoes, eggplant and cauliflower are first roasted in the oven and then simmered with exotic African spices. These roasted vegetables from the Spice Islands takes traditional roasted vegetables and amps up the flavor with exotic East African spices.
Ingredients:
- Potatoes
- Carrots
- Eggplant
- Cauliflower
- Peas
- Olive oil
- Mustard seeds
- Red pepper flakes
- Fenugreek
- Cumin
- Sugar
- Salt
Instructions:
- Arrange shelves in the top and bottom of the oven. Preheat oven to 400ºF.
- Lay eggplant cubes in a single layer on a long sheet of paper towels.
- In a large bowl toss potatoes and carrots with 3 tablespoons olive oil and 1 teaspoon salt.
- Rinse eggplant in a colander to remove salt. Pat dry.
- In a large bowl, toss eggplant and cauliflower with 3 tablespoons oil and 1 teaspoon of salt.
- Roast vegetables for 25-35 minutes, flipping the veggies over with a spatula and switching the position of the trays, after 15 minutes.
- In a large heavy pot or dutch oven heat 3 tablespoons olive oil over medium heat.
- Add the 2 teaspoon mustard seeds and cook, stirring until you hear the seeds start to pop.
- Add 1 ½ teaspoon red pepper flakes, 1 ½ teaspoon fenugreek, and 1 teaspoon cumin, and cook, stirring, for 30 seconds.
- Toss the roasted vegetables into the pot along with the peas, ½ cup of water, 1 teaspoon sugar and 2 teaspoon salt.
- Cook uncovered, tossing gently for 2-3 minutes.
- Cover and cook over low heat for 5 minutes, stirring once or twice, until hot.
Your grilled meats are begging for a new sidekick. You want to impress friends and family with this exotic and foreign spiced dish at cookouts. You know someone who is vegetarian or vegan and you don’t know what to feed them. You’re looking for something quick and healthy. It ticks all the marks. Try it. You are going to love this tangy, spicy new way to eat vegetables.
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