Chakalaka

In the world of South African cuisine, there’s one dish that stands out as a true icon: Chakalaka.

Chakalaka is the ultimate South African side dish, cherished by many. It’s not just food; it’s a burst of flavour. Originating in the kitchens of Johannesburg’s migrant workers, who combined simple pantry staples with garden-fresh vegetables to create a flavourful accompaniment for pap (maize meal porridge), it’s a dish with a rich history. What began as a mix of whatever vegetables were available has evolved into a culinary masterpiece, packed with spices that tantalise the taste buds.

Over the years, Chakalaka has developed into a dish with layers of heat, sweetness, and a tangy kick that lingers - the perfect addition to any meal. It pairs beautifully with a braai (a South African BBQ) and complements roast chicken, lamb, or beef wonderfully. It’s equally versatile in plant-based menus, serving as a topping for baked potatoes or grilled vegetables.

It’s like a party on your plate - vibrant colours, wholesome ingredients, and a punchy flavour that makes every bite unforgettable.

Serves 4-6 as a side dish.

  • Prep time: 15 minutes

  • Cook time: 25–30 minutes

  • Total time: 40–45 minutes


Ingredients

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 2 medium carrots, grated

  • 3-4 cups of cabbage, sliced (optional)

  • 2 cloves garlic, minced

  • 2 medium tomatoes, diced

  • 1-2 chili peppers, diced (remove seeds to reduce heat)

  • 1 cup baked beans in tomato sauce (optional)

  • 1 teaspoon curry powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili flakes (optional)

  • Salt and black pepper, to taste

Method

  1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until soft and translucent, about 3-4 minutes.

  2. Add the garlic, curry powder, and smoked paprika. Cook for another minute, stirring frequently.

  3. Stir in the tomatoes, bell peppers, carrots, and cabbage, cooking until they soften for about 5 minutes.

  4. If you’re including baked beans, stir them in now. Simmer for another 5-7 minutes, ensuring everything is well combined and heated through. Adjust salt and pepper to taste.

  5. Transfer the Chakalaka to a serving dish and garnish with fresh herbs like parsley or coriander, if desired. Serve warm or at room temperature.


    Picture courtesy of:

    https://www.africanbites.com/chakalaka/