Tags
beans, condiments, onions, rainbow nation, relish, Sauces, South Africa, spicy, tomatoes
Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and beans. It has been a staple for generations of black South Africans and is a required condiment at South African braais, or barbecues.
Don’t think for a minute, though, that there is agreement on what goes into the dish, how it should be served, or as what it should be classified.* Suffice to say that the basic ingredients always include onions, tomatoes, bell peppers, garlic, chillies and curry powder (and almost always baked beans and grated carrot). As for serving, it can be served hot or cold, depending on whether you are using it as a relish or a more integral part of the meal. Which brings me to the last dilemma – its classification. It has variously been called a soup, a vegetable side dish, a relish, a salad, a ketchup, or an integral part of the main meal. It can be served on its own, with a meat stew, on bread, on potatoes, on rice, on boiled samp (crushed dried maize), on pap (a stiff polenta-like porridge), or as a relish on boerewors rolls.
It is possible to buy tinned chakalaka in every supermarket in South Africa (All Gold makes both a mild ‘n spicy and a hot version; and Koo makes mild, spicy and extra hot variations as well as extra hot with beans, one with butternut squash and one with sweetcorn), and almost all South African shops around the world.
Make lots and freeze what you don’t use. The flavours improve if it is kept in the fridge overnight and reheated, and then you can use it on almost anything. A rainbow of possibilities.
Serves 6
Ingredients:
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 50g / 2 oz ginger, finely grated
- 2 green birds eye chillies, deseeded and chopped
- 2 tablespoons mild curry powder
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 5 large carrots, grated
- 2 tablespoons tomato purée
- 400g / 14 oz can chopped tomatoes
- 2 sprigs fresh thyme, leaves only
- 400g / 14 oz can baked beans
- Salt and freshly ground black pepper
Preparation:
Heat the oil and fry the onion until soft and translucent
Add the garlic, chillies and half of the ginger; reserve the other half to add right at the end
Add the curry powder and stir to combine
Add the peppers and cook for another 2 minutes
Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder
Add the tomato paste and tomatoes and stir
Cook for 5-10 minutes until the mixture is well combined and slightly thickened
Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine
Serve hot or cold
Enjoy!
* Cooksister
recyclersa said:
Nadia, as this recipe stands how would you describe this … mild, medium or hot? If wanting to increase heat would one do it with the curry powder or chillies? Laura
LikeLike
Nadia said:
Hi, I would describe it as mild to medium. You could up either and it will depend if you prefer a more intense curry flavour or simply more heat. Personally, I like the curry flavour.
LikeLike
Cecilia Mary Gunther said:
Though you would not want to use the baked beans we buy around here – they are packed with sugar – maybe the NZ variety is closer to yours. Can you make this with cooked kidney beans? The curry powder certainly sets this dish apart. i would like to try it.. It would feed an army cheaply and sometimes I do have those armies .. I would also like to try it with fresh red beans from the garden too. That might be interesting . great recipe – thank you.. c
LikeLiked by 1 person
Nadia said:
Yes, of course you can use cooked kidney beans or most other beans for that. I remember American baked beans- I hated them- sooo sweet. It really can feed a crowd for next to nothing and that it why it is so popular with the miners etc in Sourh Africa although now everyone eats it and loves it.
LikeLike
Osyth said:
the fact that my dog is called The Bean might give you a clue to an overwhelming and life-long obsession of mine. Thank you for giving me a new Bean recipe to try and going on my experience so far with your recipes, it will be a keeper 🙂
LikeLiked by 1 person
Nadia said:
It is absolutely delicious and very economical too.
LikeLiked by 1 person
Jennifer said:
Hi, With a name like Chakalaka, I have to try it.
LikeLiked by 1 person
Nadia said:
Please do, you will not regret it.
LikeLike