Guys, today I’m sharing a delicious South African dish: Chakalaka.
If the name sounds like it could be from elsewhere, it isn’t — Chakalaka is a popular South African vegetable relish. While its exact origins are unclear, one common story is that mineworkers in Johannesburg combined tomatoes, beans, chilli and whatever else was available to make a simple, flavourful vegetable dish with a touch of Portuguese influence.
Today Chakalaka is a staple of South African cuisine, often served at braais (barbecues) and family meals. It’s incredibly easy to make and packed with tangy, spicy, comforting flavours.
Chakalaka Ingredients
There are many regional and household variations of Chakalaka, but typical ingredients include:
- Tomatoes
- Beans (baked beans are commonly used)
- Onions
For this version I use carrots, mixed peppers, fresh thyme, ginger and garlic. I kept it milder by omitting hot chillies, but you can add them if you prefer more heat.
How to Make Chakalaka Step by Step
Follow these steps to prepare Chakalaka:
- Step 1. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent and softened.
- Step 2. Add crushed garlic, grated ginger and curry powder. Stir to combine and release the spices’ aroma.
- Step 3. Add the chopped peppers and cook for about 2 minutes until they begin to soften.
- Step 4. Add the grated carrots and stir so they are evenly coated in the curry and vegetables.
- Step 5. Stir in the chopped tomatoes and tomato purée (tomato paste). Combine well.
- Step 6. Cook the mixture for 5–10 minutes, until it’s well combined and slightly thickened.
- Step 7. Stir in the baked beans and fresh thyme leaves. Simmer for another 5 minutes to meld the flavours.
To serve: Remove from heat. Chakalaka can be served hot, warm or cold.
Tips for Making Chakalaka
- Make it vegan/vegetarian: Use baked beans without bacon or animal-derived ingredients. Use vegetable stock if a recipe calls for stock.
- Be flexible: Swap or add ingredients you like—some versions use chickpeas instead of baked beans, for example.
- Adjust the heat: Add fresh chillies or chilli flakes if you want a spicier relish.
Chakalaka: Relish, Salad or Sauce?
Chakalaka is often described as a spicy vegetable relish, a salad or a sauce. Whatever you call it, it’s intended as a condiment to complement other dishes rather than a standalone main.
How to Serve Chakalaka
Chakalaka pairs well with:
- Crusty bread
- Crackers
- Toast
- Braaied (barbecued) meat
- Pap (South African porridge/polenta)
- Stews
Serve it at home or at outdoor gatherings—Chakalaka is versatile and delicious with many dishes.
Thank you for reading this Chakalaka recipe post. I hope you’ll try it and enjoy experimenting with your own variations.
Get The Chakalaka Recipe
Don’t forget to tag #recipesfromapantry if you try Chakalaka {South African Vegetable Relish} — it’s great to see your creations.
Chakalaka {South African Vegetable Relish}
10 mins
20 mins
30 mins
Ingredients
- 3 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 50 g ginger, finely grated
- 2 tbsp mild curry powder
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 5 large carrots, grated (unpeeled but scrubbed)
- 2 tbsp tomato purée
- 1 x 400 g can chopped tomatoes
- 2 sprigs fresh thyme, leaves only
- 1 x 400 g can baked beans
- Salt and pepper to taste
Instructions
- Heat the oil in a pan over medium heat. Add the onion and sauté until translucent.
- Add the garlic, ginger and curry powder and stir to combine.
- Add the peppers and cook for about 2 minutes.
- Add the grated carrots and stir so they are coated in the curry.
- Stir in the chopped tomatoes and tomato purée.
- Cook for 5–10 minutes until the mixture is well combined and slightly thickened.
- Add the baked beans and thyme, then simmer for 5 minutes.
- Remove from heat. Serve hot, warm or cold.
Notes
Nutrition
Carbohydrates: 28 g |
Protein: 5 g |
Fat: 8 g