Chakalaka Recipe – This unique relish makes an incredible side dish. It tastes amazing, makes a great talking point at dinner parties, and is a fabulous way to top grilled meats. Simple yet delightful, you’ll love this South African–born dish. 🫶🏿
Traditionally, this dish is fairly spicy, and you know I love to bring on the heat. But one of the beautiful things about it is how easy it is to customize. Not only can you choose what veggies and beans to include, but you can dial up or down the spice to as hot or mild as you like it. 🔥
This dish pairs well with just about any meal, but I especially like to pair it with proteins. I put it on grilled steaks or alongside a pan-fried pork chop. It’s one of my favorite ways to up my vegetable intake.
Content…What Is It? |
What Is Chakalaka?
Chakalaka is a South African dish and a staple throughout the country. It contains chopped veggies, tomatoes, beans, and plenty of seasonings. It creates an amazing relish to top other dishes or as a standalone side.
Usually, people serve it mostly during celebrations or gatherings, and it’s a must-have during braais (South African barbecues). Legend has it that men working in the goldmines invented this recipe. They would mix up whatever vegetables they had with canned beans for a fast, easy, and tasty relish to pair with starchy sides.
Recipe Ingredients
- Aromatics – Onion, garlic, and ginger set the stage for a highly flavorful side dish (it also smells amazing).
- Veggies – Tomatoes, cabbage, chili peppers, carrots, and green and red bell peppers constitute my veggie selection for this dish.
- Seasonings – Smoked paprika, curry and cayenne powder, thyme, and bouillon add flavor and nutrition.
- Beans make this dish extra filling. You can use any beans you like, but baked beans add some sweetness, which acts as a foil to the chili peppers.
How to Make Chakalaka
- Saute – Heat oil over medium in a large saucepan or Dutch oven. Then, add the onion and saute for a minute or two. (Photo 1)
- Season – Stir in the spices (garlic, ginger, smoked paprika, curry, cayenne pepper, and thyme), and continue stirring for a minute or two to so the flavors bloom. (Photos 2-3)
- Veggies – Next, add the tomatoes, bell peppers, carrots, and cabbage. Stir to combine. (Photo 4)
- Simmer for 5-8 minutes, stirring occasionally to prevent burning.
- Beans – Finally, add the baked beans and bouillon powder (or salt) to taste. Stir gently and continue cooking for about 2-3 minutes. (Photo 5-6)
- Serve – Adjust the seasonings to taste. Serve warm.
Recipe Variations
- Customize the veggies. You can use a variety of other vegetables like green beans, corn, or zucchini.
- Choose your temp. Chakalaka can be enjoyed hot, room temperature, or cold.
- Omit the beans. Beans are a highlight of this dish for many people, but if you don’t like beans, then just make it a veggie relish. It still looks and tastes beautiful. 😍
Tips and Tricks
- Use fresh ingredients. Freshness enhances the flavor and texture of the chakalaka.
- If the texture of the chakalaka turns out too thick, add a little vegetable stock or water. If it’s too thin, let it cook uncovered to thicken.
- Watch the heat once done with sauteing. After the veggies cook, keep the heat fairly low to prevent burning and turning everything to mush.
Make-Ahead and Serving Instructions
This dish is a great make-ahead! Make it the day before you want to serve it, and store it in the fridge in an airtight container. The next day, serve it chilled or warm it up gently on the stovetop over medium heat.
Serve chakalaka with corn pudding (pap) and South African sausage (wors) if you can. But rice and grilled meat also work. Garnish it with some freshly chopped parsley if you please. Leftover chakalaka can last refrigerated in an airtight container for 3-5 days and frozen for over 3 months.
What Goes With Chakalaka
Chakalaka is extremely versatile, so feel free to get creative! Chakalaka and pap and wors are the traditional pairings, but grilled flank steak or spicy grilled New York steak won’t break anyone’s heart. Pap is a South African maize porridge that’s a little thicker than your usual grits recipe but softer than ugali. 😋
More Veggie-Packed Side Dishes to Try
- Pea Salad
- Sweet Potato Salad
- Githeri (Boiled Corn and Beans)
- Cornbread Salad
- Black Bean and Corn Salad
Watch How to Make It
This blog post was originally published in November 2014 and has been updated with additional tips, new photos, and a video
Chakalaka
Ingredients
- 2 tablespoons (30ml) cooking oil
- 1 medium onion, diced
- 1-2 teaspoon (2-4g) curry powder
- 2 teaspoons (10g) minced garlic
- ½ teaspoon (1g) thyme
- ½ teaspoon (1-2g) smoked paprika
- 1 teaspoon (2-3g) cayenne pepper
- ½ teaspoon (2-3g) minced ginger
- 1-2 tomatoes
- 3-4 cups (300-400g) cabbage, sliced
- 1 -2 chili peppers, diced (seeds removed for less heat)
- 1 large carrot, grated on the large side or sliced thinly
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 14-ounce can baked beans (see notes)
- 1 teaspoon (3-4g) bouillon powder (optional)
Instructions
- Heat the oil in a large saucepan or Dutch oven over medium heat.
- Add onion and saute it for a minute or two,
- Stir in all the spices: garlic, ginger, smoked paprika, curry, cayenne pepper, and thyme. Continue stirring for about a minute to let the flavors bloom. Then add tomatoes, bell peppers, carrots, and cabbage.
- Simmer for about 5 minutes, stirring occasionally to prevent burning.
- Finally, add the baked beans and bouillon powder and stir. Continue cooking for 2-3 minutes.
- Adjust for seasonings. Serve hot, warm, or cold.
Tips & Notes:
- Use fresh ingredients. Freshness enhances the flavor and texture of the chakalaka.
- If the texture of the chakalaka turns out too thick, add a little vegetable stock or water. If it’s too thin, let it cook uncovered to thicken.
- Watch the heat once done with sauteing. After the veggies cook, keep the heat fairly low to prevent burning and turning everything to mush.
- For a vegan main dish, make sure the baked beans don’t have bacon or meat broth.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Cory Kent says
I’ve grown up averse to foreign dishes, and recipes, outside the norms of North American foods. I’m trying to expand my tastes and repertoire now, and this sounds perfect for starting on South African foods.
One question: Can I substitute some bouillon paste from a jar if I don’t have powder?
Imma says
Yes, you can use bouillon paste. Start with half a teaspoon and then season to taste. Happy Cooking!
Rose Thando says
I have just followed your recipe exactly as it is but also added butter beans. My hubby tasted it and loves it and so do I
Imma says
Fantastic! I am so glad you loved this recipe, Rose!
Adamandia Kritsiotis says
My recipe I need to make requires l can if chakalaka. Would this homemade recipe have the same effect. I live on a Greek island and this product is just not available but it sounds amazing and I have saved it.
ImmaculateBites says
Hi Adamandia.
Yes it will.Making homemade chakalaka can be a wonderful substitute when you can’t find the canned version, especially since you can tailor it to your taste preferences
Do let us know how it works out for you.
Thanks
Yulia says
This is AMAZING!! Love this so much. I have this with couscous and it’s one of my favorite lunches ever since I discovered it. Thank you for bringing a new dish to my life 🙂
Imma says
Wonderful! Thank you so much for the feedback 🙂
Eno Offiong Bassey says
Please how long can I refrigerate for?
ImmaculateBites says
Hi Eno,
Chakalaka, when stored properly in the refrigerator, can typically last for about 3 to 5 days. Here are some tips to ensure it stays fresh and safe to consume during this period:
Cooling: Allow the chakalaka to cool to room temperature before refrigerating. This prevents increasing the temperature inside your fridge, which could affect other stored food items.
Airtight Container: Transfer the chakalaka to an airtight container. This helps maintain its quality and prevents it from absorbing odors from other foods in your fridge.
Refrigeration: Place the container in the refrigerator promptly. Keeping it consistently cold will help preserve its freshness.
Check Before Use: Before using refrigerated chakalaka, always check for any signs of spoilage, like an off smell, a change in texture, or any visible mold. If you notice any of these signs, it’s best to discard the chakalaka.
Reheating: If you plan to reheat the chakalaka, ensure it’s heated through to a safe temperature. You can reheat it on the stove or in a microwave.
Remember, these are general guidelines, and the shelf life can vary based on factors such as the initial freshness of the ingredients and the temperature of your refrigerator. It’s always best to err on the side of caution with any leftovers.
Andrea says
Great recipe, really tasty with a nice hit of heat – I followed it to the letter bar substituting the fresh tomatoes for a 400g tin of chopped tomatoes and a tbsp or so of tomato puree and it was delicious.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Lily says
I tried this recipe and my family loved it.
Imma says
Oh great to hear that. Thank you so much!
kevinbrewery says
That recipe looks delicious!
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
E says
Ever since Johannes made it on celebrity chef I hunted the recipe down. It’s a winner every time thank u
ImmaculateBites says
Wow! Thank you!
Lebo Zwane says
I made this and yes it’s worth making. Really yum!
ImmaculateBites says
Hi Lebo! Thanks! Happy to know that you loved it! 🙂
Darlene Ellis says
I am vegan always looking for new recipes. This hit it out of the park. I made it just as the recipe stands, no substitutions, since I like things spicy. Not disappointed. I will certainly be looking for more of your recipes. Serving with some roasted white and sweet potatoes with grilled tofu. Can’t wait for dinner!
Immaculate Bites says
Awesome! Thank you, Darlene! I also have a Roast Potatoes and Carrots you might enjoy for next time 🙂
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Paul Phillips says
I’m going to try this, I usually order on line but it doesn’t taste like when I was in SA wish me luck. Any recommendations about cabbage.
Diya says
You always have such enticing recipes. This sounds delish for polenta.
ImmaculateBites says
Thanks Diya
leon oppermann says
quick and easy to make and tastes amazing!
ImmaculateBites says
Great ! Thanks