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Chakalaka is a popular South African vegetable relish that has also become a beloved dish in Namibia. It is an easy, quick, and delicious recipe that combines a variety of flavors and complements many different dishes.
Made with bell peppers, grated carrots, baked beans, garlic, fresh ginger, and onion, and seasoned to perfection, chakalaka is a versatile and flavorful dish that can be enjoyed at any time of the day.
During my time as a geology student at the University of Namibia, I often turned to canned chakalaka, which can be found in almost every supermarket in the country. These canned versions come in different levels of spiciness, from mild to extra hot, and provide a convenient and tasty meal option.
Chakalaka can be served with a variety of dishes, such as Mielie Pap, grilled meat, fried eggs, or bread, and can be enjoyed as a side dish or as a main meal. Its versatility and delicious taste make it a favorite among many in southern Africa.
Ingredients used to make this recipe
- 1 medium onion
- 2 garlic cloves
- 2 large bell peppers (capsicum), (about 300 g/ 10 oz)
- 4 medium carrots (about 250 g/8.8 oz)
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper
- 15 g (½ oz) fresh ginger root/ 1 teaspoon ground ginger
- 1 can tomatoes, with juices (400 g (14 oz)
- 3 sprigs fresh thyme/ 1 teaspoon dried thyme
- 1 can baked beans, with juices (400 g (14 oz)
- 1 teaspoon sugar or chutney
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- about 200 ml (2/3 cup / 6.8 fl.oz) hot water
- 3 tablespoons sunflower oil, divided
How to make Chakalaka
Begin by peeling and mincing the garlic and onions. Next, peel and grate the ginger root and dice the bell peppers. Then, peel the carrots and grate them.
In a large saucepan or pot, heat 2 tablespoons of oil over medium heat. Sauté the onion for about 3 minutes.
Add the grated ginger and garlic and cook for another minute. Then add the bell pepper and let it cook for about 5 minutes. Add the grated carrots and another tablespoon of oil and cook for another 3 minutes.
Stir in the tomato paste, thyme, paprika, curry powder, cayenne pepper, ground pepper, salt, and sugar, and cook for another minute. Now stir in the canned tomatoes and hot water, and let it cook for 10 minutes, uncovered, stirring continuously.
Stir in the baked beans. Bring it to a boil and let it cook for about 5 minutes. Taste and adjust the seasoning if necessary.
Print Recipe
Simple Chakalaka Recipe
Chakalaka is a popular South African vegetable relish that has also become a beloved dish in Namibia. It is an easy, quick, and delicious recipe that combines a variety of flavors and complements many different dishes.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast, condiment, Main Course, Salad, Side Dish
Cuisine: African, Botswanan, Namibian, South African, Southern African
Keyword: african vegan recipes, African vegetable relish, gluten free, how to make chakalaka, what to eat in Namibia
Servings: 4 Servings
Author: Ester | esterkocht.com
Equipment
Skillet or pan
Box grater
Ingredients
- 2 bell peppers (capsicum) large, (about 300 g/ 10 oz)
- 4 medium carrots (about 250 g/8.8 oz)
- 2 garlic cloves
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper
- 15 g (½ oz) fresh ginger root (1 teaspoon ground ginger)
- 3 sprigs fresh thyme (1 teaspoon dried thyme)
- 1 can diced tomatoes ,with juices (400 g (14 oz))
- 1 can baked beans (400 g (14 oz))
- 1 teaspoon salt
- 1 teaspoon sugar or chutney
- 1 medium onion
- 2 tablespoons tomato paste
- about 200 ml (2/3 cup / 6.8 fl.oz) water hot
- ¼ teaspoon cayenne pepper
- 3 tablespoons sunflower oil divided
Instructions
Peel and mince the garlic and onions. Next, peel and grate the ginger root and dice the bell peppers. Then, peel the carrots and grate them.
In a large saucepan or pot, heat 2 tablespoons of oil over medium heat. Sauté the onion for about 3 minutes. Add the grated ginger and garlic and cook for another minute.
Add the bell pepper and let it cook for about 5 minutes. Then add the grated carrots and another tablespoon of oil and cook for another 3 minutes.
Stir in the tomato paste, thyme, paprika, curry powder, cayenne pepper, ground pepper, salt, and sugar or chutney, and cook for another minute. Now stir in the canned tomatoes and hot water, and let it cook for 10 minutes, uncovered, stirring continuously.
Stir in the baked beans. Bring it to a boil and let it cook for about 5 minutes. Taste and adjust the seasoning if necessary.
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