South African Braai Holiday Plate with Chakalaka

About This Recipe

The braai (barbecue) is at the heart of South African social and holiday gatherings, and this plate brings together two of its most essential companions: well-seasoned grilled meat and chakalaka, a vibrant, spiced vegetable relish made from tomatoes, carrots, peppers and beans, traditionally served alongside grilled meat and bread. Chakalaka's exact recipe varies from household to household, but the base of tomato, onion, curry powder and chili remains fairly consistent across versions. Grilling the meat over hot coals, rather than a stovetop pan, gives it the smoky char that's central to the braai experience — this is a social, outdoor cooking tradition as much as a specific recipe, and the meat should be seasoned simply so the fire itself does most of the flavor work. Chakalaka, in contrast, gets built up in layers, with the vegetables simmered just long enough to soften while still holding a bit of bite. Served together on a platter, ideally with pap or bread on the side to scoop everything up, this holiday plate captures the generous, communal spirit that defines South African celebration cooking, whether for a New Year's braai or a family Sunday gathering.

Ingredients

Serves 5

• 900 gbeef sirloin or rump steak(cut into thick portions)
• 2 tbspoil
• 2 tspfine sea salt(divided)
• 1 tspblack pepper(divided)
• 1onion(diced)
• 2carrots(grated)
• 1red bell pepper(diced)
• 3 clovesgarlic(minced)
• 2 tspmild curry powder
• 0.5 tspchili flakes
• 400 gcanned crushed tomatoes
• 400 gcanned baked beans or kidney beans(drained)
• 1 tspsugar

Instructions

1. 1

   Season the meat

   Rub steak portions with oil, half the salt and half the black pepper. Let rest at room temperature 15 minutes.

2. 2

   Start the chakalaka

   Heat a splash of oil in a pot over medium heat. Cook onion 6 minutes until soft, then add carrots and bell pepper, cooking 8 minutes until softened.

3. 3

   Add spice and tomatoes

   Stir in garlic, curry powder and chili flakes, cooking 1 minute, then add crushed tomatoes, remaining salt and sugar. Simmer 15 minutes until thickened.

   Chakalaka should still have some texture from the vegetables — don't simmer it down to a completely smooth sauce.

4. 4

   Add the beans

   Stir in the beans and simmer 5 minutes more to heat through and let the flavors meld.

5. 5

   Grill the meat

   Grill the steaks over hot coals or a very hot grill pan 3-4 minutes per side for medium, or until they reach your preferred internal temperature (54°C/130°F for medium-rare).

6. 6

   Rest and slice

   Let the steaks rest 5 minutes before slicing against the grain.

7. 7

   Assemble the plate

   Arrange sliced steak on a platter alongside a generous portion of chakalaka, and serve with bread or pap on the side.

Variations

• •

  Grill boerewors sausage alongside the steak for a more traditional, varied braai spread.

• •

  Add a diced potato to the chakalaka for a heartier relish, a common home variation.

• •

  Make the chakalaka spicier with extra chili flakes or a fresh chopped chile if you prefer more heat.

Storage

Refrigerate chakalaka up to 5 days in an airtight container — it often tastes even better the next day. Refrigerate cooked meat up to 3 days and reheat gently to avoid overcooking further.

Frequently Asked Questions