A vibrant, chunky relish of tomatoes, carrots, bell peppers and beans, spiced with chili, a staple side at every South African braai.
South African Chakalaka is a real, traditional South African dish, known as Spicy Tomato and Bean Relish. A vibrant, chunky relish of tomatoes, carrots, bell peppers and beans, spiced with chili, a staple side at every South African braai.\n\nChakalaka developed in the townships of Johannesburg, historically a quick, affordable way to add spice and vegetables to a meal, and it remains one of South Africa's most beloved relishes served alongside grilled meats and pap.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in South African home cooking, not a generic stand-in for a search term.
Serves 8
Heat oil in a wide pot and cook the onion until soft, about 6 minutes.
Add grated carrots and diced bell peppers, cooking for 8 minutes until softened.
Stir in garlic, ginger, curry powder and chili flakes, cooking for 1 minute.
Add crushed tomatoes and simmer for 20 minutes until thickened.
Stir in baked beans if using, and simmer for another 10 minutes to combine flavors.
Season with salt and serve hot or at room temperature alongside grilled meat and pap.
Grate the carrots rather than dicing them for the classic texture found in traditional chakalaka.
Simmer the tomato base until well thickened, since a thin, watery chakalaka lacks the right chunky, hearty consistency.
Adjust the chili flakes to taste, since spice levels vary widely between households.
Some households add cabbage for extra bulk and texture.
A version without beans is more common for a lighter, purely vegetable-based relish.
Serve cold the next day, as many say the flavor deepens with resting.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chakalaka developed in the townships of Johannesburg, historically a quick, affordable way to add spice and vegetables to a meal, and it remains one of South Africa's most beloved relishes served alongside grilled meats and pap.
Yes, it keeps well refrigerated for several days and the flavor often improves as it sits.
It has a noticeable kick from the chili flakes and curry powder, though the heat level can be adjusted to preference.
Grilled meats (especially at a braai), pap and boerewors are the most common pairings.
Per serving (180g / 6.3 oz) · 8 servings total
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