Chakalaka

Name: Chakalaka
Total time: 35 min
Yield: 6
Cuisine: South African
Ingredients: 4 Carrots, coarsely grated; 2 Onions, chopped; 2 Red and green peppers, diced; 410 g Tinned baked beans in tomato sauce; 3 Tomatoes, grated; 2 tbsp Garlic and ginger paste; 2 tbsp Curry powder; 3 Chillies, chopped; 3 tbsp Oil; 1.5 tsp Salt; 1 tsp Sugar

Grated carrot, peppers, onion and baked beans cooked down with curry powder and chilli into a hot, sweet relish — served with everything on a braai table and eaten cold as often as hot.

Pinagmulan

Recipe ni Cape Malay and township kitchens · 🏺 Traditional · Two histories on one plate — the Cape Malay spice tradition carried by enslaved people from Southeast Asia, and the township cooking that came out of the mining compounds.

South African · township relish — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a South African vegetable relish, usually spicy, traditionally served with bread, pap or a braai. Quantities and method are this book's own.

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Beastly Eats easy recipes food to make at home...Lesego Makinita

⏱ 35 min🍽 6 na serving🔥 180 kcal🇿🇦 South Africa🌶️🌶️🌶️

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Mga hakbang

Fry the onion in the oil for 8 minutes until soft and just golden.
Add the garlic-ginger paste, curry powder and chillies and cook 2 minutes.
Add the peppers and grated carrot and cook 8 minutes, stirring, until the carrot softens and starts to lose its shape.
Stir in the grated tomato, salt and sugar and simmer 8 minutes until thick.
Tip in the baked beans with their sauce and warm through for 4 minutes. Do not stir hard from here.
💡 Beans go in last and get folded, not stirred. Broken beans turn the whole relish to mush.
Taste for heat and serve — hot with pap and braai meat, or cold from the fridge the next day.

💡 Mga tip

Chakalaka came out of the mining compounds around Johannesburg, cooked by workers with whatever was cheap and made hot enough to make plain pap interesting.
The tinned baked beans are not a shortcut — they are in the dish as it is actually made, and have been for decades.
It keeps a week in the fridge and gets hotter as it sits. Make it the day before a braai.