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A big pot of chakalaka on the stove — grated carrot, beans and peas in a red sauce
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🇿🇦 South AfricanFoto: philipp from cape town, south africa · CC BY 2.0 ↗

Chakalaka

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.

Sumber

Resep oleh Cape Malay and township kitchens · 🏺 Tradisional · 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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⏱ 35 mnt🍽 6 porsi🔥 180 kkal🇿🇦 Afrika Selatan🌶️🌶️🌶️
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Langkah

  1. Fry the onion in the oil for 8 minutes until soft and just golden.

  2. Add the garlic-ginger paste, curry powder and chillies and cook 2 minutes.

  3. Add the peppers and grated carrot and cook 8 minutes, stirring, until the carrot softens and starts to lose its shape.

  4. Stir in the grated tomato, salt and sugar and simmer 8 minutes until thick.

  5. 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.

  6. Taste for heat and serve — hot with pap and braai meat, or cold from the fridge the next day.

💡 Tips

  • 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.

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