Chakalaka

Born in the townships of South Africa, chakalaka is a simple dish of spicy onions, tomatoes and beans. The original dish was probably a simple one of onion and tomatoes with a dash of curry powder, but with the increase in prosperity the dish became more elaborate with the addition of chillies, beans and other vegetables. Baked beans are not a necessary ingredient, but are commonly used as they make a good meal with mealie pap. Chakalaka has been a staple for generations of black, and white, South Africans and is one of the favourite condiment dishes of a braai, or barbecue. It can be served hot or cold, over mealie pap, sadza, bread, or as a sauce over braaied meat.

Ingredients:

50ml vegetable oil

2 onions, chopped

2 green or red peppers, chopped

2 carrots, grated

2-3 hot chillies

2-3 cloves garlic, minced

10ml curry powder

3 tomatoes, chopped or a tin of chopped tomatoes

1 tin of baked beans, cannellini beans or butter beans

Salt and pepper to taste

Method:

Heat the oil in a large saucepan over medium flame. Add the onions, red or green peppers, carrots, chillies, garlic and curry powder. Sauté, stirring frequently, for about 4 to 5 minutes until the onions are translucent and colouring and the peppers and carrots are softened.

Stir in the tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes to soften the tomatoes and blend them to a thick sauce.

Stir in the beans (if you use cannellini or butter beans, drain them), salt and pepper and heat through, stirring until done.

Serve hot or cold.

Cook’s Note:

Other possible additions include minced fresh ginger (added with the onions), chopped green beans, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped dhania (coriander) stirred in at the end.