Chakalaka
Overview
Chakalaka is a South African relish of onions, tomatoes, peppers and often baked beans, spiced with curry powder and chilli, and it is close to compulsory at a braai. It came out of the townships, where it has been a staple of black South African cooking for decades. Accounts of its origin vary and none is firmly documented, which is common for food that developed in domestic and working-class settings rather than in restaurants. What is certain is that it is now everywhere, served at braais, at funerals and weddings, in lunchboxes, tinned and sold in supermarkets. Its usefulness is in its flexibility. It works hot as a side dish, cold as a relish, spooned over pap, alongside grilled meat, or in a sandwich. It is light, quick, keeps well, and gets better after a day. Grated carrot is near universal, baked beans are common though not obligatory, and the heat level varies from mild to considerable depending on who is making it. It is naturally vegan in its standard form, which is unusual for a dish that spends most of its life next to grilled meat.
AFN Heritage Note
Chakalaka originated in South African townships and has been a staple of black South African cooking for decades, becoming a standard accompaniment at braais. Accounts of its precise origin vary and are not firmly documented.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Fry the onion and pepper together with oil in a large skillet until the onion is clear.
- 2
Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.
Africook’s Notes
- Grate the carrot rather than dicing it. It softens into the relish instead of staying as chunks.
- Cook the curry powder in the oil for a moment before the vegetables go in, it dulls raw spice.
- Add baked beans at the very end, only to heat through. Cooked longer they break down to mush.
- It improves overnight and is often better cold the next day than hot on the day.
Questions cooks ask
Is chakalaka a side dish or a relish?
Both, and it is used either way. Served hot alongside grilled meat and pap it functions as a vegetable side. Served cold it works as a relish in a sandwich or spooned over things. Its flexibility is much of why it is so widespread.
Does it have to contain baked beans?
No. Beans are very common and many people consider them standard, but plenty of versions leave them out entirely and are no less authentic. The constant elements are onion, tomato, pepper, grated carrot and curry spice.
How hot should it be?
Anywhere from mild to fierce, depending on the cook. It is usually described as mildly spicy, but there is no fixed level and household versions vary a great deal. Since it is often served alongside heavily seasoned grilled meat, a moderate heat that does not compete tends to work best.
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