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chakalaka recipe in an enamel bowl on a timber table in an Australian backyard, thick orange relish with capsicum, grated carrot and beans beside a kettle braai

Chakalaka

The South African vegetable relish that sits beside the meat at a braai. Onion, capsicum, carrot, curry powder and a tin of baked beans, cooked down until thick and a little sweet. Better on day two.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 as a side
Course: Side Dish
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large brown onion, finely chopped
  • 1 red capsicum, finely diced a red pepper at home
  • 1 green capsicum, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, finely grated
  • 2 tbsp curry powder Rajah mild masala from a South African shop if you can. Keen's works but tastes different, see the post
  • 1 tsp paprika
  • 2 large carrots, coarsely grated grate them, do not dice them, so they melt into the sauce
  • 1 tin chopped tomatoes, 400 g
  • 1 tin baked beans in tomato sauce, 420 to 425 g Koo, or SPC Rich Tomato from the supermarket. Do not drain it
  • 1 to 2 long green chillies, finely sliced optional, and see the heat guide in the post
  • salt and black pepper to taste, and go light if you are using Keen's

Method
 

  1. Heat the oil in a wide pan over medium heat and cook the onion until soft and see-through, about 5 minutes.
  2. Add the capsicum, garlic and ginger and cook for 3 minutes more, until the capsicum softens at the edges.
  3. Stir in the curry powder and paprika and fry them in the oil for a full minute, until the kitchen smells of it. This is the step most versions rush.
  4. Add the grated carrot, stir to coat it in the spice, and cook for 2 minutes.
  5. Tip in the chopped tomatoes, season with salt and pepper, and simmer uncovered for 10 minutes until the sauce thickens and darkens.
  6. Add the fresh chilli if you are using it, then fold the whole tin of baked beans through, sauce and all.
  7. Cook gently for 5 minutes more, stirring as little as you can so the beans keep their shape.
  8. Take it off the heat and taste for salt. Cool it, then chill overnight if you have the time.

Notes

Quantities are our working version. The curry powder is the ingredient that decides how this tastes, so read the section on it before you reach for the tin in the cupboard. Make it the day before if you can, because it improves overnight and it is served at room temperature. Heat builds in the fridge, so go easy on the fresh chilli until you have tasted it cold.