A popular South African relish of grated carrot, peppers and tomato cooked with beans and hot spices, served warm or cold alongside bread or grilled meats.

خطوات التحضير

Heat the oil in a wide pan over medium heat.

Cook the onion until softened and translucent.

Add the garlic and ginger and stir for a few seconds until fragrant.

Add the red bell peppers and chili, and cook for 3-4 minutes until slightly softened.

Add the grated carrot and stir for 5 minutes.

Add the tomato, curry powder and paprika, and stir well.

Cover the pan and let the mixture cook over medium-low heat for 10 minutes until the vegetables soften while retaining some texture.

Add the drained beans and stir gently, cooking for another 5 minutes until the beans are heated through.

Adjust salt and black pepper.

Serve warm as a side dish with grilled meat or bread, or let it cool to serve as a spicy relish.

نصيحة

Do not overcook the vegetables — good chakalaka retains some crunch and shouldn't become a fully soft stew. Its flavour deepens after a day in the fridge, so it can be made ahead.

Chakalaka is a popular South African dish that originated in the working-class townships of Johannesburg in the 1950s and 60s, specifically among mine workers who prepared this quick, spicy vegetable mixture from whatever was available to accompany their staple meals of maize or bread. Today it is a core part of South African braai (barbecue) culture, and hardly a family cookout table is without it.

There is no single fixed recipe for chakalaka; every family or region adds its own touch, but the common thread is a mix of chopped or grated vegetables quickly cooked with canned beans and hot spices until tender while retaining some crunch. It can be served hot as a side dish or cold as a kind of spicy relish.