A fiery, chunky vegetable relish of onions, tomatoes, peppers, carrots, and baked beans simmered with curry powder and chilli — the indispensable side at every South African braai.
Ingredients
2 tbsp vegetable oil
2 large onions, diced
4 cloves garlic, minced
2 tbsp curry powder
1 tsp cayenne pepper
3 large carrots, grated
2 red bell peppers, diced
1 green bell pepper, diced
4 large tomatoes, chopped
1 can (400g) baked beans
Salt and black pepper
2 fresh chillies, sliced
Instructions
1Heat oil in a heavy pot over medium heat. Sauté onions until golden, about 8 minutes.
2Add garlic, curry powder, and cayenne. Stir for 1 minute until fragrant.
3Add grated carrots and diced peppers. Cook for 5 minutes, stirring occasionally.
4Add chopped tomatoes and chillies. Simmer for 10 minutes until tomatoes break down.
5Stir in baked beans gently. Cook for another 5 minutes until heated through.
6Season with salt and pepper. Serve warm or at room temperature alongside braai meats and pap.
Did You Know?
Chakalaka was born in the mining hostels of Johannesburg where workers from across southern Africa combined their culinary traditions into one communal pot.