Description
Simple Chakalaka is a vibrant and flavorful South African vegetable relish, rich with bell peppers, carrots, tomatoes, and spices. This easy and quick recipe brings together a delightful combination of fresh and canned ingredients, making it a versatile accompaniment to many dishes or delicious on its own.
Ingredients
Vegetables
- 2 large bell peppers (capsicum), about 300 g (10 oz), diced
- 4 medium carrots, about 250 g (8.8 oz), peeled and grated
- 1 medium onion, peeled and minced
- 2 garlic cloves, peeled and minced
- 15 g (½ oz) fresh ginger root (or 1 teaspoon ground ginger), peeled and grated
Spices and Seasonings
- 1 teaspoon curry powder
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1 teaspoon sugar or chutney
- ¼ teaspoon cayenne pepper
Other Ingredients
- 1 can diced tomatoes with juices (400 g / 14 oz)
- 1 can baked beans (400 g / 14 oz)
- 2 tablespoons tomato paste
- About 200 ml (2/3 cup / 6.8 fl. oz) water, hot
- 3 tablespoons sunflower oil, divided
Instructions
- Prepare the vegetables: Peel and mince the garlic and onions carefully. Then, peel and grate the ginger root and dice the bell peppers into small pieces. Peel and grate the carrots thoroughly to ensure even cooking.
- Sauté onions and aromatics: Heat 2 tablespoons of sunflower oil in a large saucepan or pot over medium heat. Add the minced onions and sauté for about 3 minutes until they become translucent. Add the grated ginger and garlic, cooking for an additional minute to release their flavors.
- Cook bell peppers and carrots: Add the diced bell peppers to the pot and cook for roughly 5 minutes until they begin to soften. Stir in the grated carrots and an additional tablespoon of oil, cooking for another 3 minutes to combine the flavors.
- Add spices and tomato base: Stir in tomato paste, fresh or dried thyme, smoked paprika, curry powder, cayenne pepper, ground black pepper, salt, and sugar or chutney. Cook for around 1 minute to toast the spices slightly. Then, add the canned diced tomatoes with their juices and pour in the hot water. Simmer uncovered for 10 minutes, stirring continuously to prevent sticking.
- Incorporate baked beans and finish cooking: Stir the baked beans into the mixture, bring it to a boil, and simmer for about 5 minutes to heat through and meld flavors. Taste and adjust seasoning as needed before serving.
Notes
- This recipe is naturally gluten-free and vegan, making it suitable for many dietary preferences.
- Adjust the cayenne pepper quantity to control the level of heat in the dish.
- Chakalaka can be served warm or at room temperature as a side dish or condiment.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a smokier flavor, consider using smoked paprika and a small amount of chutney for sweetness.
