Chakalaka

Not to be confused with Chachalaca.

Chakalaka is a South African vegetable relish,^[1] usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Chakalaka is said^[2] to have originated in the townships of Johannesburg or in the gold mines surrounding Johannesburg, when Mozambican mineworkers leaving their shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy Portuguese-style relish to accompany pap. Many variations of Chakalaka exist, depending on region and family tradition. Some versions include beans, cabbage and butternut squash.^[3] For example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.^[4]

Chakalaka

Chakalaka served with stew

It is frequently served at a braai (barbecue) or with a Sunday lunch. It can be served cold or at room temperature.

Ingredients for Preparation

• 3 tablespoons oil
• 1 red onion finely chopped
• 3 cloves garlic chopped
• ½ inch ginger finely grated
• 2 teaspoons curry powder
• 1 red pepper deseeded and chopped
• 1 green pepper deseeded and chopped
• 4 carrots medium size [peeled and grated]
• 14 ounce canned tomatoes or 4 large ripe tomatoes - chopped
• salt and pepper to taste
• ¼-½ teaspoon red chili flakes or fresh red or green chili deseeded and chopped.
• 15 ounce baked beans in tomato sauce

See also

• Food portal
• Indian pickle
• List of African dishes
• South African cuisine

Chakalaka vegetables