Wednesday, 20 August 2014

Chakalaka (South African)

It's been quiet on the blog because lately a lot of life has been happening instead, I've got so many wonderful things on and some great things that I'm working towards at the moment. But I do have a file full of photos and recipes to share with you, and I'll do my best to get as many of them up as I can.

I'm going to be taking the next couple of months off my world food challenge, because I've got a bit too much else happening. But I have quite a few recipes left over from South Africa month (last month) which I didn't get a chance to share, so I'll post them and you'll still get your fix of world food on Gormandize.

Today I'll give you a fun but simple dish. The fun is really in saying the name - chakalaka! But also the dish is delicious. It would traditionally be packed full of capsicum, but as capsicum makes me sick I hope I'll be excused for making mine without. I've added a grated zucchini in their place, which was really delicious. If you'd like to try it with, add one green and one red at the same time you add the chillis.

South African Chakalaka

2 large onions, chopped
2 tbsp. olive oil
2 Serrano chillis
4 cloves garlic, crushed
3 carrots, grated
1 large zucchini, grated
2 tsp curry powder
5 tomatoes, chopped
1 tbsp. tomato paste
1 can baked beans
1 tsp. paprika
Salt and pepper to taste

To Make
1. Heat the oil in a large saucepan and add the onions. Cook until just starting to brown and then add the chillis, garlic and curry powder and continue to cook for a further 2 minutes or so.
2. Add the carrot and zucchini and cook for a further 2 minutes, stirring frequently.
3. Add the tomatoes and reduce the heat. Leave to simmer for about 10 minutes (if you tomatoes weren't very juicy, you may need to add a little water to stop it sticking).
4. Once the tomatoes are cooked down and the vegetables are cooked, add the tomato paste, baked beans, paprika and salt and pepper to taste and let simmer for a further 5 minutes. The end result should be thick and saucy, if it is watery, cook down for longer until it reduces.

Serve hot on toast, with rice or as a side dish. Or serve cold as a relish on burgers, wraps or anything you like.

I've entered this dish in the Vegan Virtual Linky Potluck.

This month I'm featuring recipes from South Africa.
Check out my other South African recipe posts:


  1. Yummo! I love both zukes and capsicums so will add both. I love thick unctuous beany things and this looks particularly up my alley. Cheers for the excellent share. I am going to make this for my dinner tonight with some thick crusty bread to make the most of the last vestiges of winter while our wood stove is still going 24/7 :)

    1. Ah, when you say you'll have this for dinner tonight with thick crusty bread I'm immediately jealous! Perfect hearty winter food :) Enjoy!

  2. Nice! I just returned from a trip to South Africa and we saw this all over the place. In the grocery stores, at least. It was too spicy for me so I look forward to recreating it now that I am home. :)

  3. Looks fantastic, Keely. I am going to make this one night this week. I especially like the name. I'd add a "Boom" in front of it making it "Boom Chakalaka."

  4. I can see why this won best side dish in last week's potluck. These are my favorite ingredients. Sounds delicious!