CHAKALAKA International recipe

  

Chakalaka can be provided hot or cold, with mealie pap, bread slices, or as a food additive for grilled meats. Chakalaka is an easy, spicy dish made with onions, tomatoes, and occasionally beans. It has been essential for generations of South Africans and is a must-have at South African braais, or cookouts. And what a creative name!

 

INGREDIENTS

Oil 3 tablespoons

Onions, chopped  2

Bell peppers 2

Hot chile peppers, minced  2 or 3

Garlic, minced  2 or 3 cloves

Curry powder 2 teaspoons

Tomatoes, chopped 3

Baked beans in tomato sauce 1 (15-ounce) can

Salt and pepper

 

In a large saucepan over medium heat, heat the oil. Combine the onions, bell peppers, chile peppers, garlic, and curry powder in a mixing bowl. Cook, stirring frequently, for 4 to 5 minutes, or until the onions and peppers are cooked down and wilted.

Bring to a boil with the tomatoes. Reduce the heat to medium-low and continue to cook for five minutes more.

Add the baked beans, salt, and pepper and heat throughout. Distribute warm or cold.

CHAKALAKA VERSIONS

The initial version of chakalaka was most likely a simple dish of onions, tomatoes, and curry powder. Nowadays, every South African has a preferred recipe, and many of them are quite elaborate.

Baked beans are not required, but they are highly prevalent. When paired with mealie pap, they complete the meal.

In addition to optional ingredients involve minced fresh ginger included with the onions, grated carrots, shredded cabbage, or chopped cauliflower included after the tomatoes and simmered till cooked, and chopped cilantro mixed in at the last moment.