South Africa | Side

Chakalaka

South African chakalaka, a spicy vegetable relish with carrots, peppers, tomato, baked beans, curry powder, onion, garlic, and chile.

Country
South Africa
Region
Southern Africa
Time
50 min
Serves
8
Level
easy
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 8

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Jump to methodMy cookbook

02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to South Africa
5 steps 15 min prep 35 min cook (check method) 50 min total easy
1
Sauté aromatics
Heat oil in a large pot over medium heat. Add the onions and fry until translucent, about 4 minutes. Add garlic and curry powder, stirring for 1 minute until fragrant.
Sauté onions 05:00
2
Add vegetables
Add the grated carrots and diced peppers. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Cook vegetables 05:00
3
Add tomatoes and beans
Stir in the chopped tomatoes and chilli peppers. Simmer for 10 minutes until the sauce thickens and the vegetables are tender.
Kitchen noteAdjust the chilli to your heat preference — some like it fiery, others mild.
Simmer 10:00
4
Add beans and finish
Add the baked beans, stir gently, and simmer for another 10 minutes. Season with salt and pepper to taste.
Final simmer 10:00
5
Rest and serve
Remove from heat and let sit for 5 minutes before serving. Chakalaka can be served warm or at room temperature alongside pap and braai meat.
Kitchen noteChakalaka tastes even better the next day as the flavors develop overnight.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Braai. Plan on a easy cook. Allow about 50 minutes total.

What to serve alongside it

Pap, braai meat, boerewors, bread, rice, or samp

Follow the collection

Vegetarian Africa is the easiest collection to explore after this dish. Vegetarian Africa

Regional lane

Braai sides and sweet table. Relishes, custards, puddings, and tea-table desserts.

Chef watch-outs
  • Rushing the base before the raw edge has cooked out.
  • Adding all seasoning early and forgetting to adjust at the end.
  • Cooking on heat that is too high once the dish should be steaming or simmering.
How you know it is ready
  • The aroma should smell rounded rather than raw or sharp.
  • Oil, sauce, broth, or steam should look settled and deliberate.
  • The final texture should match the dish style before you plate it.
Pantry lane

curry powder, apricot jam, chakalaka, mince, custard

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Chakalaka recipe from South Africa
Chakalaka finished dish
Chef board

Build the table around Chakalaka

Pap, braai meat, boerewors, bread, rice, or samp

Best route from here

Braai sides and sweet table

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