Chakalaka, South Africa’s most loved relish of relishes. The one side and share dish you dare not leave out of the braai/barbeque. And my first real food love and the dish I swear by when gathering with friend’s and family. Make this recipe for gatherings or to enjoy with your family and eat all week.
Time: 40 min total
Prep: 20 min
Cooking: 20 min
- 1 large onion finely diced
- 3 cloves of garlic minced
- 1 small-medium yellow pepper finely diced
- 1 small-medium red pepper finely diced
- 2 chillies finely chopped (optional)
- 4 large carrots grated
- 10 ml canola oil
- 1 X 400g baked beans
- Salt and pepper for taste
- Tomato paste 50g (if not using baked beans)
- Canned Tomatoes (if not using baked beans)
- 2 teaspoon Cumin
- 2 teaspoons coriander
- 2 garam masala
- 1 teaspoon Turmeric
- 1 teaspoon Chilli flakes
Fry your onions till translucent on medium heat with the canola oil. Add in garlic as the onions are softened and fry for a further 2-3 min. Then add in your diced peppers and spices to the pot and coat well, frying for an additional 1 min. Add in your carrots and mix until all are coated and let it cook and soften for a few minutes. Once carrots are softened, add in your baked beans and let the relish simmer and thicken for a bit. If using another type of bean that doesn’t have tomato, add in your diced canned tomatoes, and tomato paste shortly after adding in the carrots and let it simmer until tomatoes thicken.
Let it cool down and enjoy with salads and/or meats.