The South African Cookbook: Authentic flavour-packed recipes from Cape town to Durban
By Nokx Majozi
Not Too Tricky
serves 8
About the recipe
To me, chakalaka is the ultimate South African classic. It’s one of those dishes that always reminds me of summer braais and big family get-togethers. The mix of peppers, onions, tomatoes and spices is just so vibrant and full of flavour, it enhances any meal you add it to. I love how versatile it is too – whether I’m pairing it with grilled meats, spooning it over eggs or avocado toast, or just enjoying it on its own, it’s always a crowd-pleaser. I like mine with a bit of heat, but you can easily make it milder if that’s more your style.
Recipe From
Ingredients
½ spring cabbage (Hispi), finely sliced
1 yellow pepper, deseeded and diced
1 red pepper, deseeded and diced
4 large carrots, peeled and grated
5 tomatoes, finely chopped
3 tbsp vegetable oil
1 onion, finely chopped
8cm ginger, peeled and grated
2 garlic cloves, minced
2 tbsp curry powder
1 x 400g tin of baked beans
Sea salt and black pepper
Chopped parsley, to serve (optional)
Method
- Start by preparing the cabbage, peppers, carrots and tomatoes and set to one side.
- Put the oil in a large saucepan and set over a medium heat. Add the onion and cook for about 6–8 minutes, stirring regularly until soft and translucent.
- Add the ginger and garlic and cook for 2–3 minutes to soften, then add the curry powder and cook for a further minute until it smells fragrant.
- Add the cabbage, peppers, carrots and tomatoes and cook for 6–8 minutes, stirring regularly to ensure nothing sticks.
- Add the baked beans, including their juice, cover with the lid and cook for a further 10 minutes. Season with salt and pepper, to taste.
- Serve it on toast, on baked potatoes or with chicken or fish. Scatter over some parsley if you’d like a hit of green, but it isn’t strictly necessary. You can keep any leftover chakalaka in the fridge for 5 days.
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