If you are looking for a versatile dish nothing really beats this spicy chakalaka recipe. It can be used as a side, a salad or even a main paired with some meat and pap (South African maize porridge). This South African spicy vegetable relish has a really vibrant flavour with the crunchy vegetables and the sweet and sour curry sauce. It is also completely vegan and gluten free…Bonus!
The origins of the dish is a bit murky but it is thought that it originated in the townships of Johannesburg around the gold mines where mineworkers would create a stew consisting of tinned produce and any fresh vegetables they could obtain with chili. This was eaten with pap. Today it is a very popular dish to accompany a braai (barbeque). It can be eaten cold as a salad or it can be heated. Spicy chakalaka is best served the day after making it to allow the ingredients to mingle and get to know each other.
I use Durban masala instead of curry powder. It gives the dish that extra flavour punch and pairs really well with the vegetables. I use this recipe for my Durban masala.
Spicy Chakalaka – South African vegetable relish
(14 votes, average: 4.50 out of 5)
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A spicy South African vegetable relish called chakalaka. Perfect to pair with braai (barbeque) or grilled meat and pap (maize meal porridge similar to polenta)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Mains, Salad, Side
- Cuisine: African
Ingredients
1 large onion finely diced
1 green pepper finely diced
2 red chilies finely diced
4 carrots grated
1/4 cabbage finely chopped
2 large tomatoes chopped
15ml tomato paste
thumb size piece of ginger finely grated
3 cloves of garlic finely chopped
60ml olive oil
5ml durban masala
5–10ml salt (adjust as you are cooking)
10ml white vinegar
Instructions
Heat the oil over medium heat
Add the onions, peppers and chili and fry for 10 minutes or until turning soft
Add the cabbage, carrot, tomato, tomato paste, ginger and garlic to the pot and stir to combine
Add the masala and stir to combine
Add half the salt and cover the pot. Let simmer on low for 10 to 15 minutes
Add additional salt to taste and the vinegar.
Cover again and simmer for another 10 minutes
Vegetables should still have a slight crunch but cooked through.
Once done remove the spicy chakalaka to a container and refrigerate overnight for the best flavour. You can also eat it immediately if you can’t wait
Keywords: spicy chakalaka, chakalaka, south african vegetable relish, chakalaka relish
l too am from S. Africa. Cape Town, left just over 40 yrs ago. Spent some time in England. Love Bredies haven’t made one in ages. time i made one.
i to am from South Africa. Cape Town. I haven’t made a bredie in 20 yrs or more. i have some green beans i think i’ll go make one now
How many people is the serving for?
Easily 6 people as a side.