Dinner

South African Chakalaka Recipe

Name: South African Chakalaka Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: South African
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 1 green bell pepper, seeded and diced; 3 large carrots, peeled and grated; 3 cups (200 g) cabbage, shredded; 2 chilli peppers, diced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 14 oz (400 g / 1 can) tomatoes, peeled and chopped; 7 ounces (200 g) baked beans in tomato sauce; 2 teaspoons tomato paste; 2 tablespoons cooking oil; 2 tablespoons curry powder; 1 tablespoon paprika powder; 1 teaspoon thyme; Salt and pepper to taste

ByHarry Bern October 27, 2025October 27, 2025

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Introduction

Chakalaka is a vibrant and flavorful South African vegetable relish, bursting with spices and fresh ingredients. It’s perfect as a side dish for barbecues or as a tasty addition to any meal. This recipe brings together a wonderful mix of textures and a gentle heat that everyone will enjoy.

A white bowl with blue decorative edges holds a hearty dish with three layers: the base layer is a mix of soft orange and red cooked vegetables mostly tomatoes and peppers, the middle layer shows visible white beans scattered throughout, and the top layer is garnished with small green sprigs of herbs. The bowl sits on a round wooden board with a wooden spoon nearby, and the background is a white marbled texture with a dried red chili and garlic cloves placed around for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion (diced)
1 red bell pepper (seeded and diced)
1 green bell pepper (seeded and diced)
3 large carrots (peeled and grated)
3 cups (or 200 g) cabbage (shredded)
7 ounces (or 200 g) baked beans in tomato sauce
2 chilli peppers (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
14 oz (or 400 g / 1 can) tomatoes (peeled and chopped)
2 teaspoons tomato paste
2 tablespoons cooking oil
2 tablespoons curry powder
1 tablespoon paprika powder
1 teaspoon thyme
Salt and pepper (to taste)

Instructions

Step 1: Heat the cooking oil in a large saucepan over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
Step 2: Add the red and green bell peppers, minced garlic, grated ginger, and diced chilli peppers. Fry everything together for another 3 minutes.
Step 3: Stir in the grated carrots and shredded cabbage, mixing well to combine all ingredients.
Step 4: Sprinkle the curry powder, paprika, thyme, salt, and pepper over the vegetables. Cook for 2 minutes to allow the spices to release their flavors.
Step 5: Add the tomato paste, peeled chopped tomatoes, and baked beans with tomato sauce. Stir thoroughly.
Step 6: Bring the mixture to a gentle simmer, cover with a lid, and cook on low heat for 5 to 10 minutes. The vegetables should be tender but still slightly crunchy.
Step 7: Taste and adjust the seasoning with salt and pepper if needed. Serve warm, garnished with fresh thyme if desired.

Tips & Variations

For a milder version, remove the seeds from the chilli peppers before dicing.
Add a splash of lemon juice at the end for a fresh, tangy twist.
Use smoked paprika instead of regular paprika for a deeper, smoky flavor.
Chakalaka pairs beautifully with grilled meats and breads like pap or roti.

Storage

Store leftover chakalaka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen when allowed to sit overnight.