Chakalaka is a dish commonly found in the south of the African continent. It is believed to have been the go-to dish of Mozambican mine workers in South Africa and spread throughout the country from Johannesburg. Today it is a part of South African street food culture.
- fresh red or green chili, deseeded and chopped.
- 400g baked beans in tomato sauce
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 4 carrots large size, peeled and grated
- 400g canned chopped tomatoes or 4 large ripe tomatoes, chopped
- 1 cm of ginger, finely grated
- 50 ml oil
- 1 red onion finely, chopped
- 3 cloves garlic, chopped
- 1 teaspoon of curry powder
- 1 can of baked beans
- salt and pepper to taste
- Heat the oil of your choice in a large pan or pot. Add the onions and fry them until they are transparent.
- Add the curry powder, ginger, and minced garlic and stir till the ingredients are mixed properly.
- Stir in the prepared carrots and the red and green pepper and let them cook for about a minute.
- Lower the heat before adding the tomatoes and cover the pot after having stirred the tomatoes in.
- Let the pan sit on low heat for five to ten minutes so that the mixture is still moist and thick.
- Lastly, add the baked beans and leave the pan on low heat for another five minutes.
- Add Salt and Pepper to taste and decorate with cress if you wish
If you want your Chakalaka to be more soup like and fluid, add tomatoes. In case you want to leave it in the fridge or let it cool down naturally and serve it as a salad, add less tomatoes. The style you cook it in will also determine the category your dish falls into, Chakalaka can be served as a main course, as garnish or as salsa. Whatever you choose, Chakalaka works at every cookout or barbecue.