POLOKWANE – Chakalaka is a vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries.
To balance its fiery flavour, it is sometimes served with amasi (thick sour milk).
Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap.
Ingredients
- 150ml sunflower oil
- 1 large onion, diced
- 2 green peppers, diced
- 20ml hot curry powder
- 4 large carrots, peeled and grated
- 6 large tomatoes, grated
- 2 small red chillies, finely chopped
- 450g baked beans in tomato sauce
- 1 x KNORR Vegetable Stock Pot
- 5ml peri peri powder
- 5ml aromat
Method
- Warm the sunflower oil in a pot over a medium heat
- Add your onions and green pepper and fry until soft then add the curry powder and fry for 1 minute to release the flavor and aroma
- Add the grated carrots, tomatoes, chilli, beans and KNORR Vegetable Stock Pot and mix thoroughly
- Allow the mixture to cook for 15 minutes on medium heat
- Stir the mix every 5 minutes to ensure that it does not stick, and becomes smooth
- Add the peri peri and Aromat and cook for another 15 minutes
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