Chakalaka is a thick & delicious sauce which is usually
taken cold as an additional meal to braaied boerewors , chops and barbecued
meat. It is also used as a very colourful accompanying dish to a wide range of
foods like pap, samp, mielie pap, curries, stews and so on.
It is said by some people that chakalaka was invented by
migrant mine workers in Johanesburg and it includes ingredients like tomatoes,
chilies, curry powder and green pepper. Most people usually have their own
favourite way of making this fantastic heritage dish.
Depending on where the people live and the family traditions
there most chefs will add other varieties of ingredients like cabbage, baked
beans, carrots, garlic, coriander, ginger and on goes the list. It really
depends on the location in South Africa.
Chakalaka is quite easy to make at home plus you can ring in
some changes by adding in extra veggies and spices of your liking.
And if you are short of time and can not make the home made chakalaka you can use
Knorr,s Chakalaka soup sachets to thicken up some spicy beef stew and add a
tingle to that exquisite Thaai chicken.
Chakalaka does not take a long time to make and can be
stored well in the fridge for several days. You can serve it at your next braai
or use it as a topping to add colour to your beans and curried samp.
The approximate cook time for this recipe is 30 minutes.
Ingredients
- 150 mls of sunflower oil
- 1 large diced onion
- Two green diced peppers
- 20 mls Hot curry powder
- Four large carrots peeled & grated
- Six large tomatoes grated
- Two small red chilies finely chopped
- 450 grams baked beans in tomato sauce
- 1 Knorr vegetable stock pot
- 5 mls peri peri powder
- 5 mls Aromat
Directions
- Heat the sunflower oil in a pot on medium heat
- Add your green peppers and onions and fry them until they are soft then add some curry powder & fry for one minute to release the aroma & flavor.
- Add in the grated carrots, chilies, tomatoes, beans & Knorr vegetable stock pot and thoroughly mix.
- Allow this mixture to cook for about fifteen minutes over medium heat.
- Now stir your mixture every five minutes to ensure that it doesn’t stick and become smooth
- Now you can add in your peri peri powder & Aromat & cook for another fifteen minutes.
Finally your chakalaka is ready and can be served with some
pap and Wors or braaied meat. Enjoy