Chakalaka Recipes

CHAKALAKA (SOWETO CHILLI)

Steps:

• Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
• Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
• Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
• Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
• Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICHES)

Steps:

• Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with half the cheese, then top with the chakalaka and onion. Sprinkle the remaining cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top.
• Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.

CHAKALAKA AND CHEDDAR BRAAIBROODJIES (GRILLED CHEESE SANDWICH)

Steps:

• Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with a slice of cheese, then top with the chakalaka and onion. Add another slice of cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top. Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.
• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

CHAKALAKA (SPICY VEGETABLE RELISH)

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

WALT DISNEY WORLD CHAKALAKA

Steps:

• Heat the oil in a large heavy pan.
• Cook the onion over medium heat until just translucent.
• Add the tomatoes and the jalapeno pepper and cook over medium heat for about 5 minutes or until onion starts to look red.
• Add the sugar, salt, and pepper and cook for another 2 minutes.
• Before serving, stir in the cilantro.

CHAKALAKA (SPICY VEGETABLE RELISH)

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.