South Africa
Chakalaka: South African vegetables with beans
A heartier take on the South African vegetable relish, with baked beans in tomato sauce and curry spices.
- Cuisine
- South African cuisine
- Meal type
- Side dish
- Servings
- 4 servings
- Difficulty
- Easy
- Prep
- 5 min
- Cooking
- 30 min
- Total
- 35 min
Recipe
A heartier take on the South African vegetable relish, with baked beans in tomato sauce and curry spices.
Practical cooking
Ingredients
4 servings
Ingredients
- 840 g baked beans in tomato sauce
- 400 g tinned chopped tomatoes
- 1 red pepper
- 1 green pepper
- 2 large carrots
- 1 medium onion
- 2 garlic cloves
- 1 tbsp tomato purée
- 2 tbsp vegetable oil
- 2 tsp curry powder
- ½ tsp sweet paprika
- 1 small chilli pepper (optional)
- to taste salt
- to taste ground black pepper
- bread or maize porridge (the accompaniment is not included in the nutrition estimate)
Nutrition per serving
- Energy
- 312 kcal1311 kJ
- Fat
- 8.8 g
- Saturated fat
- 1.4 g
- Carbohydrates
- 44.7 g
- Sugars
- 19.8 g
- Fibre
- 14.1 g
- Protein
- 11.6 g
- Salt
- 1.3 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 35 min
- 1
Method
Prepare the vegetables
Finely chop the onion and dice the peppers. Peel and coarsely grate the carrots. Chop or crush the garlic and finely chop the chilli if using.
Cook the onion and peppers
Heat the oil in a large deep frying pan or pot over medium heat. Cook the onion for about 3 minutes, then add the peppers and cook for another 3–4 minutes.
Add the carrots
Stir in the grated carrots and cook for 2–3 minutes, stirring regularly. The vegetables should soften but retain a little bite.
Add the spices and tomato purée
Add the garlic and optional chilli and cook for about 30 seconds. Stir in the curry powder, sweet paprika and tomato purée. Cook over low heat for another 30–60 seconds, taking care not to burn the spices.
Cook the tomato base
Add the chopped tomatoes with their juice. Stir well and simmer uncovered for 5 minutes.
Add the beans
Add the baked beans with their tomato sauce; do not drain or rinse them. Stir gently and simmer uncovered over low heat for 8–10 minutes, stirring every 2–3 minutes. If the mixture is too thin, simmer a little longer until thickened.
Season and serve
Taste and add salt and black pepper if needed. Let the chakalaka rest for 3–5 minutes. Serve warm with bread or maize porridge such as pap; it is also good cold.
Refine
Tips and variations
Keep the bean sauce
Use baked beans in tomato sauce and add them with their sauce. The chilli is optional.
After cooking
Storage and serving
Storage
Cool leftovers promptly, refrigerate and eat within 2 days. Reheat thoroughly before serving again.
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