Wednesday, June 30, 2010

Chakalaka and how to make that township delight that is so popular at Braai's or BBQ's

Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. And what a fun name!
1 large onion, diced
6 large tomatoes, grated
2 green peppers, diced
4 large carrots, peeled and grated
450-gram can of baked beans
4 spoonfuls of hot curry
2 raw chilli, cut into very small pieces
1 spoonful of peri-peri
150 ml of oil
half a teaspoon of salt


Warm the oil in a cooking pot for 1 minute
Put in your onions and green pepper in the oil, and fry until soft
Add the grated carrots, tomatoes, chilli and baked beans and mix thoroughly
Allow the mixture to cook for 15 minutes in medium heat
Stir the mixture every five minutes to ensure that it does not stick to the pot. Also make sure that the mixture becomes smooth.
Add your curry, peri-peri and salt to season
Allow to cook for another 15 minutes

Note: Chakalaka keeps well, and can be stored in your refrigerator in a closed container for more than a week.