South African Chakalaka

Name: South African Chakalaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 sunflower oil; 1 medium onion, finely chopped; 2 medium mixed bell peppers, seeded and diced; 1 1-inch piece fresh ginger, finely grated; 3 garlic, minced; 2 curry powder; 6 medium carrots, coarsely grated; 3 small ripe tomatoes, grated or finely chopped; 1 vegetarian baked beans in tomato sauce (14.5 oz each), including sauce; 1/2 fine salt; 1/4 ground black pepper; 2 fresh coriander, chopped

AuthorDanCategorySide Dish, South Africa, VegetarianDifficultyBeginner

A colorful relish of carrots, peppers and beans.

South African chakalaka, a spicy tomato and vegetable relish

Yields6 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

Chakalaka varies from home to home; this version uses baked beans in tomato sauce. Choose vegetarian baked beans and adjust the heat with a mild or hot curry powder. Serve warm or cooled alongside pap or grilled food. Refrigerate leftovers promptly and use within 3 days.

Ingredients

2 tbsp sunflower oil

1 medium onion, finely chopped

2 medium mixed bell peppers, seeded and diced

1 1-inch piece fresh ginger, finely grated

3 cloves garlic, minced

2 tsp curry powder

6 medium carrots, coarsely grated

3 small ripe tomatoes, grated or finely chopped

1 can vegetarian baked beans in tomato sauce (14.5 oz each), including sauce

½ tsp fine salt

¼ tsp ground black pepper

2 tbsp fresh coriander, chopped

Directions

Warm the oil in a wide saucepan over medium heat. Add the onion and peppers and cook for 5 minutes, stirring, until the onion turns translucent and the peppers begin to soften.

Stir in the ginger, garlic and curry powder. Cook for 1 minute until fragrant, keeping the mixture moving so the spices do not scorch.

Add the grated carrots and stir thoroughly. Cover and cook over medium-low heat for 8 minutes, stirring halfway through; the carrots should soften but retain a little bite.

Stir in the tomatoes, salt and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and glossy.

Fold in the baked beans with their sauce. Simmer gently for 5 minutes, stirring carefully to keep the beans whole, until piping hot throughout.

Remove from the heat and stir in the coriander. Rest for 1 minute, then serve warm; the relish should be spoonable rather than soupy.