How To Make Chakalaka
This thick and delicious sauce is usually eaten cold as an accompaniment to braaied (barbecued) boerewors, chops, and other meats, but it’s also used as a colourful accompaniment to a range of foods such as mielie pap, rice, samp, stews, curries and so on.
Chakalaka, said by some to have been invented by Johannesburg's migrant mine workers, usually includes chillies, tomatoes, green peppers and curry powder. But most cooks have their own favourite versions of this wonderful heritage dish.
Depending on where they live and their family traditions, cooks add a variety of other ingredients, including carrots, baked beans, cabbage, red peppers, garlic, ginger, coriander and so on.
It’s really easy to make at home, and you can ring the changes by adding extra spices and veggies of your choice.
And if you don’t have the time to make home-made chakalaka, use Knorr’s convenient Chakalaka Soup to thicken up a spicy beef stew, add tingle to a Thai Chicken Curry, or pep up this easy Chicken & Spinach Hotpot.
Or buy a tin of chakalaka and use it to add a kick to this easy, tasty dinner dish: BBQ Chakalaka Chicken!
Chef Wendy’s chakalaka doesn’t take long to make, and keeps well in the fridge for several days. Serve it at your next braai as a relish, or use it as a colourful topping for curried samp & beans!
150ml sunflower oil
1 large onion, diced
2 green peppers, diced
20ml hot curry powder
4 large carrots, peeled and grated
6 large tomatoes, grated
2 small red chillies, finely chopped
450g baked beans in tomato sauce
1 KNORR Vegetable Stock Pot
5ml peri peri powder
Warm the sunflower oil in a pot over a medium heat
Add your onions and green pepper and fry until soft then add the curry powder and fry for 1 minute to release the flavor and aroma
Add the grated carrots, tomatoes, chilli, beans and KNORR Vegetable Stock Pot and mix thoroughly
Allow the mixture to cook for 15 minutes on medium heat
Stir the mix every 5 minutes to ensure that it does not stick, and becomes smooth
Add the peri peri powder and Aromat and cook for another 15 minutes