Chakalaka is a relish commonly prepared amongst South Africans which is done alongside braai a type equivalent to barbecue.
It first originated in Johannesburg amongst the miners and it was said that when the gold miner’s come on shift, they put Vegetables and canned Beans together to form the delicacy.
Mostly eaten amongst South African’s during celebrations or formal gatherings alongside “braai” is a simple easy relish that is spicy and could be prepared for your taste and how rich you want it to be.
You can make it spicy and mild as you like depending on how you want yours and just like every other country, it is an individual distinct traditional meal and used probably on occasions or consumed on a daily.
Chakalaka meal came into existence as a favourite in the country due to its rich vegetable content as well as the nutrients that it gives to the body.
It’s also believed that Chakalaka helps boost the immune system with its proteinous enriched ingredients.
So, when traveling to South Africa it would be adventurous to try out Chakalaka and enjoy its rich nutritional value.
INGREDIENTS:
Carrots
1 Green pepper
Onion
2 Garlic cloves(crushed)
3 Red or green chilies descended and chopped
400g canned whole Tomatoes
2 Tbsp Tomato paste
10ml mild curry
4 Medium Cauliflower or broccoli
1 Baked Beans in Tomato sauce
Salt and Pepper
How to prepare:
Prepare your veggies, peel and chop your Onions, clean and grate your Carrot while your Tomato paste is blended. Chop your Garlic, Pepper, and Chilies.
Heat some oil in a pan and add the Onion, Garlic, Green Pepper, Chilies, and Curry powder, leave to fry for 5min until soft then add your Carrots, Cauliflower, and Tomato paste.
Mix well and cook for some minutes but stir occasionally and then add your Tomatoes, cook at low heat until all Vegetables are cooked but slightly crunchy. Then add Baked Beans and seasoning while you allow it to simmer for some minutes. Add Salt and pepper if more Pepper is needed then allow to cook for 3minutes bring down and allow it to cool and serve.
