Chakalaka
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
South African
Servings
4-6
Prep Time
10 minutes
Stove Time
15 minutes
Chakalaka is a vibrant and spicy South African vegetable relish, traditionally served alongside staples like pap (maize porridge), bread, or grilled meats. Originating from Johannesburg’s townships, it was created by Mozambican mineworkers who combined tinned produce such as tomatoes and beans with chili to craft a flavourful accompaniment to their meals.
The Wonderbag adaptation of this classic dish offers a sustainable cooking method. By initiating the cooking process on a stovetop and then transferring the pot to the Wonderbag, the meal continues to cook slowly without additional energy consumption, preserving flavors and nutrients.
This dish is not only flavorful but also aligns with energy-saving and sustainable cooking practices, making it a wholesome addition to any meal.
Author:Wonderbag Chef
Ingredients
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3 tbsp vegetable oil
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1 white onion, finely chopped
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6 garlic cloves, crushed
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1 green chilli deseeded and chopped
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1 thumb-sized piece of ginger, finely grated
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2 tbsp mild, medium or hot curry powder
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3 peppers (mix of red, green or yellow), finely chopped
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5-6 large carrots, grated
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2 tbsp tomato purée
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400g can of chopped tomatoes
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400g can of baked beans in tomato sauce
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2 tsp piri-piri spice blend
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2 thyme sprigs, leaves only
Directions
Heat the oil in a lidded casserole pan over medium heat. Add the onion and cook until it becomes soft and begins to caramelise.
Stir in the garlic, chillies, and half of the ginger. Cook for 1-2 minutes, then add the curry powder and stir to form a curry paste. If the mixture starts to stick to the bottom of the pan, add a splash of water to prevent burning.
Add the chopped peppers and cook for an additional 2 minutes. Then, stir through the grated carrots, ensuring they are well coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice and thyme.
Add the baked beans and then fill the empty can with water halfway. Pour that water into the dish then bring to a boil. Reduce the heat and let it simmer for at least 10 minutes until the mixture has thickened.
Place the sealed casserole pan on a cloth or mat in the Wonderbag and cook for 1- 2 hours.
Stir in the remaining ginger and season to taste. Finally, sprinkle with coriander and serve hot or cold with rice.
