Chakalaka is an African sauce (relish) that originated in Johannesburg. Its name comes from the Bantu language and is often spelled „chakka lakka“. The versatile dish has a spicy flavor and is made from various vegetables and spices. It is suitable both as an accompaniment to meat, bread or pasta, or as a dish on its own.
- 1 onion
- 1 clove of garlic
- 3 carrots
- 1 red, green and yellow bell bell pepper
- 0,5 white cabbage
- 6 tablespoons oil
- 1 tablespoon salt
- 5 tablespoons chakalaka spice
- 150g green peas
- 400g tomato pieces
- 400g white beans
- 1 tablespoon sugar
- salt to taste
- Peel and finely dice the onion and garlic.
- Wash the rest of the vegetables. Peel and grate the carrots. Remove the insides of the peppers and cut into cubes. If necessary, remove the outer leaves of the white cabbage and cut into fine strips.
- Mix the cut white cabbage with half of the oil and salt and knead well for about five minutes. Cover and leave to stand for a quarter of an hour.
- Meanwhile, heat the remaining oil in a frying pan and fry the diced onion and garlic over medium heat until golden brown.
- Add the bell bell pepper cubes and fry for another ten minutes.
- Now add the chakalaka spice and fry briefly.
- Add the well-done white cabbage, carrots and peas to the pan. Stir in the tomato pieces, the strained tomatoes, the beans and the sugar.
- Then cook the chakalaka for about 20 minutes.
- Finally, season with salt, and if needed, some chili powder.
Have fun trying it out and enjoy!