Authentic South African Chakalaka Recipe with Baked Beans
This authentic South African chakalaka is a bold, spicy vegetable relish made with carrots, peppers, and baked beans. Perfect for your next braai or served over pap.
If you are looking for the ultimate condiment to elevate your next barbecue, this South African chakalaka is the only side dish you need. Born in the townships of Johannesburg, this vibrant relish has become a staple of South African cuisine, offering a perfect balance of crunch, heat, and savory sweetness.
This chakalaka recipe relies on a slow-cooked base of grated carrots, onions, and bell peppers infused with a generous amount of curry powder. Unlike a thin salsa, a proper South African relish recipe should be jammy and thick, finished with a tin of baked beans to provide a creamy texture that cuts through the spice.
Whether you are piling it onto a plate of stiff pap, using it as a topping for grilled braai meat, or stuffing it into a hollowed-out loaf for bunny chow, it is incredibly versatile. It actually tastes better the next day, making it the perfect make-ahead dish for entertaining.
Ingredients
The Base
- 3 tablespoons vegetable oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green bird's eye chilies, seeded and minced (adjust for heat)
- 2 tablespoons mild or medium curry powder
- 1 teaspoon smoked paprika
The Vegetables
- 2 large carrots, peeled and coarsely grated
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 2 tablespoons tomato paste
- 400g (14 oz) tin baked beans in tomato sauce
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh thyme or a handful of chopped fresh cilantro
Instructions
- 1
Heat the vegetable oil in a large skillet or heavy-based pot over medium heat.
- 2
Sauté the diced onion for 5–7 minutes until translucent and just beginning to turn golden around the edges.
- 3
Stir in the minced garlic, ginger, and chilies, cooking for another 2 minutes until fragrant.
- 4
Add the curry powder and smoked paprika, stirring constantly for 1 minute to bloom the spices in the oil.
- 5
Toss in the grated carrots and diced bell peppers, stirring well to coat them in the spice mixture.
- 6
Cook the vegetables for 10–12 minutes, stirring occasionally, until they have softened but still retain a slight bite.
- 7
Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste.
- 8
Fold in the entire tin of baked beans (including the sauce) and reduce the heat to low.
- 9
Simmer gently for 5 minutes, allowing the flavors to meld into a thick, jammy consistency.
- 10
Season generously with salt and pepper, stir in the fresh herbs, and remove from heat.
- 11
Serve warm or at room temperature alongside your favorite grilled meats or grains.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 165 kcal
- Protein
- 5 g
- Carbs
- 19 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 385 mg
Tips
- → Don't overcook the carrots; you want a jammy sauce, but the vegetables should still have a distinct texture rather than being mushy.
- → For a deeper flavor profile, let the chakalaka sit in the fridge overnight; the spices mellow and the vegetables absorb more of the sauce.
- → If you prefer a smokier relish, use a 'Cape Malay' style curry powder or add a pinch of cayenne pepper for extra kick.
FAQ
What do you eat South African chakalaka with?
It is traditionally served as a side dish at a braai (BBQ) with grilled meats, alongside pap (maize porridge), or as a filling for bunny chow (hollowed-out bread).
How do I make my chakalaka less spicy?
To reduce the heat, remove the seeds and ribs from the chilies before mincing, or swap the bird's eye chilies for a milder jalapeño.
Can I freeze chakalaka?
While you can freeze it for up to 3 months, the texture of the carrots and peppers may become slightly softer upon thawing. It is best enjoyed fresh or from the fridge.
Why does my chakalaka seem dry?
If the mixture is too thick, add a splash of water or vegetable stock during the simmering stage to help it reach a jammy consistency.
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