Prep 15 mins
Cook 15 mins
Boom chakalaka! Born in the townships(probably Johannesburg) of South Africa(Sub-Saharan Africa), chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. Adapted from whats4eats.
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 2 bell peppers, chopped
- 2 -3 hot chili peppers, minced (more or less depending on heat desired)
- 2 -3 garlic cloves, minced
- 2 teaspoons curry powder
- 3 tomatoes, chopped
- 1 (15 ounce) canvegetarian baked beans in tomato sauce
- salt, to taste
- pepper, to taste
- minced fresh ginger (added with the onions)
- grated carrot (added with the onions)
- shredded cabbage (added after the tomatoes and simmered until cooked)
- chopped cauliflower (added after the tomatoes and simmered until cooked)
- chopped cilantro (stirred in at the end)
- Heat the oil in a large saucepan over medium heat. Add the onions, bell peppers, chile peppers, garlic and curry powder(if using ginger and/or carrots, add now).
- Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.
- Stir in the tomatoes and bring to a boil(if using shredded cabbage and/or chopped cauliflower add now). Reduce heat to medium-low and simmer for about 5 minutes.
- Stir in the baked beans, salt and pepper and stir to heat through. (If using chopped cilantro add now).
- Serve hot or cold.