Chakalaka Bean and Vegetable Relish
A South African spiced relish of beans, carrot, bell pepper, and tomato, served warm as a side or scooped up as a snack.
Chakalaka is the spicy, chunky relish that shows up at South African braais alongside grilled meat and pap, though it's just as good eaten on its own. Grated carrot and diced bell pepper sauté with onion and garlic before tomatoes and curry powder join in, building a base that's tangy, a little sweet, and gently spiced.
Beans stirred in near the end turn this from a side dish into something substantial enough to eat by the bowlful, especially once everything simmers together and the flavors settle.
Made without any meat or dairy, this is a naturally vegan, plant-based African dish that's also genuinely heart-healthy, leaning on beans and vegetables for fiber and only a modest amount of oil. It keeps well in the fridge and tastes even better the next day. It's flexible too, happy to take on whatever vegetables are in the fridge, so treat this recipe as a reliable starting template rather than a fixed rule.
Ingredients
- 1 can (400g) kidney beans, drained and rinsed
- 1 carrot, grated
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1 chili pepper, minced — to taste
- 2 tbsp olive oil
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Heat olive oil in a pan and sauté onion and garlic until soft.
- 2Add bell pepper and carrot, cooking for 5 minutes until slightly softened.
- 3Stir in tomatoes, chili, and curry powder; cook for 5 minutes.
- 4Add the beans and simmer for 8-10 minutes until the mixture thickens slightly.
- 5Season with salt and serve warm or at room temperature as a side or snack.