Looking for something vegetarian and yet authentically African? This is the dish for you! It simple to prepare and yet full of flavor. It is a dish that originated in the gold and mineral mines of South Africa where laboreres from throughout Africa worked. To me, it is a South African dish, but there are some that beg to differ and say that it is simply an African dish as almost every country in Africa has some sort of variation of the dish. Needless to say, it is delicious. Can’t stand the heat of the Peri-Peri Peppers? You can add just a dash, to tone down the heat but still have a flavorsome dish.
Ingredients:
Begin by heating oil in saucepan
Saute the onions and garlic until onions are translucent
Add the ginger and continue to saute mixture until ginger is soft.
Add the coriander, salt and masala. Continue the sauteing. Add the peri-peri powder. (by now your kitchen should smell yummy)
Add the bell pepper and the shredded carrots
Add the shredded cabbage
Mix well
Add the tomatoes and allow the entire mixture to simmer gently for about 5 minutes. Add 1/4 c water if needed.
Add the baked beans
Bring to another simmer until beans are heated through.
Serve hot. I enjoy my chakalaka with ugali/pap/nshima/sadza and nyama choma (bbq beef) and sukuma wiki or as part of my Sunday Brunch meal with Chapati or bread. It however is an excellent well-balanced choice for vegetarians can be served with rice.
Enjoy
Brunch Suggestion. Chakalaka with Chapati
This dish is so good! I’m so glad I found your blog.
This dish is so good! I’m so glad I found your blog.
Thank you very much and welcome to The African Pot Nutrition.
I just tried your Chakalaka recipe…one word, BANGING!!!
Glad to hear that you liked it. Thank you for the feedback.