Spicy vegetable relish with beans and tomato
South African Chakalaka
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
South African Chakalaka
Spicy vegetable relish with beans and tomato
★4.7(25)
A vibrant, spicy South African vegetable relish of baked beans, tomatoes, peppers, and carrots. Served as a side dish at braais (barbecues) and pairs perfectly with pap or bread.
10m
Prep Time
20m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Chakalaka is the essential side dish at every South African braai (barbecue). This spicy, chunky vegetable relish is bright, bold, and brings life to any plate of grilled meat or pap.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. South African Chakalaka is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1 can (15 oz) baked beans
- 2 carrots, grated
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 1-2 fresh chilies, minced
Instructions
- 1
Sauté diced onion in oil until softened. Add garlic, ginger, and curry powder.
- 2
Add grated carrots and cook 3 minutes until slightly softened.
- 3
Add bell peppers, tomatoes, and chilies. Cook 8 minutes, stirring occasionally.
- 4
Stir in baked beans and simmer 5 minutes until heated through and flavors meld.
- 5
Season with salt and pepper. Serve warm or at room temperature alongside braai meats and pap.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Baked beansKidney beans in tomato sauce
Similar saucy base with slightly different flavor
Fresh chiliesPickled jalapenos
Less fresh heat but still spicy
Tips & Storage
Pro Tips
Make chakalaka a day ahead — the flavors develop and improve overnight.
Adjust the chili to your preference. South Africans like it quite hot.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates2g
Fat28g
Fiber480mg
Sugar6g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is pap?
- South African maize porridge similar to polenta — the traditional starchy side for chakalaka.
- Can I serve it cold?
- Yes, chakalaka is delicious at room temperature as a side salad or relish.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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