Chakalaka - The South African Dish the World’s Been Sleeping On

baked beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and provide protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and adds bulk.

curry powder

🥗Healthier: garam masala

💰Cheaper: mixed spices

Garam masala offers a different flavor profile.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is more widely available and less expensive.

Dice one large onion (200g) and add to a pan.

Crush, chop, or grate 3 garlic cloves and add to the onions.

Grate 5 tablespoons of fresh ginger (60g), chop it thoroughly, and add to the onions.

Grate 450g (3 medium) carrots and keep them separate.

Dice a red bell pepper and a yellow bell pepper, keeping them in a separate container.

Heat a pan on medium and add a generous amount of olive oil.

Add the onions, garlic, and ginger to the pan, seasoning with salt immediately.

Cook until the onions are soft and translucent.

Add the grated carrots, a tiny bit of salt, and cook until soft and wilted, stirring continuously.

Add the diced peppers and cook for a few minutes on high to prevent stewing.

Add 50 grams (3 tablespoons) of tomato paste and cook for a minute.

Add 1 tablespoon (6 grams) of sweet or smoked paprika and 2 tablespoons (12 grams) of madras curry powder.

Add 200 grams (half a can) of chopped tomatoes and 400 grams (1 can) of baked beans, mixing well.

Add 200 grams of vegetable stock or chicken stock and simmer for 5 minutes.

Taste and add freshly grated black pepper and sugar to balance the tartness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary