Chakalaka is a South African spicy relish that’s commonly served as a side dish or condiment with meals like braai (barbecue), bobotie, or pap. It’s a mixture of vegetables and spices that can be customized to suit personal tastes. Here’s a recipe on how to cook chakalaka:
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 2 teaspoons coriander seeds, crushed
– 1 teaspoon cumin seeds, crushed
– 1 teaspoon turmeric powder
– 1 teaspoon paprika
– 1/2 teaspoon chili flakes (optional)
– 2 large tomatoes, chopped
– 2 bell peppers, chopped
– 1 zucchini, chopped
– 1 carrot, chopped
– Salt and pepper to taste
– Fresh coriander leaves for garnish
Instructions:
1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until the onions are translucent.
2. Add the crushed coriander seeds, cumin seeds, turmeric powder, paprika, and chili flakes (if using) to the pan. Cook for 1-2 minutes until fragrant.
3. Add the chopped tomatoes, bell peppers, zucchini, and carrot to the pan. Stir well to combine with the spices.
4. Reduce the heat to low and cook the mixture for 20-25 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with fresh coriander leaves before serving.
Chakalaka can be stored in an airtight container in the fridge for up to 1 week or frozen for longer storage. It’s a versatile dish that pairs well with various South African dishes, so feel free to experiment and adjust the ingredients to suit your taste preferences. Enjoy!
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