Chakalaka is a South African vegetable relish that is usually spicy. A braai just feels incomplete without two of our nation’s most beloved sides, chakalaka and pap. And it’s so easy to make, that there’s no reason to exclude it from a family gathering. Bonus points if you make them on Heritage Day! Here’s how to make chakalaka.
Chakalaka and pap
- 1 onion, chopped
- 2 carrots, roughly grated
- 3 tomatoes, chopped
- 15ml (1 tbsp) curry powder
- ¼ cabbage, sliced
- salt and freshly ground black pepper, to taste
- pinch cayenne pepper (optional)
- 1 x 410g tin red beans or
- baked beans
- sugar, to taste
- 500ml (2 cups) water
- 480g maize meal
- salt, to taste
- knob of butter, to serve
How to make chakalaka:In a saucepan over medium heat, fry the onion, carrots, tomatoes and curry powder together, for 5 minutes.
Add the cabbage and season to taste, adding some cayenne pepper if you like it strong.
Stir in the beans, cover the saucepan and cook over low heat, for 30 minutes.
Taste at the end and adjust with a bit of sugar if it is too acidic.
Pap:Boil the water in a saucepan, then add the maize meal and some salt.
Stir until combined, cover and cook over low heat, for 45 minutes, stirring every now and then.
Stir in the knob of butter when the pap is ready.