South African Chakalaka (Spicy Vegetable Relish)

Chakalaka is South Africa’s vibrant answer to a flavor-packed vegetable relish. Traditionally served alongside pap (maize porridge), stews, or at a braai (barbecue), it’s a naturally vegan dish that bursts with color, spice, and community spirit.

A Bite of South African Community

Born in Johannesburg’s mining communities, chakalaka was a clever invention of Mozambican workers who transformed pantry staples into a celebration of spice and comfort. Mozambican mineworkers combined inexpensive canned produce with chili and curry spices to elevate simple meals into something celebratory. Over time, families and regions across South Africa put their own spin on it adding cabbage, butternut squash, green beans, or different spice blends to suit seasonal harvests and pantry odds and ends.

Ingredients (Serves 6)

• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 thumb-sized piece fresh ginger, grated
• 2 carrots, peeled and grated
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 2 tablespoons curry powder (or madras powder for extra heat)
• 1 teaspoon chili flakes or 1–2 finely chopped fresh chilies (optional)
• 1 (400 g) can baked beans in tomato sauce
• Salt and freshly ground black pepper, to taste
• 3 tablespoons chopped fresh coriander (cilantro) or parsley, for garnish

Optional add-ins:

• 200 g shredded cabbage
• 150 g diced butternut squash
• 1 (400 g) can diced tomatoes (in place of fresh)

Step-by-Step Instructions

1. Warm the Base In a large skillet over medium heat, warm the vegetable oil. Add chopped onions and sauté until soft and translucent, about 5–6 minutes.
2. Add Aromatics and Spices Stir in garlic and ginger, cooking 1–2 minutes until fragrant. Sprinkle in curry powder and chili flakes, stirring constantly for 30 seconds to bloom the spices.
3. Build the Vegetable Medley Add grated carrots, diced bell peppers, and chopped tomatoes. Season lightly with salt. Cook, stirring occasionally, until the vegetables soften and release their juices, about 8–10 minutes.
4. Incorporate the Beans Pour in the baked beans with their tomato sauce. Gently mash some of the beans with the back of a spoon to thicken the relish. Simmer for 10–15 minutes, stirring so nothing sticks. As it simmers, chakalaka fills the kitchen with a currylaced aroma that clings to the air, hinting at the feast to come.
5. Finish and Garnish Taste and adjust seasoning with salt, pepper, or an extra pinch of curry powder. Remove from heat and stir in fresh coriander.
6. Serve with Tradition Transfer to a shallow dish. Serve warm or at room temperature alongside pap, steamed rice, crusty bread, grilled boerewors, or as part of a hearty mezze board. I love serving mine chilled the next day with avocado slices a twist that balances the heat with creamy freshness.

Pro Tips & Flavor Variations

• Roast a red bell pepper alongside the fresh peppers, peel and dice it into the relish for a smoky sweetness.
• Fold in shredded cabbage or diced butternut squash in Step 3 for extra texture and seasonal flair.
• Swap baked beans for cooked chickpeas or canned sugar-snap peas for a unique twist.
• Add a teaspoon of smoked paprika or piri-piri paste for deeper heat and color.
• Prepare a day ahead chakalaka’s flavors deepen overnight, making it perfect for potlucks. 

A Final Word 

Every spoonful of chakalaka carries the spirit of South African ingenuity: transforming humble ingredients into a communal feast. Whether you’re gathered around a braai or pressing pap into doughy scoops, this relish bridges generations and backgrounds with its warmth and spice.