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Restaurant-style Chakalaka
Restaurant-style Chakalaka is a traditional South African recipe for a classic vegetarian dish of mixed fried vegetables in a stock and tomato base spiced with chillies and mixed with baked beans, here given as a restaurant version. The full recipe is presented here and I hope you enjoy this classic South African version of: Restaurant-style Chakalaka.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetarian RecipesVegetable RecipesBean RecipesSouth-africa Recipes
Chakalaka is a classic South African vegetarian dish that is served as both a sauce and a vegetarian accompaniment (or main dish). It is made in many homes, and you have several local variations. This is a restaurant version from Durban in KwaZulu Natal that is intended to be a bed for fried hake and served with pap (white maize porridge).
Ingredients:
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, grated
3 plum tomatoes, diced
2 to 4 green finger chillies, finely chopped (adjust to taste)
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 tbsp tomato purée
100ml hot stock (vegetable stock or meat stock)
400g (1 tin) baked beans
2 tbsp soy sauce
salt and freshly-ground black pepper, to taste
60ml vegetable oil
2 tbsp butter or margarine
Method:
Heat together the vegetable oil and butter or margarine in a lidded sauté pan. Add the onion and garlic and fry gently for 2 minutes.
Now add the grated carrot and cook for 2 minutes more before adding the chillies and bell peppers. Cook, covered, for 2 minutes then add the diced tomatoes. Stir to mix, cover and simmer very gently for about 4 minutes or until the tomatoes begin to break down. Add the hot stock and stir in the tomato purée.
Bring to a simmer then stir in the baked beans and soy sauce. Season to taste with salt and black pepper, cover and simmer gently for 5 minutes. The chakalaka should be allowed to thicken, but should still be thick.
This recipe will serve 4 if the chakalaka is used as a bed for fried hake and accompanied by pap. Alternatively, it will serve 2 as a main meal, again accompanied by pap.
Chakalaka is also used as a sauce for noodles and pasta, in the same manner as bolognese sauce.
Some add curry powder or garam masala to their chakalaka near the end of cooking to yield a more aromatic and deeper flavour (but this is entirely optional).
