A recipe for Chakalaka

Words and Photos Theodora Hurustiati

The weather in this part of the world is getting warmer as summer approaches. However, this May has been a rainy month and the evenings have been quite chilly. I still feel the need for something comforting to warm me up without necessarily filling me with calories. Chakalaka came to mind. The name provokes in me joy and recalls images of colorful and cheery South African parties.

Chakalaka is a hearty spicy vegetable stew, although others describe it as a relish or sauce. It’s believed to be first created by mine workers from the townships of Johannesburg-the suburban areas where black African, mixed raced and Indian people live-and this cultural mix is reflected in the ingredients. As often happens with popular dishes, many versions abound. While every family has its own recipe, onion, garlic, curry powder, chilies, beans, green bell peppers and carrots are fundamentals.

Chakalaka is usually served over mieliepap - white cornmeal thick porridge-to form a substantial meal. This pairing is also a classic accompaniment to any type of grilled meat during braais, or barbecue in Afrikaans. You can simply substitute pap with steamed rice if cornmeal is not accessible.

Serves 6-8

400g canned baked beans

2 medium carrots

3 medium tomatoes

1 green bell pepper

1/2 red bell pepper

1/2 yellow bell pepper

1 onion

2 cloves garlic

20g ginger

5 (or to taste) green chilies  

1 heap teaspoon Cayenne pepper or chili powder

1 heap teaspoon Madras curry powder

Small bunch of parsley or coriander leaves (optional)

Salt

Pepper

Vegetable oil

• Peel and coarsely grate carrots. Deseed and cut tomatoes and bell peppers into about 1-cm cubes.  

• Peel and finely dice onion. Peel and finely chop garlic. Peel and finely grate ginger.

• Slice chilies into fine rinds and finely chop parsley or coriander leaves.

• Heat touch of oil over medium heat. Sweat onion, garlic, ginger, chilies, cayenne pepper and curry powder until soft and fragrant. If necessary, add touch of water to prevent them from browning too much.

• Insert bell peppers, then add a pinch of salt and pepper. Cook for a few minutes until they start to soften.  

• Mix in baked beans and cook until everything comes to boil.

• Include the tomatoes and grated carrots. Add a touch of water if chakalaka seems too thick. Adjust salt and pepper if needed and stew for further more minutes just until carrots wilts.  

• Finally, stir in the chopped parsley at the last minute.

• Serve hot or warm over some mieliepap or steamed rice.

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Jakarta-born chef Theodora Hurustiati, a 13-year resident of Udine, Italy, was the runner-up in the TV cooking program La Scuola – Cucina di Classe (The School: Classy Cooking).

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