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Chakalaka

A medley of carrots and cabbage simmered in a spicy sauce.
Course Side Dish
Cuisine South African
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 Cup diced Onions
  • Small piece Ginger
  • 2 Cloves Garlic
  • 2 no's Large green Chillies, preferable Birds eye chillies, slit lengthwise
  • 1 Cup Grated Carrot
  • 2 Cups Finely sliced Cabbage
  • 2 Cups finely diced Tomatoes
  • 1 Cup baked Beans 2
  • 2 teaspoon heaped Curry powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Red Chilli powder
  • Salt to taste
  • Oil for cooking

Instructions

  1. Heat a pan and add oil. Add the diced onions and sauté until it becomes translucent.
  2. Then add the minced Garlic and ginger, Green chillies, red chilli powder, Smoked paprika and curry powder Mix them well.
  3. Keep stirring for a minute and then add the Cabbage, Carrots, tomatoes and the Capsicums. Mix them well.
  4. Cook them covered for about 5 minutes and keep stirring in between.
  5. Once they become tender, add the beans. Stir them well. Check for seasonings and adjust. If not using the canned beans, add some water and slightly dilute it.

Recipe Notes

  1. I have slightly modified few ingredients from the original recipe. I substituted Cayene pepper with Red Chilli powder. Also the Curry powder mentioned in my recipe is the Hot Madras curry powder. Since, the curry powder found in the supermarket differs from place to place, I took the liberty of adding whatever I had.
  2. The actual recipe called for Baked beans. Since we are not a fan of canned baked beans, I preferred to add Chickpeas instead.
  3. If you are not using baked beans, add little water to the mixture. It is not as thick as subzi or very thin.