There are very few South African recipes which would excite me more than this one. And here is the reason why.

Very often, the most celebrated of South Africa's meals are those which have been introduced through South Africa's fascinating history of migration, trade and colonisation. So much that the original local dishes get overlooked. You will be pleased to learn, however that this popular recipe is second nature for black South Africans, especially the Zulu, and it is said to have developed out of the townships of South Africa's big city, Johannesburg. I found a very interesting post about chakalaka recipe from Soweto along with a great story involving building a house for the creator of this recipe.

If you are familiar with South Africa's history, you will know that black South Africans have historically been, and still are the most underprivildged demographic in the country. Dishes such as chakalaka would therefore have been created out of necessity in poorer households. With simple ingredients such as the kitchen pantry staple, baked beans, and a few fresh ingredients such as onions and tomatoes, along with curry powder to spice things up, whipping up chakalaka takes a matter of minutes.

Chakalaka is often described as a relish and goes very well with pap and braai meat. Some people would decribe it as a salad, although it is a cooked dish. It can be served either hot or cold.

Ingredients

•  3 tablespoons vegetable oil
• 1 onion
• 3 cloves of garlic
• 1 teaspoon grated fresh ginger
• 1 heaped tablespoon of curry powder (Want a hotter version? Try curry masala instead)
• 2 peeled or scrubbed carrots, grated
• 1 each of red, yellow and green bell peppers or capsicums
• 2 birds eye chillies, finely chopped
• 2 tomatoes
• 1 x 400g can of baked beans
• Fresh coriander leaves to garnish

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: Serves 4

Preparation

 1. Finely dice the onions and mince or crush the garlic. Heat up the oil in a pot and add the onions and garlic to fry for just a minute until transluscent.

2. Add the ginger and spice to temper and release its aroma as it heats up in the pot.

3. Add the carrots, peppers and chilies and stir in order to coat in the onions and curry spice.

4. Add the chopped tomatoes and allow to cook down and thicken for about 5 minutes.

5. Add the baked beans and stir, allowing them to come to the boil and heat through thouroughly.

6. Season with salt and fresh cracked black pepper.

7. Garnish with freshly chopped coriander leaves and serve hot as a relish or cold as a salad.