Chakalaka is a very popular dish in Southern Africa, and it is enjoyed in both Namibia and South Africa. It is a spicy vegetable-based sauce or side dish, often served with mielie pap , or grilled meats. Namibian chakalaka, like its regional variations, is tasty, colorful and full of character.
Ingredients
Preparation
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Brown the vegetables: Heat a little oil in a large skillet or saucepan over medium heat. Add the onions, garlic and chilli, and sauté until the onions are soft and lightly browned.
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Add the peppers and carrots: Stir in the peppers and grated carrots, and cook for 5 to 7 minutes, stirring regularly, until the vegetables begin to soften.
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Season with spices: Add curry powder, paprika and tomato paste. Mix well and cook for 2 minutes to develop the aromas of the spices.
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Add the tomatoes and beans: Add the diced tomatoes and the can of white beans. Mix everything together and simmer for about 10 minutes, adding a little water if the mixture becomes too dry.
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Simmer: Reduce the heat and simmer for another 10 to 15 minutes, stirring occasionally, until the mixture has a thick consistency and all the vegetables are cooked through.
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Season: Taste and adjust seasoning with salt and pepper to your preference. Decorate with parsley.
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Tip: Chakalaka goes perfectly with mielie pap or can be used as an accompaniment for grilled meats. It tastes even better the next day, as the flavors blend and strengthen over time. This spicy, vegetarian dish is a classic of Southern African cuisine, and it adds a touch of spice and heat to any meal
