Homemade chakalaka

Recipe

Homemade chakalaka

Makes about 1,25 litres

A tomato sauce or relish (in Afrikaans: a tamatiesous or smoor) is a well-known and very popular accompaniment in South Africa. Do you also love it with braai meat (braaivleis) or pap (mealiepap) and wors (sausage)?  Whether you enjoy this sauce with steak, lamb or pork chops, boerewors (sausage) or pap, everyone has their favourite way to make it. Chakalaka, however, is not just another tomato sauce. This aromatic version typically has a chunky texture and spicier flavour than its Italian sister, with fresh ginger, curry powder and fresh chilli as the seasonings. Vegetables like onions, carrots and sometimes even cabbage add to the unique flavour profile.

Chakalaka is part of our South African heritage as the migrant mineworkers from Mozambique and Zimbabwe often made it as a meal and it very quickly became part of our rainbow cuisine. Even baked beans are sometimes added to make the sauce more filling. These days you can buy chakalaka as tinned versions, but nothing beats a homemade version like this recipe. I am also sharing some more delicious ways that you can enjoy chakalaka in the tips, so why not make a bit batch while you are busy in the kitchen?

Ingredients

​15 ml (1 tbsp) olive oil

2 large onions, chopped

5 ml (1 tsp) coriander seeds, crushed

45 ml (3 tbsp) coarsely grated fresh ginger

1 small red chilli, whole or more to taste (see tip)

2,5 ml (½ tsp) mild curry powder

2,5 ml (½ tsp) ground turmeric

1 large red pepper, seeded and cubed

3 carrots, coarsely grated

30 ml (2 tbsp) red wine vinegar

2 x 410 g tins chopped tomatoes

30 ml (2 tbsp) each chopped fresh Italian parsley, thyme and origanum

salt and black pepper

Method

1. Heat oil in a large saucepan and sauté onions with coriander seeds and ginger for a few minutes, until onions are soft. Add chilli and spices and sauté until aromatic.
2. Stir in the pepper and carrots and sauté for a few minutes. Add vinegar, tomatoes and herbs and bring to a boil over a medium heat.
3. Reduce the heat and simmer with a lid for 20 minutes.
4. Remove the lid and simmer for another 20 minutes or until thickened slightly.
5. Season to taste and serve to your preference or with pap and wors (sausage), on a boerewors roll or hamburger, with grilled mushrooms or braai toasties.

Tips

1. If you enjoy a spicier chakalaka, chop the chilli to release more of the spicy flavour. For a less spicy sauce, leave out the chilli and add more fresh herbs.
2. Prepare a big batch of the sauce and freeze or store in sterilised jars in the fridge. Use this sauce as a flavourful base to add to mince, to cook chicken portions, chicken fillets or meat balls in. It’s perfect as a rustic pasta sauce with leftover meat or bacon and just perfect with eggs. See the idea for shakshuka below. 
3. If preferred, blend the chakalaka for a smooth sauce and use in any of the suggested ways. If you want the 
4. Quick shakshuka: Heat the chakalaka in a large frying pan. Make small openings in the sauce and add a drizzle of oil to each opening. Crack an egg into each opening, cover with a lid and poach eggs to your preference. It’s a delicious and filling brunch idea or serve it as a light lunch. 

Photo: Adel Ferreira Photography