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Chakalaka is a popular South African vegetable relish that has also become a beloved dish in Namibia. It is an easy, quick, and delicious recipe that combines a variety of flavors and complements many different dishes.

Made with bell peppers, grated carrots, baked beans, garlic, fresh ginger, and onion, and seasoned to perfection, chakalaka is a versatile and flavorful dish that can be enjoyed at any time of the day.

A pan of freshly cooked chakalaka, a South African vegetable relish, sitting on an outdoor balcony table. Next to the pan is a bowl of finished chakalaka, ready to be served. The relish is made with bell peppers, grated carrots, baked beans, garlic, fresh ginger, and onion, and can be enjoyed with a variety of foods for any meal of the day.

During my time as a geology student at the University of Namibia, I often turned to canned chakalaka, which can be found in almost every supermarket in the country. These canned versions come in different levels of spiciness, from mild to extra hot, and provide a convenient and tasty meal option.

A photo of different cans of chakalaka relish with varying levels of spiciness, ranging from mild to extra hot, on a shelf in a Namibian supermarket.

Chakalaka can be served with a variety of dishes, such as Mielie Pap, grilled meat, fried eggs, or bread, and can be enjoyed as a side dish or as a main meal. Its versatility and delicious taste make it a favorite among many in southern Africa.

A photo of a pan with freshly cooked chakalaka and a plate of pap, a traditional South African porridge made from maize meal, on a table at a balcony.

Ingredients used to make this recipe

1 medium onion
2 garlic cloves
2 large bell peppers (capsicum), (about 300 g/ 10 oz)
4 medium carrots (about 250 g/8.8 oz)
1 teaspoon curry powder
½ teaspoon ground black pepper
15 g (½ oz) fresh ginger root/ 1 teaspoon ground ginger
1 can tomatoes, with juices (400 g (14 oz)
3 sprigs fresh thyme/ 1 teaspoon dried thyme
1 can baked beans, with juices (400 g (14 oz)
1 teaspoon sugar or chutney
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon cayenne pepper
about 200 ml (2/3 cup / 6.8 fl.oz) hot water
3 tablespoons sunflower oil, divided

A photo of the ingredients used to make chakalaka, a popular South African vegetable relish, on a kitchen counter. The ingredients include bell peppers, grated carrots, baked beans, garlic, fresh ginger, onion, tomato paste, thyme, paprika, curry powder, ground pepper, salt, sugar, canned tomatoes, and oil. These ingredients are often combined to create a flavorful and versatile dish that can be enjoyed as a side dish or a main meal with a variety of foods.

How to make Chakalaka

Begin by peeling and mincing the garlic and onions. Next, peel and grate the ginger root and dice the bell peppers. Then, peel the carrots and grate them.

A cutting board with grated carrots, diced bell pepper (capsicum), grated ginger, minced onion, and garlic laid out in separate piles.

In a large saucepan or pot, heat 2 tablespoons of oil over medium heat. Sauté the onion for about 3 minutes.

Add the grated ginger and garlic and cook for another minute. Then add the bell pepper and let it cook for about 5 minutes. Add the grated carrots and another tablespoon of oil and cook for another 3 minutes.

A step-by-step collage on how to make chakalaka.

Stir in the tomato paste, thyme, paprika, curry powder, cayenne pepper, ground pepper, salt, and sugar, and cook for another minute. Now stir in the canned tomatoes and hot water, and let it cook for 10 minutes, uncovered, stirring continuously.

Stir in the baked beans. Bring it to a boil and let it cook for about 5 minutes. Taste and adjust the seasoning if necessary.

Print Recipe

Simple Chakalaka Recipe

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, condiment, Main Course, Salad, Side Dish

Cuisine: African, Botswanan, Namibian, South African, Southern African

Keyword: african vegan recipes, African vegetable relish, gluten free, how to make chakalaka, what to eat in Namibia

Servings: 4 Servings

Author: Ester | esterkocht.com

Equipment

Skillet or pan
Box grater

Ingredients

2 bell peppers (capsicum) large, (about 300 g/ 10 oz)
4 medium carrots (about 250 g/8.8 oz)
2 garlic cloves
1 teaspoon curry powder
½ teaspoon ground black pepper
15 g (½ oz) fresh ginger root (1 teaspoon ground ginger)
3 sprigs fresh thyme (1 teaspoon dried thyme)
1 can diced tomatoes ,with juices (400 g (14 oz))
1 can baked beans (400 g (14 oz))
1 teaspoon salt
1 teaspoon sugar or chutney
1 medium onion
2 tablespoons tomato paste
about 200 ml (2/3 cup / 6.8 fl.oz) water hot
¼ teaspoon cayenne pepper
3 tablespoons sunflower oil divided

Instructions

Peel and mince the garlic and onions. Next, peel and grate the ginger root and dice the bell peppers. Then, peel the carrots and grate them.
In a large saucepan or pot, heat 2 tablespoons of oil over medium heat. Sauté the onion for about 3 minutes. Add the grated ginger and garlic and cook for another minute.
Add the bell pepper and let it cook for about 5 minutes. Then add the grated carrots and another tablespoon of oil and cook for another 3 minutes.
Stir in the tomato paste, thyme, paprika, curry powder, cayenne pepper, ground pepper, salt, and sugar or chutney, and cook for another minute. Now stir in the canned tomatoes and hot water, and let it cook for 10 minutes, uncovered, stirring continuously.
Stir in the baked beans. Bring it to a boil and let it cook for about 5 minutes. Taste and adjust the seasoning if necessary.

Did you make this African vegetable relish recipe? I would love to hear about your experience! Simply leave a review and add rating to it.