Chakalaka is a classic staple South African dish. It is made with canned beans, carrots, onions, peppers, and tomatoes. The key to a good chakalaka is the spicing. This is what makes this dish stand out.
My secret to making a good chakalaka a great one, is the addition of mango pickle oil and pickle masala. This is what adds that special je ne sais quoi, elevating it from something good to GREAT😘👌. The recipe is as follow:
  • Ingredients
  • A glug of oil (preferably the oil from mango pickle) 
  • 1 large onion
  • 2-3  whole green chillies 
  • 1 tbsp each (15ml) garlic and ginger paste
  • 1 tbsp (15ml) mild or hot curry powder or  plain chilli powder.  
  • 1 tsp  each(5ml) coriander and cumin powder (dhania/jeera) 
  • 1 tbsp (15ml) pickle masala 
  • 1/2 can chopped tomatoes or 2 meduim size  ripe jam  tomatoes chopped
  • 1/2 cup  each green, yellow, red peppers diced
  • 1 heaped cup (250ml) grated carrots  
  • 1 can baked beans
  • salt to season
  • Let’s Cook 🙂
  • Heat the oil in a large pan.
  • Toss in onions and fry until translucent.
  • Spoon in the garlic and ginger paste fry for a few seconds.
  • Add the curry powder, coriander/cumin and pickle masala – cook for 15-20 seconds.
  • Throw in the tomatoes and cook until soft. 
  • Season with salt 
  • Stir in the carrots and peppers cook for a few minutes.  
  • Add the canned baked beans – give it a good stir – add a 1/2 cup of water to the baked beans can – give it a good swirl then pour into the pot.  
  • Cover the pot with a lid and allow to cook for 5 minutes.  You may cook it for longer if you like. 
  • Taste test for salt 
  • I like to add a bit of freshly chopped coriander leaves.  It definitely elevates the dish.  (Fresh parsley works aswell). 
  • Enjoy as a main dish with bread or pap or as a braai side.