Chakalaka South African Vegetable Stir Fry Food

CHAKALAKA (SOUTH AFRICAN VEGETABLE STIR-FRY)

Chakalaka (South African Vegetable Stir-Fry) image

This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. She eats this with Pap -Recipe #309584, but says it can also be enjoyed as a side dish with meat or vegemeat or with bread. Thanks Zanele!

Provided by Enjolinfam

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 medium onions, diced
3 medium carrots, diced
2 medium green bell peppers, diced
3 medium tomatoes, diced
curry powder, to your taste
salt, to taste
pepper, to taste
green chili (optional)
1 vegetable bouillon cube
1 teaspoon chili powder
1 -2 tablespoon oil, for frying
1/4 cup water

Steps:

Fry the onion and pepper together with oil in a large skillet until the onion is clear.
Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.

CHAKALAKA (SPICY VEGETABLE RELISH)

Chakalaka (Spicy Vegetable Relish) image

Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. And if you ask anyone who makes the best version, they will likely name their own mother or grandmother. Here is our version, full of vegetables and spices. It's akin to giardiniera (the Italian mix of pickled vegetables that includes cauliflower and carrots) and also to English piccalilli relish, whose roots are in South Asian pickled vegetables, which is to say that cultures all across the world have some version of preserved vegetables that enhance many meals. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything. It's particularly delicious with grilled sausages or tucked into a grilled cheese sandwich.

Provided by Food Network

Categories condiment

Time 45m

Yield About 6 cups

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 small red or yellow onion, finely diced
2 garlic cloves, minced
1 jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
1/2 small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice

Steps:

Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.

CHAKALAKA

Chakalaka image

Recently enjoyed my first meal at a local South African restaurant here in Brooklyn. There we enjoyed this fabulous side dish - a spicy revamped rendition of baked beans. Of course, this sent me in search of a recipe to prepare at home. Found this one on the Internet and plan to try it soon. The original called for three times the amount of oil but I plan to make it as presented.

Provided by justcallmetoni

Categories Onions

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

50 ml canola oil
30 g chopped fresh ginger
30 g chopped fresh garlic
20 g chopped chili peppers
200 g chopped onions
500 g tomatoes, roughly chopped
100 g green peppers, roughly chopped
100 g red peppers, roughly chopped
50 g leaves masala
200 g grated carrots
450 g vegetarian baked beans, in tomato sauce
10 g fresh coriander

Steps:

Fry ginger, garlic, chillis, onions in the oil.
Add the leaf masala or curry powder of your choice.
Add the tomatoes and cook for 10 minutes.
Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.

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