Chakalaka South African Vegetable Stir Fry Food

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

This is a staple food in South Africa as well as other parts.

Provided by seattlelove

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon oil, or as needed
3 medium onions, diced
2 medium green bell peppers, diced
3 medium carrots, diced
3 medium tomatoes, diced
2 small Thai green chiles, chopped
¼ cup water
1 cube vegetable bouillon
1 teaspoon curry powder, or to taste
1 teaspoon chili powder
salt and ground black pepper to taste

Steps:

Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

Nutrition Facts : Calories 101 calories, Carbohydrate 16.1 g, Fat 4 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 20.5 mg, Sugar 8.3 g

CHAKALAKA (SOWETO CHILLI)

Chakalaka (Soweto chilli) image

This low fat, vibrant chilli from Johannesburg is based on canned beans, tomatoes, onions and chillies. You can add whatever vegetables you have to hand

Provided by Dee Woods

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 18

Ingredients

3 tbsp light olive oil , or vegetable oil
1 red or white onion , finely chopped
6 garlic cloves , crushed
1-2 green chillies , deseeded and chopped
thumb-sized piece ginger , finely grated
2 tbsp milk, medium or hot curry powder
3 peppers (mix of red, green and yellow), finely chopped
5-6 large carrots , grated
2 tbsp tomato purée
5-6 large tomatoes or 400g can chopped tomatoes
2 tsp piri-piri spice blend
2 thyme sprigs , leaves only, or 2 tsp dried thyme
spiced apple chutney , BBQ sauce, jerk sauce or piri-piri sauce to taste (optional)
400g can baked beans
chopped coriander
rice or mealie bread (South African cornbread)
mixed green salad
grilled meats

Steps:

Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

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.