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Chakalaka is a spicy South African dish made with onions, tomatoes, and beans, often served with mealie pap. It can be a side dish or condiment, and is commonly associated with street food. Making pap involves combining water and cornmeal, simmering until thick.
Chakalaka is a spicy dish from South Africa which is usually made with onions, tomatoes and beans. In its earliest forms, the dish was a staple for those living in the townships of Johannesburg, South Africa. It was probably made with a simple and inexpensive spice blend, but some variations have evolved into a more complex dish. There is however disagreement as to whether chakalaka is a dish or a condiment, but it seems most people classify it as a dish. You can purchase a pre-made spice mix to make this.
To make a simple version of Chakalaka, start by heating oil in a saucepan and adding chopped onion, garlic, and green bell pepper. The vegetables are cooked until the onions are translucent and then a mix of curry and chilli is added. Cooks can make their own curry mix – usually made from turmeric, coriander, cardamom and cumin – or buy pre-mixed curry powder. A can of baked beans in tomato sauce is then added to the pan and the whole mixture is left to heat up. Beans aren’t a necessary component, but they’re a very common addition to many recipes.
Some believe that chakalaka is an important condiment for any barbecue and this side dish is often paired with meat. There are many local variations and many families have their own versions. Some recipes resemble a relish, and in these cases, it’s more of a condiment than a side dish.
Chakalaka is often associated with street food in South Africa because it can be easily served by vendors and enjoyed on the go. It is usually served with some form of bread or starch, such as mealie pap, which is also sometimes known simply as pap.
Mealie pap is a traditional cornmeal mush that is a staple food for many South African people. It is similar to corn grits or polenta. Pap is usually combined with sauce dishes such as chakalaka.
Making pap is simple, usually just a combination of water and cornmeal. If it is served for breakfast, some of the water is replaced with milk and sugar is added to sweeten it. It is left to simmer slowly for about 45 minutes, until it becomes a thick porridge. Sometimes a little butter is added after you’re done to help enhance the flavor. It is a popular complement to traditional South African barbecued meats.
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