Spicy chakalaka: Because pap and sauce needs some heat

When you have a braai on the weekend, do you make some pap (maize meal) and need something other than meat to go with it. We often make a tomato-based sauce also known as chakalaka. Our spicy chakalaka recipe combines classic ingredients and adds some heat to your taste buds. This classic sauce or condiment is easy to experiment with and great with your choice of pap, samp or even with a good ol’ boerewors roll.

Spicy chakalaka suggestions

Chakalaka is very versatile and each element is easy to find and prepare, so you’ll have it done in no-time and have more time with your guests. Bird’s eye chilies are quite spicy, so be sure to taste test your sauce. If you’re not just going to pour it over your maize meal, why not pour it over maize meal in a dish and bake it in the oven with cheese to make paptert? You can also use the chakalaka as a base for your shakshouka for breakfast, especially if you add some chopped up boerewors from the braai the day before.

ALSO READ: Bacon and mushroom paptert recipe

There’s no great braai without “pap en sous”, so why don’t you make this spicy chakalaka for it and other great dishes for your guests.

Spicy chakalaka recipe

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Recipe by Carla Zinkfontein Course: SideCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 3 tbsp 3 oil

• 1 1 onion, finely chopped

• 2 2 green bird’s-eye chilies (Thai chilies), seeded and chopped

• 2 cloves 2 garlic, crushed

• 50 g 50 ginger, finely grated

• 2 tbsp 2 mild curry powder

• 1 1 green bell pepper, finely chopped

• 1 1 red bell pepper, finely chopped

• 1 1 yellow bell pepper, finely chopped

• 5 large 5 carrots, scrubbed, topped, tailed and grated

• 400 g 400 canned chopped tomatoes

• 2 tbsp 2 tomato paste

• 400 g 400 canned baked beans

• 2 sprigs 2 fresh thyme, leaves only

• salt and freshly ground black pepper

Method

• Heat the oil in a pan and fry the onions until soft and translucent.
• Add the chilies, garlic and half of the ginger (reserve the other half to add right at the end).
• Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes.
• Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
• Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
• Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.

Notes

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