Vibrant, spicy, and bursting with flavor, chakalaka is often the heartbeat of South African community gatherings.
This beloved relish – a colorful medley of sautéed onions, peppers, carrots, beans, and aromatic spices – has graced dinner tables from township celebrations to Sunday family lunches for generations.
Now, imagine this iconic dish slowly developing its complex flavors in a Wonderbag, where the gentle, sustained heat transforms ordinary vegetables into a symphony of tastes without using additional electricity.
The Wonderbag’s traditional slow-cooking method perfectly complements chakalaka’s heritage, allowing the garlic, ginger, and curry spices to meld beautifully with the sweet peppers and tomatoes.
Whether spooned over pap, enjoyed alongside a braai, or simply savored with fresh bread, this Wonderbag-prepared chakalaka offers authentic South African flavor with modern, energy-efficient convenience – bringing together the best of tradition and innovation in one deliciously versatile dish.
Preparation time: 10 minutes
Stove time: 15 minutes
Wonderbag time: 1-2 hours
Serves: 4-6
Ingredients:
- 3 tbsp vegetable oil
- 1 white onion, finely chopped
- 6 garlic cloves, crushed
- 1 green chilli, deseeded and chopped
- 1 thumb-sized piece of ginger, finely grated
- 2 tbsp mild, medium or hot curry powder
- 3 peppers (mix of red, green or yellow), finely chopped
- 5-6 large carrots, grated
- 2 tbsp tomato purée
- 400 g can of chopped tomatoes
- 400 g can of baked beans in tomato sauce
- 2 tsp peri-peri spice blend
- 2 thyme sprigs, leaves only
Method:
1. Heat the oil in a lidded casserole pan over medium heat. Add the onion and cook until it becomes soft and begins to caramelise.
2. Stir in the garlic, chillies and half of the ginger. Cook for 1-2 minutes, then add the curry powder and stir to form a curry paste. If the mixture starts to stick to the bottom of the pan, add a splash of water to prevent burning.
3. Add the chopped peppers and cook for an additional 2 minutes. Then, stir through the grated carrots, ensuring they are well-coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice and thyme.
4. Add the baked beans and then fill the empty can with water halfway. Pour that water into the dish then bring to a boil. Reduce the heat and let it simmer for at least 10 minutes until the mixture has thickened.
5. Place the sealed casserole pan on a cloth or mat in the Wonderbag and cook for 1-2 hours.
6. Stir in the remaining ginger and season to taste.
7. Finally, sprinkle with coriander and serve hot or cold with rice.
