Chakalaka
Chakalaka is a south African vegetable-bean relish that no barbecue...or braai...should be without.
We developed a special blend specifically for Chakalaka that helps to complement and enhance all its other ingredients. Basically a curry powder, Chakalaka Seasoning has an earthy and spicy flavor that is aromatic and has a lot of depth. It fancies up this dish, which is reminiscent of a succotash, with complex flavors, heat, and sweetness.
Serve this alongside your favorite brats or burgers. Vegetarians can enjoy it with a piece of crusty bread or corn on the cob. You can leave the serranos or jalapenos out when making this mix to cool it down a little, but Chakalaka seasoning has its fair share of heat, so be prepared for a bit of a burn no matter what.
- 3 Tablespoons olive oil
- 1 onion, minced
- 2 serrano or jalapeno, minced
- 2 garlic cloves, minced
- 2-inch piece of ginger root, grated and divided
- 2 Tablespoons Chakalaka Seasoning
- 1 green pepper, diced fine
- 1 red pepper, diced fine
- 1 yellow pepper, diced fine
- 5 large carrots, grated
- 14 ounces fresh or canned tomatoes, diced
- 2 Tablespoons tomato paste
- 14 ounce can of cannellini beans
- 1 Tablespoon Granulated Molasses
- Salt and Pepper to taste
- In a skillet, heat 3 Tablespoons of olive oil on medium-high. Add onions and cook until translucent. Add chiles, garlic, half of the ginger and Chakalaka Seasoning and stir well.
- Add peppers and cook 2 minutes. Add carrots, tomatoes, and tomato paste and cook for 10-15 minutes. Add Granulated Molasses to cannellini beans and mix well. Set aside.
- Remove from heat, stir in remaining ginger and beans and season with Fine Sea Salt and Black Pepper Medium Grind to taste. Serve.
