Chakalaka is one of those classic South African dishes that has been around forever — and somehow, I completely missed it. It seems it wasn’t popular amongst all demographics in South Africa – I was never really exposed to it much growing up and we had braais regularly. I am however making up for lost time!!
I wanted to know the history of the dish so after a quick google search, I found that there isn’t one single “official” origin story but it’s widely believed to have started in the townships around Johannesburg, where it was created as a simple, affordable way to add flavour and substance to meals.
Many stories trace it back to mine workers in the gold mines, who would combine whatever vegetables they had on hand — like cabbage, carrots, onions and peppers — with beans and spices to create a filling, spicy dish / relish. Over time, it made its way into homes across the country, evolving into the much-loved chakalaka we know today.
What is Chakalaka Served with?
Traditionally, chakalaka is served as a side dish, especially at braais, or alongside pap and meat. It can be spicy or mild, chunky or saucy, with or without baked beans — and that’s part of its charm. Every family, and every cook, seems to have their own version.
This is a proper, hearty veggie dish packed with flavour, colour and just the right amount of spice.
What I love most (aside from how delicious it is) is that it makes a generous batch. If you happen to have leftovers, add a little veggie stock, give it a blend (or not), and you’ve got the most comforting vegetable soup. Highly recommend dunking garlic bread into it #justsaying
Classic Ingredients
- Oil
- Onions
- Garlic
- Curry powder
- Chilli (fresh or flakes)
- Cabbage
- Carrots
- Green peppers
- Tomatoes (fresh, chopped, or tinned)
- Baked beans (optional, but very common)
- Salt and pepper
Optional additions (depending on the version)
- Red or yellow peppers
- Celery
- Cauliflower
- Tomato paste or passata
- Smoked paprika
- Fresh herbs (like thyme or parsley)
There’s no one “right” way to make chakalaka — this is one of those recipes that’s passed down, tweaked and adapted over time. The base is simple, and from there, everyone makes it their own. This recipe is my take on it.
Chakalaka Recipe (Classic South African Dish)
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Pin RecipeIngredients
- 3 tbsp olive oil
- 1 onion, chopped
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp curry powder
- ½ tsp chilli flakes
- ¼ large cabbage, shredded
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 large carrot, grated
- 3 stalks celery, chopped (optional but amazing)
- 1 tsp salt
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp rosemary
- 1 bottle passata (±700 ml)
- 1 can baked beans (optional but traditional-ish)
Instructions
- Heat the oil in a large pot
- Fry the onions and garlic until soft and fragrant.
- Add the curry powder and chilli flakes and cook for 1–2 minutes to bloom the spices. (Add a splash of water if it gets dry.)
- Add the cabbage, carrot, peppers (and celery if using). Cook for 5–8 minutes until slightly softened.
- Stir in the salt, smoked paprika, pepper, thyme, and rosemary.
- Pour in the passata. Swirl about ¼ cup water in the jar and add that too.
- Simmer gently for 20–25 minutes until thick and rich.
- Taste and adjust — a tiny pinch of sugar if it’s too acidic works beautifully.
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