Best Boom Chakalakavegetarian South Africa Recipes
CHAKALAKA (SOUTH AFRICAN VEGETABLE STIR-FRY)
This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. She eats this with Pap -Recipe #309584, but says it can also be enjoyed as a side dish with meat or vegemeat or with bread. Thanks Zanele!
Provided by Enjolinfam
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onion and pepper together with oil in a large skillet until the onion is clear.
- Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.
CHAKALAKA (SPICY VEGETABLE RELISH)
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Provided by Hawa Hassan
Categories South Africa Vegetarian Cabbage Tomato Onion Ginger Coriander Side
Number Of Ingredients 15
Steps:
- Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. Reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.
CHAKALAKA
Recently enjoyed my first meal at a local South African restaurant here in Brooklyn. There we enjoyed this fabulous side dish - a spicy revamped rendition of baked beans. Of course, this sent me in search of a recipe to prepare at home. Found this one on the Internet and plan to try it soon. The original called for three times the amount of oil but I plan to make it as presented.
Provided by justcallmetoni
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fry ginger, garlic, chillis, onions in the oil.
- Add the leaf masala or curry powder of your choice.
- Add the tomatoes and cook for 10 minutes.
- Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
- Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.
CHAKALAKA
This is a staple food in South Africa as well as other parts.
Provided by seattlelove
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.
Nutrition Facts : Calories 101 calories, Carbohydrate 16.1 g, Fat 4 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 20.5 mg, Sugar 8.3 g
CHAKALAKA (SPICY VEGETABLE RELISH)
Like chutney in India or salsa in Mexico, no one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. And if you ask anyone who makes the best version, they will likely name their own mother or grandmother. Here is our version, full of vegetables and spices. It's akin to giardiniera (the Italian mix of pickled vegetables that includes cauliflower and carrots) and also to English piccalilli relish, whose roots are in South Asian pickled vegetables, which is to say that cultures all across the world have some version of preserved vegetables that enhance many meals. Serve the chakalaka with bread, rice, grilled meats or fish, stews...anything. It's particularly delicious with grilled sausages or tucked into a grilled cheese sandwich.
Provided by Food Network
Categories condiment
Time 45m
Yield About 6 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.
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