Chakalaka is South Africa’s most loved relish. As a kid I grew up eating chakalaka at least once a week, particularly on a Sunday. It would be accompanied by either a starch or protein but rarely eaten alone. It’s a vegetable relish, usually spicy – depending on how much heat you can handle! For my version of this recipe, you can enjoy it with toasted sourdough and a sunny-side-up egg.
Prep Time: 15mins
Cooking time: 30mins
3tbs Olive oil
½ Onion diced
1tbs Crushed garlic
1tbs Curry powder
½ Red, ½ Yellow and ½ Green pepper (diced)
½ Can tomatoes (diced)
2tbs Worcestershire sauce
1 Vegetable bouillon cube
½ Can baked beans
Salt and pepper to taste
4 Slices sourdough
Handful chopped cilantro
Lorna Maseko ceramic non-stick 8 skillet
Lorna Maseko ceramic non-stick 9.5 skillet
- Using the Lorna Maseko ceramic non stick 9.5 skillet, drizzle 1 tbs of olive oil into your pan, then add diced onion, and sauté until slightly brown. Add crushed garlic and stir. Then add paprika, curry powder and combine.
- Add all the peppers and sauté until soft. Add diced tomatoes, worcestershire sauce, and bouillon cube. Stir and bring to a gentle simmer for about 5mins.
- Finally add baked beans, sugar, salt and pepper to taste and allow to simmer for a further 5mins.
- While that cooks, In another pan, toast sourdough bread until golden brown and crispy. In the same pan, drizzle the remaining olive oil as you need per egg, crack the egg and cook to your liking.
- Enjoy toasted sourdough with Chakalaka and a delicious runny egg.