The Hirshon South African Chakalaka Sauce

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Chakalaka Image Used Under Creative Commons License From surreykitchen.files.wordpress.com

Citizens, there are a number of wonderfully tasty condiments originating from the great country of South Africa! These include the intriguingly-named Monkey Gland sauce and this new entry here at TFD: Chakalaka Sauce!

Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. To balance its fiery flavor, it is sometimes served with amasi (thick sour milk).

The many variations on how to make this unique condiment often depend on region and family tradition. Many versions include beans. For example, a tin of baked beans, tin of tomatoes, onion, garlic, and some curry paste are frequently used to make the dish.

Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap.

Citizens, I have every confidence you will enjoy this delicious condiment!

Battle on – The Generalissimo

The Hirshon South African Chakalaka Sauce

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Recipes

Ingredients

• 3 tbsp coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 1½ ounces peeled ginger, finely grated
• 2 green Serrano chilies, deseeded and chopped
• 1 orange pepper, deseeded and finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 yellow pepper, deseeded and finely chopped
• 5 large carrots, (unpeeled but scrubbed and topped and tailed) grated
• 2 tbsp tomato purée
• 5 teaspoons curry powder
• ½ teaspoon white pepper
• ½ teaspoon smoked paprika (TFD change, original uses regular paprika)
• 400g can chopped tomatoes
• 2 sprigs fresh thyme, leaves only
• 14 ounce can Bush’s brand baked beans
• Salt and pepper to taste

Instructions

1. Heat the oil and fry the onion until soft and translucent.
2. Add the garlic, chilies and half of the ginger; reserve the other half to add right at the end.
3. Add the curry powder and stir to combine.
4. Add the peppers and cook for another 2 minutes.
5. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
6. Add in the tomato paste and tomatoes and stir.
7. Cook for 5-10 minutes until the mixture is well combined and slightly thickened.
8. Remove from the heat and add the baked beans, fresh thyme and remaining ginger and stir to combine. Serve hot or cold.

6.4.5

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