At every visit to the Kraal restaurant they surprise us with a delicious Chakalaka starter (free of charge!). The Chakalaka they serve was the inspiration for this recipe. Friends and I hike at Klipriviersberg Nature Reserve on the first Sunday of the month and afterwards we head to the Kraal restaurant at Thaba Eco Hotel for a lunch and social.
My first attempt at Chakalaka was indeed disastrous so after a number of attempts I decided to convert it into a soup… guess what? It is just wow! Here’s the recipe:
- 1 can (14-16 oz/400-500 g) baked beans in tomato sauce
- 4 button mushrooms (sliced)
- 1 large carrot, peeled, sliced into thin strips
- 2 large tomatoes, chopped, or 1 can of tomatoes in their own juice (14-16 oz/400-500 g)
- 1/2 cup broccoli
- 1/2 cup pumpkin cubes – the pumpkin is optional (it so happens I really like the taste…)
- 1/2 medium onion (8-10 oz/ 250-300 g), chopped or sliced
- 2 cloves garlic, chopped or sliced
- 2 tbsp olive oil (virgin olive oil)
- ground black or white pepper
- 1/2 medium jalapeno/ peri-peri (or 1/4 teaspoon powder)
- 1/4 teaspoon turmeric (powder)
- salt (coarse sea salt is best)
- 2 cups water
Into a cooking pot add all the above. Bring to boil, reduce to medium heat, cook for 10 – 15 mins and stir frequently. That’s it!!
It is super easy to prepare, super tasty and nutritious! Bon appétit!
Note: Would you also like the ‘TRUE’ South African Chakalaka recipe? You will find the following articles of interest: