Cookbooks
By Hawa Hassan and Julia Turshen
4.6
(5)
Photo by Andrew Purcell, Food Styling by Carrie Purcell
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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.
Ingredients
2 tablespoons canola oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1 Jalapeño, stemmed and minced
1 tablespoon minced ginger
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more as needed
1 small red bell pepper, stemmed, seeded, and finely diced
1 small yellow bell pepper, stemmed, seeded, and finely diced
3 large carrots, coarsely grated
½ small green cabbage, finely chopped (about 3 cups)
One 28-ounce can crushed tomatoes
2 tablespoons white vinegar or freshly squeezed lemon juice
Preparation
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.
Reprinted from In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Ten Speed Press, a division of Penguin Random House, LLC.Buy the full book from Amazon.
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Reviews (5)
Back to TopTriangleIs this a candidate for hot water canning?
Anonymous
NY
6/26/2023
How do you think it would fare in the freezer for a month or so?
Bill MacMillan
Cary, NC
6/25/2023
This stuff is SO good! African Kimchee! :-) We're using it on everything; next time a double batch is in order. Thank you so much!
Anonymous
Toronto
7/13/2021
Quite easy once you get through all of the chopping! Fantastic in a grilled cheese sandwich with Sharp English Cheddar! Might add it to soup or chili, too!
simplyeden
Utah
2/17/2021
Love this recipe. I’ve used it so far in an omelet with cheddar cheese, and I also made the Cheddar Braaibroodjies sandwich here from Bibi’s kitchen. I can’t wait to try it with some grilled meats. It helps if you have a decent food processor if you want to save some labor effort.
Mr_Bruce
Naperville, IL
2/12/2021
After all the chopping effort I was very disappointed. This is a large batch with a short shelf life so prepare to share.
shellythrasher
Toronto
2/10/2021
This was amazing! I made a full batch and used it on grilled cheese, over rice, and tossed with pasta and a cheesy bechamel sauce, then baked. I substituted small sweet peppers for the bell and used a serrano pepper. A handy shortcut is to use a bag of pre-shredded cabbage in place of the half-cabbage. This is going into my regular rotation!
Anonymous
Denver, CO
2/9/2021
TagsCondimentAfricanSouth AfricanBell PepperVegetableCarrotRoot VegetableCabbageLeafy GreensTomatoJalapeñoChileGingerTurmericDairy FreeNut FreeGluten FreeVeganVegetarianKetoSimmerDutch OvenJuneteenthKwanzaaCookbooks
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