Chakalaka is a dish that instantly takes me back to South Africa, where I first tasted its vibrant, comforting flavours. We were sitting under the warm sun at the most beautiful hotel I’ve ever seen, gazing out over the ocean, when breakfast arrived—and it was this: Chakalaka. It was love at first bite. A perfect blend of warmth, spice, and nourishment. I turned to Alan and said, “I’m making this the moment we’re back in England.” And here it is!
This South African classic is more than just a meal — it’s a bowl full of goodness. Made with simple vegetables, creamy beans and bold spices, Chakalaka is a naturally plant-based dish that’s high in fibre, full of flavour, and so easy to make. Whether you enjoy it as a side with grilled fish or meat, or as a satisfying main with poached eggs and toast, it’s the kind of recipe that makes eating more veg feel effortless.
Tips
- Use fresh, colourful peppers for vibrant flavour and texture.
- Grate your ginger and garlic finely to release maximum aroma.
- Toast the spices gently in oil to deepen their flavour before adding veggies.
- Let the tomato sauce reduce well to concentrate the taste.
- Serve with poached eggs for added protein and creaminess.
- Enjoy it as a side, with toasted bread, or as a topping for grains.
Swaps
Beans – I used cannellini beans, but kidney beans, black beans or butter beans work just as well.
Curry powder – Swap for smoked paprika or garam masala if you prefer a different spice blend.
Poached eggs – Not into eggs? Try grilled halloumi or tofu slices for a tasty vegetarian protein.
Piri piri – Adjust to taste or swap for fresh chilli if you like it spicier.
Tomato – I used canned tomatoes, but you can also use fresh ripe tomatoes, chopped small.
Bread – Serve with toasted sourdough, naan or even brown rice or quinoa depending on what you have.
Storage
Fridge: Store in an airtight container for up to 4 days. Flavours deepen over time, making leftovers even better.
Freezer: Freeze in a sealed container for up to 3 months. Defrost overnight in the fridge and reheat on the hob or in the microwave, adding a splash of water if needed.
More Beans Recipes
- Leek Butter Beans
- Butter Beans & Cherry Tomatoes
- Creamy Beans On Toast
- Ribollita (Italian Vegetable & Bread Soup)
South African Veggies & Beans: Chakalaka
Ingredients
- 1 red pepper
- 1 yellow
- 1 carrot
- 1 onion
- Ginger thumb size, grated
- 3 garlic cloves grated
- 2 tsp mild curry powder
- 1/4 tsp piri piri
- Salt
- 1 can tomato
- 200 g cannellini beans
Instructions
- To a pan add a drizzle of oil and cook the onion. Add the spices and toast it for a few seconds or until fragrant.
- Add the rest of the vegetables and cook.
- Add the tomato sauce and cook until it reduces down.
- I had this with poached eggs (which I cooked in hot water for 4 minutes if you like it runny)