South African
South African Chakalaka
Grated carrot, peppers, tomato, curry spice, and baked beans cook into a bright South African relish that stays spoonable and vegetable-forward rather than soft or soupy.
6 servings · 20 minutes prep · 32 minutes cook
Ingredients
Aromatic Base
- 2 tablespoons neutral oil
- 1 medium yellow onion, about 7 ounces, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated or minced
- 1 tablespoon mild or medium curry powder
- 1 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes
Vegetables and Beans
- 1 medium green bell pepper, about 5 ounces, cut into 1/4-inch dice
- 1 medium red bell pepper, about 5 ounces, cut into 1/4-inch dice
- 10 ounces carrots, about 3 medium, peeled and coarsely grated
- 1 can diced tomatoes, 14 1/2 ounces, with juices
- 1 can baked beans in tomato sauce, about 15 ounces, do not drain
- 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Directions
Build the Spiced Base
- Heat the neutral oil in a large skillet over medium heat. Add the yellow onion and cook for 6 minutes, stirring often, until translucent with lightly golden edges.
- Add the ginger and garlic; cook for 1 minute. Stir in the curry powder, paprika, and red pepper flakes for 30 seconds, only until fragrant.
Cook the Vegetables
- Add the green bell pepper, red bell pepper, and carrot. Cook for 7 minutes, stirring, until the carrots begin to soften but the peppers still hold their shape.
- Stir in the diced tomatoes, kosher salt, and black pepper. Simmer uncovered for 12 minutes, adjusting the heat to maintain steady bubbles, until the mixture is thick enough that a spoon drawn across the pan leaves a brief trail.
Fold in the Beans
- Fold in the baked beans and simmer gently for 5 minutes without mashing. Taste for salt and heat, then remove from the burner.
- Rest for 10 minutes before serving warm, or cool to room temperature. The relish should mound softly on a spoon rather than release a pool of tomato liquid.
