Makes about 1,25 litres
This typically South African sauce is a must-have at your next braai. Chakalaka is a tomato-based sauce seasoned with ginger, spices and carrots. Do yourself a favour and make this recipe from scratch – you will never want to buy it ready-made again. Chakalaka is synonymous with pap and wors, but definitely not the only way to enjoy it. See the tips below for more creative ways to use the sauce. It goes without saying that chakalaka is delicious with Westfalia Guacamole or fresh avocado. Make this sauce a staple in your kitchen, as it’s the best chakalaka recipe ever.
INGREDIENTS
15 ml (1 tbsp) Westfalia Garlic Flavoured Avocado Oil
2 large onions, chopped
5 ml (1 tsp) coriander seeds, crushed
45 ml (3 tbsp) coarsely grated fresh ginger
1 small red chilli, whole or more to taste
2,5 ml (½ tsp) mild curry powder
2,5 ml (½ tsp) ground turmeric
1 large red pepper, seeded and cubed
3 carrots, coarsely grated
30 ml (2 tbsp) red wine vinegar
2 x 410 g tins chopped tomatoes
30 ml (2 tbsp) each chopped fresh Italian parsley, thyme and origanum
salt and pepper
METHOD
1. Heat avocado oil in a large saucepan and sauté onions with coriander seeds and ginger for a few minutes, until onions are soft. Add chilli and spices and sauté until aromatic.
2. Stir in the pepper and carrots and sauté for a few minutes. Add vinegar, tomatoes and herbs and bring to a boil over a medium heat.
3. Reduce the heat and simmer with a lid for 20 minutes.
4. Remove the lid and simmer for another 20 minutes or until thickened slightly.
5. Season to taste and serve to your preference or in any of the ways mentioned in the tips below.
Tips
1. Enjoy chakalaka with pap and sausage (wors), on a boerewors roll, hamburger, with grilled mushrooms or braai toasties.
2. Prepare a big batch of the sauce and freeze or store in sterilised jars in the fridge. Use this sauce as a flavourful base to add to mince, cook chicken or meat balls in, for a pasta sauce or to enjoy with eggs.
3. If preferred, blend the chakalaka for a smooth sauce.
4. Quick shakshuka: Heat the chakalaka in a large frying pan. Make small openings in the sauce and add a drizzle of avocado oil to each opening. Crack an egg into each opening, cover with a lid and poach eggs to your preference. Serve with fresh avocado or guacamole.
5. If you enjoy a spicier chakalaka, chop the chilli to release more of the spicy flavour. For a less spicy sauce, leave out the chilli and add more fresh herbs.
6. Fresh ginger freezes very well. Place in a tightly sealed plastic bag and store in the freezer. To use, grate from frozen with the skin on. Don’t let it defrost, as it will become soggy.
