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The mix of spices for the preparation of Chakalaka, is designed to flavor this recipe with spicy and aromatic notes. The typical South African vegetable sauce, is created with a spicy blend, including masala leaves and curry powder, which reinforces the sautéed vegetables and beans in the original recipe. Also discover its unique taste as a barbecue sauce, perfect spiciness on grilled meat and sausages.
tomato, onion, peppers, garlic, cumin, chili pepper, black pepper, paprika, salt, cinnamon, allspice, cardamom.
Chakalaka is a traditional South African vegetable sauce, which is served as a condiment or main course, depending on the pairings. It can be accompanied by bread, meat, stews, curry and other ingredients in different recipes.
The sauce is flavored with spicy, colorful spices , to make this vegetarian dish even more delicious. In particular, the spicy taste gives an intense taste in the most classic dish, the Chakalaka.
Many look for the authentic recipe of the Chakalaka, but as always, the traditional specialties show many variations, also depending on family and local traditions. In any case, there is an "official" version of Chakalaka.
Usually, the Chakalaka is through the sauté of finely chopped vegetables such as onions, garlic and carrots, to which are added spices such as masala leaves and curry powder, chillies and ginger. The taste of coriander, in particular, gives a fresh note.
Among the spices and condiments used, the curry and masala powder give the Chakalaka an intense spicy note. Often these blends of herbs and spices are composed of pungent and sweet flavors: coriander, turmeric, chili powder, allspice, fennel, cloves, cumin, cardamom, cinnamon, curry leaves (Bergera Koenigii), star anise and bay leaf. .
Once you start the sauté, add vegetables such as fresh tomatoes, peppers or hot peppers, cauliflower, and legumes such as cooked beans. Tomato sauce can be used instead of fresh tomatoes if you wish.
Chakalaka is very appreciated as a condiment in barbecues (braais) of grilled meat, or paired with bread. In South African dishes such as corn porridge, and various stews, this sauce is also used. Chakalaka sauce is enjoyed both hot and cold, also because its flavor is maintained over time.
This recipe has several ingredients and a simple process.
Ingredients - 3 servings
3 large tomatoes - 1 large onion - 1 green pepper - 125 g of grated carrots - 1,5 tablespoons of oil - 1 red pepper - 1/5 tablespoon of minced garlic -1 / 5 tablespoon of grated ginger - 1 tablespoon of masala leaves or curry powder - 200 g of canned cooked beans - salt to taste - pepper as needed. - 50 g of chopped fresh coriander
Preparation
Prepare the vegetables by cutting the tomatoes, onions and peppers into slices and grating the carrots. Heat the oil in a large saucepan over medium heat. Add the onions, chillies, garlic and spices. Saute for 4 or 5 minutes, stirring often, until the onions are wilted. Place the tomatoes and peppers in a baking dish. Sprinkle with a little oil and grill for 5 minutes. After grilling, mix them into the onion and spice mixture. Boil the vegetables for 5 minutes over low heat. Add the cooked beans and grated carrots. Season with salt and pepper and mix. Just before serving, add the chopped coriander.
Lightly grill the tomatoes and peppers, just before tossing them with the rest of the ingredients, to enhance their flavor. The onions are cut into slices or cubes, and must first be fried in hot vegetable oil, until they become slightly caramelized. Using tomato puree, instead of fresh tomatoes, will make the Chakalaka more like a soup. If so, the acidity can be balanced with a little sugar. If you want to keep the Chakalaka in the refrigerator, just cover it with a plastic sheet or store it in a container, for up to 5 days.
The word Chakalaka comes from the South African Zulu language and means everything . The history of this sauce is unclear, but the most famous version is that it originated in the townships of Johannesburg - suburbs mostly inhabited by Africans. These places welcomed Mozambican gold mine workers, who cooked legumes and canned vegetables such as beans and tomatoes, with whatever fresh ingredients they had available. They combined the chili pepper to the recipe, to give a spicy condiment with a Portuguese touch to the dishes.
It was mainly served with corn-based porridge such as pap or mielie pap, and was considered a vegetarian but nutritious meal due to the presence of beans. In meat cuisine, however, Chakalaka has become a popular barbecue condiment in South Africa, as it pairs perfectly with meat. To date, the spiciness of Chakalaka depends on the region and the combinations, ranging from slightly pungent to very spicy. In addition, it also varies from family to family, as each one has its own special recipe of Chakalaka.
The spice blends for this recipe must be consumed with caution by those who suffer from disorders related to gastrointestinal irritation and ulcers, or irritation of the urinary tract. Spicy spice mix, if taken in excess, can worsen inflammatory conditions and cause burning reactions in the palate, stomach irritation, diarrhea, irritation of the mucous membranes. It is essential to evaluate the individual ingredients of Chakalaka, identifying those already known for possible allergic reactions.
Due to possible irritations, caution is advised in the intake of spices for pregnant and breastfeeding women.
Data sheet
The mix of spices for the preparation of Chakalaka, is designed to flavor this recipe with spicy and aromatic notes. The typical South African vegetable sauce, is created with a spicy blend, including masala leaves and curry powder, which reinforces the sautéed vegetables and beans in the original recipe. Also discover its unique taste as a barbecue sauce, perfect spiciness on grilled meat and sausages.
tomato, onion, peppers, garlic, cumin, chili pepper, black pepper, paprika, salt, cinnamon, allspice, cardamom.
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
For recipes with barbecue pork, the Pork BBQ blend is designed to enhance the taste of sausages, chops, ribs, capocollo, fillet, or for complex recipes such as American pulled pork. A complex flavor that offsets the salty pork meats, perfect for smoked recipes; gives intensity to the slow cooking of the barbecue and creates the delicious crust.
onion, pepper, lemon, fleur de Sel myrtle, chilli, paprika, garlic.
Of Indonesian origin, curry has also become a fundamental ingredient in Western recipes. It will enrich the flavor making a pleasant tantalizing scent in all your dishes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
If you like spicy cuisine, Thai red curry paste is an ideal seasoning to enhance your taste buds, giving your soul and your mood a boost of energy.
shallot, soybean oil, garlic, coriander, ginger, cumin, fenugreek, turmeric, salt, lemongrass, shrimp paste, salt, chilli pepper, galangal, palm oil, mustard. (this product may contain traces of fish).
This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, paprika, cloves, cumin, black cumin.
A blend of spices used throughout Thailand, it reveals a wealth of fruity flavors and aromas. Intense green in colour, this Bangkok curry proves to be an intense aromatic delicacy, used for stews with meat or fish, vegetarian soups or typically vegan dishes.
green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.
Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli pepper, cloves, hot paprika.
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
cayenne pepper, Jamaica pepper, cinnamon, ginger, nutmeg, cloves.
Mixture of spicy spices, excellent for enjoying a fabulous chili mex based on beans or flavoring many recipes. Mexican Chili gives flavor and spiciness to dishes and also has beneficial virtues to support our cardiovascular system. A spice suitable for flavoring meat, vegetable or legume-based dishes.
paprika, black pepper, salt, chili pepper, cumin, garlic.
Grilled beef is a classic of grilled cuisine, and this blend of spices is designed to enhance its intense and succulent flavor. Makes ribs, steaks, roast beef and other cuts of beef more flavorful when rubbed before and after grilling; or added to sauces for marinating. Shades from sweet to pungent, suitable for slow cooking on the BBQ.
paprika, fleur de Sel, smoked peppers (organic paprika, oak smoke), paprika granules, chipotle, chilli (jalapeno, smoked), organic, garlic, onion.
This Asado BBQ spice mix is inspired by the flavors of Argentine barbecue, to enhance grilled meat with savory ingredients. The taste is intense but does not cover the succulent taste of the meats. The rub can be applied before cooking or after, to give a more exquisite bite to the grill. Excellent on beef, pork, sausages and poultry; it also works on the accompanying vegetables typical of asado.
pepper, paprika, onion, coriander, MUSTARD, CELERY, garlic, pepper, cumin, thyme, rosemary, sea salt (35%) chili pepper.
Also use raw with a pepper grinder-
To flavor barbecued or grilled meat, try this Santiago BBQ blend, designed with the flavors of the Latin American tradition. Nuances from sweet to savory, with spicy notes typical of sauces and rubs for the asado, in the recipes of chorizo, beef, Chilean lamb, ribs. You can flavor meats before the barbecue, or after grilling.
onion, smoked paprika, mustard seeds, pepper, coriander, garlic, jalapeno chiplote, tomato, cumin, turmeric, oregano, nutmeg, ginger, thyme, basil, marjoram , tarragon, rosemary, salt, brown sugar.
Shichimi Togarashi Spice Blend is a traditional Japanese blend of seven spices that combine to create a unique aroma. It combines citrus, tangy, nutty and umami flavors - making it a highly sought-after perfection and complexity in the kitchen. Shichimi Togarashi can be used as a seasoning to add flavor to soups, white meat dishes, sushi and fish, and various rice dishes.
Green seetang, ginger, dried mandarin, black SESAME, white SESAME, red pepper, Japanese mountain pepper.
Harissa is a specialty that Tunisians use to accompany all types of meals, adding a spicy and intense note to dishes. The culinary use of Harissa spices is versatile, combining pungent aromas and flavors with fresh and fruity notes. Excellent in the preparation of white meat (chicken or rabbit) with a marked spicy and tasty accent.
cumin, chili pepper, sea salt, paprika, garlic, coriander.
Perfect for baked or grilled fish, this blend of spices adds flavor to meat and vegetables with balance and many different nuances. The classic taste of herbs such as oregano, sage, thyme and parsley is pungent with white pepper, garlic, ginger, mustard and coriander. In your pantry, this rub enriches the possibilities of flavoring in a tantalizing way any seafood or land dish, bbq or baked meats.
oregano, thyme sage, white pepper, lemon powder, parsley, onion, garlic, rosemary, ginger, coriander, yellow MUSTARD, Thai green curry salt, brown sugar.
The Buffalo BBQ spice blend is inspired by the famous rub in American tradition. Born to cook bison, it is mainly used to make chicken wings spicy and tasty. A combination of flavors suitable for white and red meat, vegetables, eggs. The balanced and not too pungent notes transform meats or vegetables with a uniform taste, into dishes that tickle the palate.
thyme, smoked paprika, rock salt, brown sugar, pepper, onion, MUSTARD seeds, garlic, chili pepper, coriander, tomato, ginger, marjoram.
