Chakalaka

A recipe should inspire rather than dictate a strict set of instructions.  So the “classic” Chakalaka recipe led to our version, with cooked broad beans instead of haricot beans and additional fresh chopped mint.

Born in the townships of South Africa, Chakalaka is a spicy vegetable relish typically served with bread or pap (stiff maize porridge) and a hearty stew. The original recipe uses lots of chilli and has a real kick.  This version is a little tangier, a little crunchier and tastes a little greener, making it more a salad than a relish.

Broad bean Chakalaka salad with mint

(Spicy bean salad with mint)

1 onion

2 cloves garlic

1 red chilli pepper

2 cm piece fresh ginger

4 tablespoons sunflower oil

1 heaped tablespoons garam masala

75 ml vinegar

1 large carrot, peeled

1 green pepper

400 g cooked broad beans (cooked haricot or butter beans also work well)
a handful of fresh mint leaves

Chop the onion, crush the garlic, slice the chilli and peel and grate the ginger.  Heat the oil in a large frying pan and gently soften the onion. Add the garam masala, garlic, chilli and ginger and cook for a minute or two.  Add the vinegar and remove the pan from the heat. Meanwhile grate the carrot, chop the green pepper and drain the beans. Mix in a large bowl with the vinegar onion mixture.  Allow the salad to cool completely. Chop the mint and sprinkle over the salad. Serve with grilled chicken or pork sausages. 

Serves  4-6 persons