Chakalaka started in the townships and mine hostels around Johannesburg, where miners coming off shift needed something quick to eat with pap. According to the dish’s recorded history, tinned tomatoes and beans went into the pot with whatever chilli was on hand, and the name itself, from the Zulu, roughly translates to “put it all together.” It’s stayed exactly that kind of dish ever since — forgiving, adaptable, and built to stretch a few pantry staples into something with real character.
The base is what makes or breaks it, and that base starts with properly fried onion and pepper. We fry ours in Wilson’s Garlic Flavoured Oil, which gets that garlic note working through the vegetables from the very first minute rather than added as an afterthought.
Here’s our chakalaka, from the first fry to the last simmer.
Chakalaka
Ingredients
Method
- Heat Wilson's Garlic Flavoured Oil in a large pot or deep pan over medium heat.
- Add the onions and peppers and fry for about 8 minutes, until softened and starting to turn golden.
- Stir in the carrot and garlic and cook for a further 3-4 minutes.
- Add the curry powder (and ginger if using) and fry for 1-2 minutes, stirring constantly, until fragrant.
- Stir in the tomato paste, chopped tomatoes, baked beans, sugar and chillies if using.
- Simmer uncovered for 15-20 minutes, stirring occasionally, until thickened and the carrot is tender but still has some bite.
- Season with salt to taste and serve warm or at room temperature.
Notes
We Use Garlic Flavoured Oil
A proper chakalaka lives or dies on the base. Onion and pepper need real time in the pan to soften and turn golden before anything else goes in, and Wilson’s Garlic Flavoured Oil means that base is carrying garlic flavour the whole way through that process, not just at the end.
It also does the job of frying the curry powder through before the tomatoes and beans go in, which is the step that keeps chakalaka from tasting raw or dusty. A good hot oil blooms the spice properly in under two minutes.
By the time the tinned tomatoes hit the pot, the garlic is already built into every layer underneath them.
Our Tips
Don’t rush the onions. A full eight minutes softens them properly and starts building the sweetness the rest of the pot relies on.
Fry the curry powder before the liquid goes in. A minute or two in the hot oil wakes the spices up, so don’t skip straight to the tomatoes.
Keep the carrot with some bite. Grated carrot only needs a few minutes in the simmer, so add it later rather than at the start.
Don’t skip the sugar. A small spoonful balances the acidity of the tinned tomatoes without making the dish taste sweet.
Make it a day ahead if you can. Chakalaka thickens and mellows overnight in the fridge, and most people prefer it that way.
How We Serve It
Chakalaka belongs next to the braai. A big bowl in the middle of the table, scooped straight onto a plate alongside boerewors or braaied chicken, is exactly how most South African households eat it.
Pap and chakalaka is its own classic pairing, but it works just as well spooned over samp, stirred through rice, or piled onto a slice of bread as a quick lunch.
It’s just as good cold from the fridge the next day, which makes it one of the few braai sides worth making in a bigger batch than you think you’ll need.
More Ways to Use Garlic Flavoured Oil
Once you’ve got a bottle of Wilson’s Garlic Flavoured Oil open, chakalaka is just one place it works.
For bread on the table — a shallow dish with a pinch of sea salt and herbs makes a quick, impressive dip for fresh bread or French loaf.
For a stir-fry — it works as the whole base, carrying garlic through the vegetables and protein without needing extra seasoning.
For a simple salad dressing — whisked with a squeeze of lemon, it needs almost nothing else added.
For pizza night — brushed onto the crust before it goes in the oven, it beats a shake of garlic powder every time.
For seafood — a drizzle over grilled prawns or baked fish brings out their natural sweetness rather than masking it.
The Good Stuff About Garlic Flavoured Oil
Wilson’s flavoured oils are built on a blend of extra virgin olive oil and canola oil, infused with real garlic rather than a shake of garlic powder. That means the flavour is already dissolved through the oil before it ever reaches the pan, so it spreads evenly across the onion and pepper instead of clumping in places.
250ml / 1L
Bottle Sizes
Bread, Seafood, Roasted Vegetables
Pairs Well With
Frying & Finishing
Kitchen Regular
Ways to Change It Up
Add cabbage. A handful of shredded cabbage stirred in with the carrot adds bulk and a bit of crunch.
Leave out the beans. Some households skip the baked beans entirely for a lighter, more relish-like version.
Turn up the heat. Extra fresh chilli or a spoon of chilli paste pushes it towards a proper fire-side version.
Add butternut. Small cubes, added with the carrot, bring a bit of sweetness against the curry powder.
Make it a meal. Stir through cooked chickpeas or lentils and serve over rice for a vegetarian main.
Questions You Might Have
What does chakalaka actually mean?
It comes from the Zulu language and roughly means “put it all together,” which fits a dish built from whatever vegetables and tins were on hand.
Can I make chakalaka ahead of time?
Yes, and most people prefer it that way. It thickens and the flavours settle overnight in the fridge.
Is chakalaka served hot or cold?
Both work well. It’s traditionally served warm alongside a braai, but it holds up just as nicely cold or at room temperature.
Can I freeze chakalaka?
Yes, it freezes well for up to 2 months. Thaw it in the fridge and reheat gently on the stove before serving.
What do I serve chakalaka with?
Pap, samp, braaied meat and boerewors rolls are the classic pairings, though it’s just as good spooned over rice.
Can I leave out the baked beans?
Yes, some versions skip them entirely for a lighter relish. The dish still holds together well without them.
Where can I buy Wilson’s Garlic Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Get the oil that builds the base properly, then get the pot going before the coals are even ready.
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