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Sat May 23 18:24:29 SAST 2015

Dorah's Dinners: Chuck in more chilli

Food Weekly | 27 November, 2012 09:27

Food legend Dorah Sithole says chakalaka has become an integral part of our cuisine, a fairly new arrival that made its debut in the 1970s.

Unlike most traditional dishes it has no links to the rural areas. Salads were never part of the traditional eating pattern. Chakalaka is a product of the townships of Gauteng.

The hot debate is whether it's a relish, a salad or a condiment.

It started off as a very hot relish eaten by adults - mostly men - then evolved into a family salad. Some say it was created as a cure for "babalas".


Serves 6


45ml (3 tbsp) oil

1 onion, grated

2 garlic cloves, crushed

30ml (2 tbsp) freshly grated peeled root ginger

1 green pepper, seeded and grated

3 green chillies, seeded and chopped

10ml (2 tsp) curry powder

3 medium carrots, grated

250ml (1 cup) finely shredded cabbage (optional)

1 x 410g can baked beans

Salt and pepper, to taste


Heat the oil and sauté the onion, garlic, ginger, green pepper, chillies and curry powder for 5 minutes. Add carrots and cabbage and cook gently for about 15 minutes or until all the vegetables are soft. Add the beans and seasoning, stir through and allow to cool. Serve cold.


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