How to Make Chakalaka Without Beans

If you are looking for a spicy vegetable relish to serve alongside grilled meat or pap, learning how to make chakalaka without beans is a great option. Traditional chakalaka is a well-loved dish often served at braais and family gatherings in South Africa. While many versions include baked beans, some people prefer a lighter, bean-free variation that focuses purely on vegetables and bold spices. This version keeps the signature heat and rich tomato base but allows the flavors of peppers, carrots, and onions to shine. It is easy to prepare, budget-friendly, and perfect as a side dish or topping.

1. Ingredients You Will Need

A bean-free chakalaka relies on fresh vegetables and strong seasoning for its depth of flavor. Gather everything before you begin cooking.

• 2 tablespoons cooking oil
  • 1 large onion, finely chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 medium carrots, grated
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder, adjust to taste
  • 1 cup crushed tomatoes or tomato puree
  • Salt and black pepper to taste
  • Fresh chopped coriander, optional

You can also add cabbage or grated zucchini if you want more texture and volume.

2. Sautéing the Base

Heat the cooking oil in a large frying pan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir regularly to prevent burning.

Next, add the garlic and cook for about 30 seconds until fragrant. Be careful not to let it brown too much, as burnt garlic can taste bitter.

Add the chopped bell peppers and grated carrots. Stir well and allow the vegetables to cook for 5 to 7 minutes until they begin to soften. This step builds the foundation of flavor for your chakalaka.

3. Adding Spices and Tomatoes

Sprinkle in the curry powder, paprika, and chili powder. Stir thoroughly so the spices coat the vegetables evenly. Cooking the spices briefly helps release their aroma and deepen the flavor.

Pour in the crushed tomatoes or tomato puree and mix well. Reduce the heat slightly and let the mixture simmer for about 10 to 15 minutes. Stir occasionally and allow the sauce to thicken.

Season with salt and black pepper according to your taste. If the mixture becomes too thick, add a small splash of water and continue simmering. The final texture should be thick but slightly saucy.

4. Finishing and Serving

Once cooked, remove the pan from the heat and allow the chakalaka to cool slightly. Stir in fresh chopped coriander if desired for added freshness.

Bean-free chakalaka pairs perfectly with:

• Braai pap
  • Grilled chicken or steak
  • Boerewors
  • Steamed rice

It can be served warm or at room temperature, depending on your preference.

Also Read: How to Make Braai Pap