Chakalaka

🌶️ A colorful, spicy Namibian vegetable relish to serve with pap, grilled food or bread.

Ingredients

• 🧅 2 medium onions, finely sliced
• 🫑 2 bell peppers, seeded and finely diced
• 🥕 3 medium carrots, coarsely grated
• 🍅 400 g ripe chopped tomatoes, or no-salt-added canned tomatoes
• 🥫 2 tablespoons tomato paste
• 🫘 240 g cooked white beans, rinsed, optional
• 🧄 2 garlic cloves, finely chopped
• 🌶️ 1 small red chili, seeded and chopped, to taste
• 🫗 2 tablespoons vegetable oil
• 🧂 1/2 teaspoon salt, then adjust to taste
• 🧂 1 teaspoon sweet paprika, 1/2 teaspoon mild curry powder and black pepper
• 🍋 1 tablespoon lemon juice, optional, to finish

Preparation

Wash the vegetables. Slice the onions, dice the peppers evenly, grate the carrots and chop the garlic. Keep the chili separate so its heat can be controlled.

Heat the oil in a wide saucepan over medium heat. Cook the onions for 6 to 8 minutes, stirring, until soft and translucent but not browned.

Add the garlic, paprika, curry and pepper. Stir for about 30 seconds, just until fragrant; do not let the garlic darken.

Add the peppers and carrots. Toss them in the spiced oil and cook for 5 minutes. They should begin to soften while retaining some texture.

Stir in the tomatoes and paste. Lower the heat, partially cover and simmer for 15 minutes. Stir occasionally and scrape the base to prevent sticking.

Add a little chili, taste, then cook for 5 more minutes. Its heat should support the tomato and carrot rather than hide them.

For a more filling version, add the rinsed, drained beans. Warm gently for 5 minutes without crushing the vegetables. Add a spoonful of water if the pan becomes too dry.

Season gradually, taste again and add lemon if the relish seems too sweet. Remove from the heat when thick and glossy, with visible pieces.

Rest for 10 minutes before serving warm or hot. Offer extra chili separately so everyone can choose the heat.